Inspection Report

Business Name
Village Tavern
Business Address
8787 N SCOTTSDALE RD PARADISE VALLEY AZ 85253
Permit Number
FD-05444
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/18/2024
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

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 prime rib roast in the hot box at the cook line with an internal temperature of 115 °F. Except during preparation, cooking, cooling, or when time is used as a control all time/ temperature controlled for safety (TCS) foods shall be maintained at 135°F or higher. According to the chef, the prime rib roast had been hot holding for 2 hours. Discussed reheating requirements for TCS foods. The prime rib was reheated to 165 °F at time of inspection before being returned to hot holding.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

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 romesco sauce/ 50°F, alfredo sauce/ 46°F, shredded cheddar cheese/ 50°F, cooked mushrooms/ 60°F in the upper portion of the middle pep cooler at the cook line. Except during preparation, cooking, cooling, or when time is used as a control all time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. After discussion with the chef, it was determined all TCS foods were within safe time parameters and were moved to the walk-in cooler or placed in ice bath that was made in the upper portion of the prep cooler at time of inspection.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage

In the bar ice well, the ice scoop handle was observed to be laying in the ice. Ice scoops shall always be stored in way where the handle is not in contact with the ice. The ice scoop was removed from the ice at time of the inspection by the chef.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.

A pattern of non-compliance for foodborne illness risk factor violations #19, 3-501.16(A)(1), and #20 3-501.16(A)(2) and (B), has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Discussed maintaining most recent aquaculture/ parasite destruction agreement from fish suppliers for raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served.

No County legal action will result from this inspection.

Routine inspection report emailed to the person in charge.

On July 1st, 2023, the Environmental Services Department began emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
- Contact your inspector using the phone number or email on your last inspection report to review, or Contact the Department using the email addresses below,
-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
-Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)

Note: If you need to update your email address and/or other contact information, please submit an
administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824



Signer: Bob Mayo,Food Manager Licenses: 2,Award: Not Participating

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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