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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination ---Chubs of raw ground beef was being stored in metal door cooler on shelf over produce for salads. Beef was moved so that it was underneath ready to eat foods. Food shall be stored in a manner that prevents risk of contamination.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking ---Machine for cooking gyro meat is broken and does not turn. Person in charge removed gyro meat. Spoke with PIC about methods that can be used for gyro meat until machine is fixed. Establishment will take gyro meat out and cook as needed or cook several serving portions and cold hold before returning main meat to refrigeration.
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 ---Soup in steam table had internal temperature of 116'F. Per person in charge it had been warmed and placed into table at opening, approximately 3 hours earlier. Person in charge increased temperature of steam table so that soup warmed up to 165'F. TCS food shall be kept at 135'F or higher when hot holding.
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 ---Metal door cooler had the following with an internal temperature of 46-48'F: raw ground beef, raw chicken, yogurt, and pasta salad. Per person in charge items had been placed in fridge earlier in day. All TCS food was moved to working refrigeration. Glass door cooler had raw shell eggs, cooked chickpeas, cooked rice, pasta salad, and raw chicken with an internal temperature of 47-51'F. Initial ambient air temperature of glass door cooler was 66'F. Person in charge had several items cooling in unit. Once cooling food was moved to other refrigeration the temperature of cooler dropped to 42'F with food slowly dropping temperature as well. TCS food shall have an internal temperature of 41'F or lower when cold holding.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment ---Metal door reach-in cooler had ambient air temperature of 45.5'F with min/max thermometer. TCS food was moved from unit to other working refrigeration. Establishment will be closed tomorrow so a re-inspection to ensure that unit is holding proper temperature will be conducted on 4/28. ---Establishment had full lambs and did not have adequate refrigeration to properly thaw. Spoke with person in charge and discovered that establishment frequently used full lambs. Provide more refrigeration that is large enough in size to properly thaw and store all food.
Correct Prior To Reinspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing ---Establishment had full lambs and packaged cut lamb in a box, both which were sitting on the ground thawing at room temperature. Spoke with person in charge about proper thawing procedures. PIC is able to hold lamb in a walk-in cooler of a nearby establishment. Thawing shall be done under refrigeration or under cool running water.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices ---Establishment was not able to provide a probing thermometer. Obtain either a digital or analog thermometer that measures starting at 0'F prior to re-inspection.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Re-inspection to be conducted on 4/28. Provided cooling handout. Discussed most effective methods for cooling foods using equipment that establishment has. Core-2-102.12(A), C: Certified Food Protection Manager At time of inspection person in charge was preparing food for a wedding. Spoke with person in charge about preparing food for outside parties and establishment does prepare food and only drop off to locations, not requiring a catering permit.


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.