Maricopa County, AZ

Tonto Verde Association Golf Course

Permit ID: FD-86009

Permit Type: E & D

18401 El Circulo Dr 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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1

Violation Description

Violation Comments

Correct By
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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. .............In hot box, breakfast burritos with internal temperatures of 109*F-129*F. Per employee, TCS foods were in hot box <4 hours. Adjusted temperature of hot box an additional 10 degrees for proper hot holding temperatures, especially during busier times of the day. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or more at all times.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation and 0 Core Violations on this inspection. Person in charge consented to inspection and reviewed inspections rights with person in charge: Chris F. Per Plan Review Final Construction report: Work on repairs is to begin no later than June 1st 2022. Correct the following items by July 1st, 2022: 1) For water line going into snack shack, provide a backflow preventer such as an RPZ (ASSE 1013) or a Pressure Vacuum Breaker (ASSE 1020). Water line to shack cannot be tee?d off the water line to the irrigation downstream of the irrigation backflow ??tee off upstream. 2) Provide an air gap for drain line to ice machine; an air break alone is insufficient. Recommend installing a hub drain ??picture will be provided. 3) Remove wheels from hand sink 4) Install an approved backsplash on both sides of mop sink, such as FRP, to height of splash (either faucet or where mops will hang, whichever is greater) and to width/depth of mop sink. 5) Remove y-valve from mop sink. 6) Provide a gate at entrance of kiosk, to keep both animals and customers out of kiosk. 7) Provide a smoother surface for walls on interior of kiosk, both wall with grill and wall with refrigeration and sink. Walls must be smooth, non-absorbent, and easy to clean. 8) For CMU wall under counter, smooth out rough areas and provide additional coats of paint to achieve an approved finish. 9) Seal floor of kiosk so that it is non-absorbent and easy to clean. 10) Seal all gaps in CMU and gaps in wood at ceiling. 11) Remove cow skull from inside kiosk; it may be hung on the outside. Routine inspection report was emailed to person in charge at establishment. Inspection report confirmed received. No County legal action will result from this inspection.


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.