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Hillside Spot

Permit ID: FD-15337

Permit Type: E & D

4740 E Warner Rd Phoenix 85244


*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash.. Observed cook crack raw shelled eggs and continue with food prep. Employee was stopped and instructed to wash their hands. Discussed the use of pasteurized eggs and/or guard gloves.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods.. Observed staff handle ready to eat fruit garnish for customers's drink. Drink and lemon were discarded. Tongs were provided.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
Priority Foundation-3-401.11 (D2), Pf: Raw Animal Foods-Cooking; Raw RTE – comminuted meat on child menu.. Establishment is offering "cooked to order" hamburger on the children's menu. Raw or undercooked comminuted meat cannot be offered on a children’s menu. Manager agreed to provide correction by 10.21.16.
Correct Prior To Reinspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling.. Temperature of rice, pasta and mac & cheese being held in the prep cooler over night was 47-51*F. Manager stated they were removed from the steam well and placed there last night. Items were discarded. Temperature of cooked beef being held in the walk in cooler on a flat tray that was wrapped in a plastic bag overnight was 47-58*F. Item was discarded. Discussed cooling methods and guidelines were provided via email. Discussed the use of temperature logs.
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.. Temperature of cooked sausage being held on the steam well for apx 4 hours was 98-108 *F. Item was discarded. Please hold foods for hot holding at or above 135*F. Discussed the use of temperature logs.
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.. Temperature of cooked squash and spinach being held on ice by the grill line for apx. four hours was 56*F. Per the manager, the items will be placed back in to storage for use the next day. Items were discarded. Please maintain food for cold holding at or below 41*F. Discussed the use of time as a control for these items. Discussed the use of temperature logs.
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.. Observed open containers of cooked shrimp soup being held in the walk in cooler with an expired make date of 10.4.16. Item was discarded. Please monitor date marks daily. Discussed the use of logs to monitor dates.
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens.. Establishment is providing eggs cooked to order (Crouque Monsieur) with out the use of a disclaimer with in the menu that must correspond to the reminder. Manager agreed to provide correction by 10.21.16.
Correct Prior To Reinspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers.. Observed several unlabelled chemical spray bottles through out the establishment. Please provide and maintain labels for all chemicals that are not stored in their original containers. Manager provided labels. Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator.. Observed two cans of insecticide (Raid) being held in the mop sink area. This item is restricted. Manger removed insecticide.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices.. Re inspection required for #34. Establishment does not have a food probe thermometer. Manager agreed to provide proof of purchase by 10.21.16. via email.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment.. Observed the walk in cooler door standing open thought the inspection. Observed the gasket on the walk in cooler to be damaged. Please repair.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability.. Observed the wall mount for the potato press to be damaged. Please repair.
Correct Prior To Next Routine Inspection
Inspection Comments

No County legal action will result from this inspection. Re inspection for #34 and #23 and #16. This establishment is not participating in the award program at this time and had 6 Priority, 5 Priority Foundation and 2 Core Violations on this inspection. NOTE: the following were reviewed at time of inspection and provided via email this report and the MCESD bodily fluid clean up policy/guidelines, application for Dog Friendly Patio permit, application for Plan Review for outdoor cooking, cooling guidelines and Active Managerial Control class information. NOTE: Observed a smoker/grill on the patio. Manager was notified to contact MCESD Plan Review department to obtain an Outdoor Cooking permit. Application was provided via email.


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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