Coyote Lakes Golf Club
Permit ID: FD-87290
Permit Type: E & D
18800 N Coyote Lakes Pkwy Surprise 85378
*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. 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.
Observed hotdogs being held warm at grill at 110*F. As per cook, hot dogs were heated approximately 1 hour before the inspection started. Hot hold of foods to remain at 135*F or greater. Hotdogs were re-heated to 165*F and held in steam bath.
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. 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.
Observed tuna salad in small sandwich prep cooler at 46*F. As per the grill line cook, tuna salad was prepared the day before and stored in prep cooler. Cold hold of foods are to be at 41*F or lower. Tuna salad was embargoed and discarded. Advised manager that grill staff should be using their metal stem thermometers to check both hot and cold food temperatures during hours of operation.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.
Observed sand prep table across from grill with an ambient temperature of 46*F. Cold hold units are to be at a temperature that holds food at 41*F or lower. Temperature control for safety foods were removed and placed in walk in cooler and small glass front refrigerator until unit is fixed. Re-inspection to be completed on or before Monday August 8, 2022. Advised manager to have staff verify all cold hold units are at a temperature to hold foods at 41*F or lower.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. All previous issues noted on pre-opening inspection have been completed. Verbally discussed Notice of Inspection Rights with Melissa P. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. Discussed not covering sliced deli meats immediately after sliced to assist with rapidly cooling products. Re-inspection to be completed on or before Monday, August 8, 2022 to verify that the sandwich prep cooler is holding food at 41*F or lower.
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.
