Verde River Golf and Social Club
Permit ID: FD-82276
Permit Type: E & D
28509 N Verde River Way Rio Verde 85263
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. On front cookline, observed homemade marinara/99-125*F stored in hot holding on flat top. Except during preparation, cooking, cooling, or when time is used as a control all TCS (time/temperature controlled for safety) food to be maintained at 135°F or higher. Per employee, marinara was reheated and placed in hot holding at 11:00am, more than two hours prior. Person in Charge (PIC) discarded marinara at time of inspection. Discussed with PIC importance of proper hot holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. In refrigerated make table on front cookline, across from fryers, observed TCS (time/temperature controlled for safety) foods such as smoked salmon, cut tomatoes, cooked cous cous, cooked brussel sprouts and raw calamari with internal temperatures between 43*-49*F when taken with inspector and establishment probe thermometers. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Per Person in Charge (PIC), TCS foods were stored in make table less than 4 hours. PIC moved TCS foods to walk-in to rapidly cool to 41*F or below. Discussed importance of proper cold holding and frequency of monitoring temperatures with PIC. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 0 Core Violations on this inspection. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B),], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Discussed handwashing sink maintenance and date marking parameters with Person in Charge. No County legal action will result from this inspection. Inspection Report emailed and confirmed received.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
