Inspection Report

Business Name
Red Mountain Ranch Country Club
Business Address
6425 E TETON CIR MESA AZ 85215
Permit Number
FD-06317
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
9/11/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No certified food protection manager on site during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Discussed getting 1-2 staff members certified. Corrective Action: Correct prior to next routine inspection.

Violation #: 17

Description: Proper Disposition of Returned, Previously Served, Reconditioned, and Unsafe Food

Comments:

PRIORITY VIOLATION-3-701.11 - Priority: Discarding or Reconditioning Unsafe, Adulterated or Contaminated Food. 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: Observed sliced cheese and cherry tomatoes with green and black organic matter. Person in charge voluntarily embargoed foods. Discussed monitoring food during slow seasons to ensure timely disposition and prevent the growth of organic matter. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed door to the upstairs banquet kitchen opened. PIC explained that the door is left open often in order to refill beverage cart ice easily. Discussed ensuring that the door is closed in order to prevent the entry of insects, rodents, and miscellaneous sources of contamination. Door to the outside was closed. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed slow draining floor drain near back wall of the kitchen of the player's grill which services the handwashing sink, prep sink and dishwasher. Person in charge explained that dirty dishes are being washed in upstairs dishwasher and brought down for storage after drying. Plumber has been scheduled to come and address the issue on Monday, 9/15/25. Re-inspection scheduled for 9/18/25. Please follow up with inspector via phone or e-mail with any updates or questions. Corrective Action: Correct prior to re-inspection.

Comments/Details


No County legal action will result from this inspection.
Inspection report was e-mailed. Discussed creating a designated area on a bottom shelf for chemical storage to ensure that no chemicals are stored in areas that could potentially contact food surfaces. Discussed cleaning the air vents in upstairs kitchen.

"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.