Inspection Report

Business Name
Phoenix Country Club

Business Address
2901 N 7TH ST PHOENIX AZ 85014

Permit Number
FD-01068

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/29/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: In reach-in refrigerator along cook line observed a container of cooked chorizo dated 1/22, ham steak dated 1/17, canadian bacon dated 1/22, and roasted garlic aioli dated 1/10. In walk-in refrigerator observed a container of cooked macaroni dated 1/21, mushroom stock dated 12/17. Corrective Action: Corrected at time of inspection. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

3-502.11 - Priority Foundation: Variance Requirement. 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/3978/Food-Variances. Addl Notes: In walk-in freezer observed house-packaged ROP packages of raw sausage and raw pork, dated 12/7 and 10/9 respectively. Per PIC they ROP and freeze these items. PIC voluntarily discarded items. ROP is only allowed for 48 hours. Provided guidance on ROP. Establishment has a current variance for ROP, but this falls outside the parameters in the current variance. Per variance: 1. ESTABLISHMENT APPROVED FOR REDUCED OXYGEN PACKAGING ON 12/28/06. 2. ESTABLISHMENT APPROVED TO ROP THE FOLLOWING FOODS: RAW BEEF AND CHICKEN. 3. PACKAGED PRODUCTS MUST BE KEPT AT 38°F OR LESS IN WALK-IN COOLER. 4. MAXIMUM SHELF LIFE FOR PRODUCT IS 48 HOURS. 5. CHECK FOR SANITATION TECHNIQUES WHEN PRODUCTS ARE BEING BAG CHILLED. 6. CHECK THAT ALL ROP BAGS HAVE PROPER TAGS ON THEM. Corrective Action: Corrected at time of inspection. Predefined Comment: A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Per PIC establishment will utilize 48 hour exemption from now on unless a variance is obtained.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

PRIORITY VIOLATION-3-306.11 - Priority: Food Display-Preventing Contamination by Consumers. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: During inspection inspector observed a self-service buffet line with open containers of food items (butter, salad items, meats, etc.). There was no protection for these items. Per PIC there are usually sneeze guards but they were recently removed and had not yet been re-installed. PIC placed plastic wrap over containers to protect them from consumers until sneeze guards are re-installed. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Provided code references and explanations via email for non-continuous cooking and roast cooking guidelines. Please refer to code references. Provide a non-continuous cooking policy depending on roast cooking processes. Discussed 4-hour time as a control.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.