Inspection Report

Business Name
Anthem Country Club Persimmon

Business Address
2708 W ANTHEM CLUB DR PHOENIX AZ 85086

Permit Number
FD-10658

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/17/2025

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

PRIORITY VIOLATION-3-401.11 - Priority: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking.

Addl Notes: Observed chicken cooked from raw state at a final cooking temperature of 140*F. Confirmed with employee the chicken had finished cooking and instructed employee to take an internal temperature to ensure the chicken was done. After employee had taken a final cooking temperature, inspector took an internal temperature of 140*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC instructed employee to take a cooking temperature at the thickest part of the chicken and continued to cook the chicken until temperature reached 165*F. Corrective Action: Corrected at time of inspection.

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Observed TCS soup with milk as an ingredient hot holding in a hot box at 108*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC stated the soup had only been in the hot box after reheating for 30 minutes. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Violation #: 22

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: Observed butter with milk as ingredient 51*F, arugula sprouts 48*F in cold table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The TCS items were above 41*F for an unknown period of time and the PIC decided to discard the products at the time of inspection. PIC stated cold holding equipment was broken and should not be in use. 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 the drain pipe from the dishwasher behind the bar sloped into the floor drain. An air gap of 1 inch is required for the dishwasher equipment. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed with PIC: time as a control for rice, datemarking, handwashing, utensils between use, chlorine concentration of dishwasher behind the bar.
Observed pizza oven and cold table outside not in use and no food being held in cold table. According to PIC, the establishment preps and cooks pizza outside in the Fall months. Provided information for obtaining an outdoor cooking variance.

"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.