Maricopa County, AZ

C & C Concessions Inc

Permit ID: FD-27486

Permit Type: E & D

1826 W McDowell Rd Phoenix 85007

*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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash......Observed employee place gloves on without washing hands and proceed to prepare foods. Also observed employee with gloves on contaminate hands touch the floor and continue to touch utensils without washing hands. Informed employee of proper hand washing procedures and asked employee to remove gloves and wash hands.
Corrected At Time Of Inspection
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability.....Upon inspection observed no hand washing soap at hand washing sink, manager provided a brand new bottle when asked. Ensure hand washing soap is always available at all times.
Corrected At Time Of Inspection
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination......Observed raw hamburger meat being stored over ready to eat chicken wings and pulled pork. Informed manager of proper food storage to prevent cross contamination. Food product was stored correctly with ready to eat foods placed on top shelf and raw stored at the bottom.
Corrected At Time Of Inspection
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.....Observed sliced tomatoes and pulled lettuce measuring at 48*F in sandwich cold holding unit, per manager tomatoes were sliced in the morning placed in walk-in cooler for rapid cooling and move to unit about hour prior. Informed manager to move items to walk-in cooler for rapid cooling to 41*F and below.
Corrected At Time Of Inspection
Toxic substances properly identified, stored, and used
Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers.....Observed chemical spray bottle stored in server station with no label, per manager they did not know what was in the chemical bottle. Informed manager to ensure all chemical bottles are properly labeled at all times.
Corrected At Time Of Inspection
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment......Observed sandwich cold holding unit ambient air measuring at 50*F, manager observed fan is frozen over and needs to be defrosted. Manager moved all PHF's to other cold holding units to ensure cold holding of 41`*F and below at all times. Manager will email the Department once unit is repaired, adequate amount of cold holding unit in kitchen area.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 3 Priority, 3 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection.

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.