Inspection Report

Business Name
Arrowhead Country Club
Business Address
19888 N 73RD AVE GLENDALE AZ 85308
Permit Number
FD-43383
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
6/24/2025
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.

Addl Notes: Observed dishwasher with chlorine sanitizer measuring at 0 PPM. Confirmed dishes had been washed today. Staff to test the sanitizer strength on the first cycle of dishes, daily. The manager placed a work order at the time of inspection. The third-party servicer is scheduled to arrive today to fix the main dishwasher. Staff plan to use the 3-compartment sink to sanitize dishes until the unit is serviced. Reviewed sanitizer concentration requirements and best practices. 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 salsa (53°F), sliced tomatoes (53-60°F), cream cheese (50°F), and lettuce (51°F) in a prep table cold holding above 41°F. The prep table measured 47.3°F on the min/max thermometer when placed in the coldest part of the unit. Alerted the manager, who stated all foods had been placed in the unit within the last hour. All foods were moved to alternative refrigeration at time of inspection. The facility has adequate refrigeration to continue operating safely. Discussed routinely checking cold holding food temperatures and routine and seasonal maintenance for cold holding units. Corrective Action: Corrected at time of inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: SECOND CONSECUTIVE. Observed broken light covering in the liquor storage area. Alerted staff who plan on replacing light covers. Also observed a small leak from under the three-compartment sink. The section of water-damaged and peeling paint, observed last time, has grown and was also observed peeling from the ceiling over a prep station. Proper repair is required. Discussed risks around physical contamination and the importance of maintaining all fixtures in good repair. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
Reviewed menu and requirements with manager. Conducted a food handler's card audit.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.