Freddy's Frozen Custard & Steakburgers
Permit ID: FD-11202
Permit Type: E & D
4929 W Bell Rd Phoenix
*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
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Small individual containers of TCS sauce stored in insulated container on table by drive thru window. Internal temperature of sauces measured at 60 Deg. F. Per staff, food placed out 2 hours prior to inspection. Discussed cold holding requirements for TCS foods. Manager will use time as a control and discard at 2 hours at time of inspection.
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. Containers of sauerkraut (1/7-1/14) and veggie burgers (1/13-1/20) in reach-in cold holding unit on food prep line had datemarking that exceeded parameters. Discussed datemarking requirements with manager. Manager discarded food and food placed on embargo at time of inspection.
Corrected At Time Of Inspection
42
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-901.11, C: Equipment and Utensils, Air-Drying Required. Several cooking utensils, small plastic baskets, large metal containers stacked and stored still wet on the storage rack. Instructed manager that equipment and utensils need to be properly air dried prior to storage. Stacking wet items prevents them from drying and may allow an environment where microorganisms can begin to grow. Properly air dry prior to storage.
Correct Prior To Next Routine Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable. Porous wood on counter by cheese and chili hot holding units. Heavily rusted shelving unit in walk-in cooler. Instructed manager to paint with water proof paint to maintain non-porous, smooth and
easily cleanable. Discussed immediate corrective action with manager for 6th consecutive repeat violation.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food debris build up and small fuzzy circular material growth on surface of shelving units in walk-in cooler. Heavy black material build-up on walk behind 3 compartment sink and behind detergent bottles adhered to wall. Food and litter debris build-up on floor under ice machine. Clean more frequently and maintain.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed. Tile coved base missing at entrance and along perimeter inside walk-in cooler and cracked floor tiles with missing pieces in walk-in cooler and by warewashing machine and 3 compartment sink. Discussed 8th consecutive repeat violation with manager and immediate corrective action.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 2 Priority, 0 Priority Foundation and 5 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager-certificate only, obtain MCESD issued certified food manager card. Per store manager, only district manager has CFM certificate. Discussed immediate repairs to floors and walls with manager for consecutive repeat violations. 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.
