Inspection Report
Mirabel Golf Club
37100 N MIRABEL CLUB DR SCOTTSDALE AZ 85262
FD-07548
Food Establishment - Eating & Drinking
Food Routine Inspection
7/19/2023
Not Participating
2
Completed
Violations
Violation #: 13
Corrected Onsite: Yes
Correction Completion Date
Description: Food in Good Condition, Safe and Unadulterated
Comments:
(Priority Violation)
3-101.11, P: Safe, Unadulterated and Honestly Presented. >>> In walk-in produce refrigerator, observed a container of strawberries with an accumulation of white, fuzzy, organic matter. In walk-in prep refrigerator, observed a containers of figs with an accumulation of white, fuzzy, organic matter. The condition of food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. Discussed importance of maintaining foods safe and unadulterated with Person in Charge (PIC). PIC discarded strawberries and figs at time of inspection (see embargo form). 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/4619/AMC-Toolbox---Approved-Source.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Corrected Onsite: Yes
Correction Completion Date
Description: Proper Cold Holding Temperatures
Comments:
(Priority Violation)
3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. >>> On cookline, in refrigerated drawers under cook top, observed various TCS (time/temperature controlled for safety) foods such as raw chicken, raw ground beef, raw beef filets, sliced deli meats, hot dogs, cut melons and breakfast sausages with internal temperatures between 47*-52*F when measured with inspector and establishment probe thermometers. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. After discussion with Person in Charge (PIC), TCS foods that were stored in drawers less than 4 hours were moved to walk-in refrigerator to rapidly cool to 41*F or below and TCS foods stored more than 4 hours were discarded (see embargo form). Discussed importance of proper cold holding and frequency of monitoring temperatures with PIC. Ambient temperature of refrigerated drawers 49.1*F when measured with inspector min/max irreversible thermometer. Instructed PIC to discontinue use of drawers until able to maintain a temperature of 41*F or below. Repair service for drawers contacted at time of inspection. 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.
Correct By: Corrected At Time Of Inspection
Violation #: 48
Corrected Onsite: No
Correction Completion Date
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. > No temperature monitoring device available to monitor high temperature sanitizing rinse cycle at kitchen or bar mechanical dishwashers. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Provide temperature dots, temperature strips or a waterproof, min/max irreversible thermometer to monitor the high temperature rinse at mechanical dishwashers. Re-Inspection within 10 days 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.
Correct By: Correct Prior To Reinspection
Comments/Details
Re-Inspection for Priority Foundation violations #46 on 7/28/2023.
Discussed handwashing sinks, sanitizer test strips and Time as Control with Person in Charge.
Establishment is currently undergoing remodel for employee cafeteria. Please continue to work with Plan Review for RM-10165.
No County legal action will result from this inspection.
Inspection Report emailed and confirmed received.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o 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
Award: Not Participating,Embargo Lbs: 14,Food Manager Licenses: 1,Signer: Seth M.
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.
| Priority Foundation Violations | ||||||
|
Number of Violation(s) |
0 | 1 | 2 | 3 | 4+ | |
|---|---|---|---|---|---|---|
|
Priority Violations |
0 | A | B | B | C | D |
| 1 | B | B | B | C | D | |
| 2 | C | C | C | C | D | |
| 3 | D | D | D | D | D | |
| Any legal action for a pattern of non-compliance or permit suspension results in a D | ||||||