*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties-----Establishment has 0 food handler card/certification out of 14 employees. The person in charge of a food establishment shall ensure food employee(s) are trained on foodborne disease prevention in accordance with Chapter VIII, Section 2 of the Maricopa County Environmental Health Code, within 30 days of performing any food employee activity.
Correct Prior To Reinspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash----Employee came into establishment and went to handle pizza items and clean equipment without washing hands. Employee was asked to wash hands before handling food items and/or clean equipment. Ensure that employees wash hands after engaging in activities that may contaminate hands.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision-----No paper towels or hand drying device available at hand wash sink in prep area. Manager provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; PHF----Multiple pieces of equipment in clean storage area with excess old food debris present. Manager removed all items to be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch.
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness---Quat sanitizer in three compartment sink at 0 ppm. Sanitizer in bottle that feeds system was found to be empty and manager replaced with new bottle. Ensure that sanitizer is at proper concentration according to manufacturer’s directions.
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----Chicken, beef item, sausage, provolone cheese, spinach-46-54F in make line unit. Manager stated that all items were placed into unit one hour prior and relocated to walk in cooler. (*All other items in unit were 41F or below and ambient temp of unit was below 41F.) Keep PHF/TCS foods in cold holding at 41F or below.
Corrected At Time Of Inspection
51
Toilet facilities: properly constructed, supplied, & cleaned
Core-6-501.18, C: Cleaning of Plumbing Fixtures----Toilet with excessive filth in and around bowl. PLUMBING FIXTURES such as HANDW ASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions----Excess trash/ old food debris on floors in ware wash, prep, and storage areas. Manager stated that all areas would be cleaned. Ensure that physical facility is cleaned as frequently as necessary.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 3 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager----Establishment does not have proof of a certified food manager. Ensure that at least one employee obtains certified food manager card/certification and one certified food manager card issued from the county. Gave manager certified food manager information and food service worker information. 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.
