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
ID

Violation Description

Violation Comments

Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge... No certified food manager card present upon request, priority and priority violations present.
Correct Prior To Next Routine Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented... Block of swiss cheese in walk-in with multiple visible mold colonies on the surface, had PIC discard. Please monitor discard cheeses and other TCS foods that have spoiled.
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... Boxes of raw bacon stored above large containers of soup in walk-in, had PIC move boxes to a higher shelf with other pork products. Please ensure raw meats are stored correctly and away from RTE food to prevent cross contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness... Warewashing machine in upstairs concierge room was not dispensing sanitizer, chlorine levels should be 50-100 ppm. Instructed employee to discontinue use of machine and take soiled dished down to main kitchen to be sanitized until machine is fixed. Please monitor chemical levels in warewashing machines and keep them in good repair.
Correct Prior To Next Routine Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling... Containers of cooked potatoes, demi-gloss and refried beans found in reach-in cooler next to service line with internal temperatures of 45-49*F. PIC stated that they had been in there overnight and had not been taken out since. Had PIC discard items, please ensure TCS foods are rapidly cooled before cold holding to prevent bacteria growth. PProvided proper cooling guidelines.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding... Tray of par cooked hash browns sitting next to flat top grill at 110*F, per cook they had been there for about 45 minutes. Told cook that he could reheat to 165*F to continue hot holding at 135*F but he chose to discard them. Please ensure TCS foods are hot held at a minimum of 135*F.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding... Dish full of butter chips at breakfast buffet was being held at ambient temperature of 69*F. PIC said it had been out for about 3 hours, had PIC discard. Please keep TCS foods at 41*F or below. Found bowl of olive oil and herbs and fresh garlic under prep table at 70*F. Informed cook that this was a TCS food and must be kept below 41*F. Please keeps TCS foods at 41*F or below.
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... Found sliced ham and roast beef in walk-in dated 9/24, chicken salad in sandwich station by prep line dated 9/24, and chicken melonase dated 9/19 in sandwich station by grill. Had PIC discard items and discussed enacting more frequent date checking. Ensure all TCS foods are date marked and discarded after 7 days or cutting or opening.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing... Found multiple vacuum packaged cuts of salmon and tuna in reach-in cooler by prep line that were completely defrosted. Had cook open all packages of fish; please ensure all vacuum packaged fish cuts are opened or punctured before thawing.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing... No temperature measuring device available to measure high temp dish washing machine. Please get a max/min thermometer or temperature measuring strips to monitor temperature of water for sanitizing.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap... Observed prep sink for thawing, three compartment sink, warewash sink and dish machine all lacking air gaps, drain pipes were sitting well below rims of floor drains. Had PIC have maintenance man modify drain pipes to provide necessary air gaps.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 8 Priority, 2 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation #19, 3-501.16(A)(1), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. Inspected with RS 1119 Discussed proper use of reduced oxygen packaging machine; had food saver brand vacuum sealer in office not being used.


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.
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