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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash..... Observed employee handle a raw egg to crack for an order then proceed to use those same gloves to handle other items in the kitchen. Employee removed gloves and washed their hands at the time of the inspection. Educate employees on washed their hands after handling raw food items. REPEAT VIOLATION.
Corrected At Time Of Inspection
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection..... Observed par cooked bacon in a container stored above beer bottles in the walk-in cooler at the time of the inspection. Informed person in charge that par cooked food items are still considered raw and should be stored accordingly. Bacon was moved at the time of the 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..... Observed par cooked bacon and sausage patties in the cooler shelf under the flat top at 50'F at the time of the inspection. Items need to be maintained at 41'F or less at all times. Items were discarded at the time of the inspection and unit will be repaired prior to further placement of food products inside.
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 breakfast ham stored in the reach-in cooler on the line with a discard date of 11/28 at the time of the inspection. Items such as these are only good for 7 days. Item was discarded at the time of the inspection. REPEAT VIOLATION.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers..... Observed bags of sausage patties that were cooling from earlier today at 51'F and a container of covered shredded beef at 80'F in the walk-in cooler at the time of the inspection. Explained to person in charge that cooling food items must be uncovered and in shallow containers to facilitate further cooling. Items were uncovered and placed in shallow containers to further cool at the time of the inspection.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 0 Priority Foundation and 2 Core violations on this inspection. 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.