Inspection Report

Business Name
The Country Club at DC Ranch

Business Address
9290 E THOMPSON PEAK PKWY SCOTTSDALE AZ 85255

Permit Number
FD-03999

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/20/2025

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: In prep area, slicer with accumulation of food debris on blade. Per employees, slicer was not used today and stored as clean. Slicer was disassembled to be warewashed again. Discussed more frequent monitoring of food equipment after warewashing and before being stored to ensure cleaned properly. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Second Consecutive Violation. At in use main warewashing machine, high temperature final rinse with temperatures of 154*F, 154*F, 154*F using inspector min/max irreversible thermometer, at dishware surface. At in use main bar warewashing machine, high temperature final rinse temperatures of 158*F, 155*F, 154*F using inspector min/max irreversible thermometer, at dishware surfaces. Discontinue use of high temperature warewashing machines until repaired; will use 3-compartment sink for warewashing. Repair company was called at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature is to reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Second Consecutive Violation. In downstairs employee cafeteria, in hot/cold unit, TCS foods (cut tomato mixture, sliced tomatoes) with internal temperatures of 55*F-78*F. Per employees, TCS foods were unit <4 hours. Tomato mixture and sliced tomatoes were discarded for quality. Recommendation for hot/cold unit: do not place both hot and cold items immediately next to each pan and do not double pan TCS foods to ensure ice bath is in contact with food containers. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: At men's bar warewashing machine, no chlorine test strips for monitoring sanitizer solution. Provide chlorine test strips before re-inspection. Maintain chlorine test strips available for use at all times. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Reviewed with manager: what is required to obtain an outdoor cooking variance with Maricopa County. At this time, outdoor cooking is not allowed under the main clubhouse permit without prior approval.

Also reviewed with managers: cooling methods, handwashing sinks always accessible for use, time control for buffets.

Ensure all employees working with food obtain food worker certification from ANSI certified online site.

"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.