Inspection Report

Business Name
Grayhawk Golf Club

Business Address
8620 E THOMPSON PEAK PKWY SCOTTSDALE AZ 85255

Permit Number
FD-23-03411

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/2/2023

Grade

Priority Violation
1

Inspection Status
Re-Inspection Required

Violations

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law

1) Install an RPZ (ASSE 1013) backflow preventer on all water lines to combi ovens. Plumb drain lines from RPZs to nearest floor sink with a 1” air gap.

2) Sprayer hoses at pitcher fill sinks are not approved due to the cross-connection and contamination hazards. Provide an approved pitcher fill faucet or sprayer at each sink that maintains an air gap at sink. Will send a photo example. Otherwise, install an RPZ (ASSE 1013) on water line for backflow protection.

3) Pitcher fill sinks must have a mixing faucet with hot and cold water; if the pitcher fillers installed as part of the above correction does not have a mixing faucet, install a separate mixing faucet for sink cleaning.

4) Install a riser on 3-compartment sink (there is no floor sink for 3-comp to drain to). Will provide a photo example.

5) Provide a hand sink visible from cookline/plating area. Either relocate existing sink as discussed on site, or install another hand sink on wall with prep sink that is visible from noted area.

6) Install an ASSE 1022 on all “Folger’s” coffee machines.

7) Remove unused water line at beverage station in hallway.

8) Repair leak to left faucet (neck) of 3-compartment sink.

9) Remove old plumbing (water supply) from former garbage grinder at pre-rinse.

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability

10) Replace all burnt out or missing lights. Clean any dirty light shields.

11) Install weather stripping on all exterior doors where sunlight is visible, including roll-up door.

12) Install cove base in all restrooms.

13) Provide a covered waste receptable in ladies’ restrooms where missing.

Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Comments/Details

OC Re-inspection. Walked with Chef Brian.

Correct the noted items within 4 weeks.

No County legal action will result from this inspection. However, failure to correct the noted items within established timeframes may result in County legal action being requested.

Report emailed.

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: Re-Inspection,Signer: BL

"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.