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d'Lite Healthy On The Go

Permit ID: FD-14023

Permit Type: E & D

2613 N Scottsdale Rd Scottsdale 85257


*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
D
3
Violation Description
Violation Comments
Correct By
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination... Raw shelled eggs were observed placed on top of milk containers in the walk in cooler. An employee was instructed to move the eggs to a shelf where other eggs were stored. Always ensure that raw animal products are separated during storage from ready to eat foods to preclude against 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.. Dish washer observed with a chlorine concentration of 0 PPM. The employee indicated that the dishwasher is used to clean and sanitize utensils that are heavily Soiled. The employees were instructed to use the 3 compartment sink. Also, sanitizer solutions in sanitizer buckets were observed to have a chlorine concentration of 0 PPM. A sanitizer solution of 50-100 PPM was prepared at the time of inspection.
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.. TCS food items observed out of temperature; Rice (47*F), Sausage (45*F), Hummus (47*F), and tuna salad (48*F) were observed at one of the sandwich prep tables. An employee indicated that the TCS food items had been at the prep cooler for 2 hours. The employee was instructed to take the items back to the walk in cooler which had an ambient temperature of (38*F) for rapid cooling. TCS food items shall be held at 41*F or less to preclude against microbial growth.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.115, Pf: Prohibiting Animals... A customer walked into the establishment with a dog and no employee asked the customer whether the dog was a service animal. Live animals are prohibited in an establishment unless they are service animals. The employees should be trained on the proper procedure of determining service animals in an establishment. Core-6-202.15, C: Outer Openings, Protected.. The back door was propped open at the time of inspection. An employee was instructed to close the door since there was no door screen to protect the establishment against outside pests.
Corrected At Time Of Inspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability.. Hot water was not available at the time of inspection at the hand wash sink, and the three compartment sink. Hot water within the establishment shall be atleast 110*F and the water tested between 88-90*F. Correct within 24 hours.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter.. Trash observed on the floor near the food preparation area. The Person In Charge (PIC) removed the trash at the time of inspection.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 2 Core violations on this inspection. Item # 48 to be corrected within 24hrs. Inspection conducted together with R.S # 774 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.


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