Maricopa County, AZ
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing.>>>Observed waitress/cashier employee handle cut limes with bare hands. Limes were thrown away, employee washed hands and used gloves instead. No bare hand contact is allowed with ready to eat foods.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed an open package of raw bacon stored on top of celery in a reach in cooler in the back storage area. Permit Owner moved bacon to avoid further contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.>>>Observed three lime squeezers with accumulated debris stored as clean and ready to use. One lime squeezer had the paint peeling so it was discarded. The other lime squeezers were placed in soapy water to soak. Please scrub, soak, wash rinse and sanitize all items before using. THIS IS A REPEAT VIOLATION.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.>>>Observed a milk based cream béchamel sauce with a sticker indicating it was made 7/23/19. Ready to eat foods that are time/temperature controlled shall only be used for 7 days including the day it was made. Item should have been used or discarded on 7/29/2019 today is 08/02/2019. Employee discarded item.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed a white chest freezer with a broken lid in the back storage room. Please repair lid or replace chest freezer with an NSF commercial brand by next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 4 Priority, 0 Priority Foundation and 1 Core Violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [14 ], [4-602.11 P] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Any food handling employee (including Waitresses and Cashiers who handle food such as drinks, chips and table salsa) must obtain their food handling certificates by next routine inspection. OF NOTE: Permit Owner must obtain Customs and Border Control Invoices and Parasite Destruction Letter from any future or potential seafood vendor in Guaymas, Mexico. No County legal action will result from this inspection.


Definitions
Priority violation is a 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 is a 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.
e.g.- 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 is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.