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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities-There is no handwashing sink at the bar. Person in charge says that the three compartment sink is used for dishes and that employees wash hands in back of house. Reviewed hand sink placement. Also Handwashing sink by prep station is non-functioning. Employees will use two functioning sinks while corrections are being made. Corrections will be made upon re-inspection.
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding-Rice that was hot holding measured 122 ° F. Per person in charge it is reheated in a microwave and then placed in the steam table. Rice was placed in steam table and heated to 165° F. Reviewed hot holding policy and procedure with person in charge.
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking-Container of red sauce was date marked 11/7/16. Per person in charge and cook it had been made the day before, but restaurant is currently out of date marking labels. Employee will alert boss to get new labels and will use other means to mark containers until labels are obtained. Reviewed date marking policy and procedure.
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment-Raw beef was stored on floor under shelving unit and shallow pans of food were being stored on top of kegs. In addition per cook they had issues of fitting everything when cooling in the fridge. Discussed obtaining additional equipment or modifying future delivery volume. Priority Foundation-3-501.15 (A), Pf: Cooling Methods-Chili cooling in shallow pans on the counter at ambient temperature measured 110°F. It was not being monitored properly. It had been on the counter for one hour. Employee moved pans to the walk in cooler after reorganizing to make room. Discussed cooling policy and procedure.
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 4 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Ch. VII Reg. 4-5- department issued manager card requirement not met


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.