Inspection Report

Business Name
Palm Valley Golf Club

Business Address
2211 N LITCHFIELD RD GOODYEAR AZ 85395

Permit Number
FD-23-06500

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/29/2024

Grade

Priority Violation
0

Inspection Status
Completed

Comments/Details

Follow up visit walk through. The following items were observed:
1). Dual check valve that meets plumbing standard ASSE 1022 was installed upstream of the beverage machines.
2). New lights were installed in the kitchen over the three compartment sink and food prep sink.
3). Storage shelving was re-painted.
4). Hot water is now available in the restrooms.

Hand wash sink was obtained for events in the hall to the west.
The the following rules need to be followed concerning the water coolers on the property:
1). Coolers are filled in the ice house.
2). The plumbing in the ice house will be kept in good repair, soap and paper towels will be stocked.
3). Coolers are washed as needed or each night if desired. Wash, rinse and sanitize procedures must be followed.
4). Staff filling the coolers are required to pass the food handlers test.
5). Employees filling the coolers are required to wash hands first before scooping ice.
6). After filling the coolers with ice you can connect a food grade hose to the faucet and fill the coolers.
7). After filing the lids should be placed back and the hose properly stored in a clean location.
Handle ice with care as it is considered a food item. Bacteria growth is not a risk but physical contamination and viruses are still contamination of concern.

No County legal action will result or this inspection.
E-mailed inspection report.

Award: Not Participating,Signer: Misty

"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.