Inspection Report

Business Name
Dc Ranch Village Health Club & Spa

Business Address
18501 N THOMPSON PEAK PKWY SCOTTSDALE AZ 85255

Permit Number
FD-09399

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/24/2023

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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. ..........Establishment offers salmon undercooked and does not have needed parasite destruction letter. Provide parasite destruction letter from all fish providers before re-inspection.

(B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under § 3-402.11 may substitute for the records specified under ¶ (A) of this section.

Correct By: Correct Prior To Reinspection

Violation #: 22

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. ...........In kitchen, in condiment prep table cooler, TCS foods (sour cream, cream cheese, salsa, cottage cheese) with internal temperatures of 50*F-52*F. Per employee, TCS foods were in prep table cooler >4 hours. Sour cream, cream cheese, salsa, and cottage cheese were discarded. See embargo form.

Discontinue use of prep table cooler until able to maintain TCS foods at proper cold holding temperature throughout the day. Maintenance was called at time of inspection.

Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 25

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. ...........On menu board and paper menus, no symbol on salmon that may be requested undercooked. Provide symbol on salmon and consumer advisory statement on menu board and paper menus before re-inspection.

(B) DISCLOSURE shall include: (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

Correct By: Correct Prior To Reinspection

Violation #: 35

Repeat Violation

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing ......On cook line, in cold holding drawer and in walk in cooler, raw salmon thawing in packaging. Instructions on packaging state fish is to be removed from packaging before thawing. Employee removed salmon from packaging at time of inspection.

Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section.

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

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation Violations on this inspection.

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

Reviewed with managers: storage of food boxes on ground, cooling methods, handwashing.

Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator.
No County legal action will result from this inspection.

On July 1st, 2023, the Environmental Services Department started 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,
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)
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.

Award: Not Participating,Embargo Lbs: 8,Food Manager Licenses: 2,Signer: Chanel Kirkendoll

"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.