U.S. Egg
Permit ID: FD-38916
Permit Type: E & D
2957 W Bell Rd Phoenix 85053
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Heavy food debris build up and white material growth on interior section of black rubber attachment and metal attachment blade to hand chopper stored as clean used for ready-to-eat food. Food debris build-up on flip top to condiment container stored as clean and meat debris build-up on large metal slicer and around blade. Two large knives stored as clean had food debris on the surface and food debris build-up on bottom of large tub where attachments and blades to large food processor are stored as clean. Black material build-up on interior surface of ice machine not in contact with ice. Instructed manager on proper disassembly of equipment for proper cleaning with manager. Manager will have staff properly clean equipment at time of inspection.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. Two large white buckets of cooked gravy in walk-in cooler, cooked and cooled 1 day prior to inspection measured at 47-49 Deg. F. Per manager, ice bath used to cool gravy. Discussed rapid cooling methods with manager. All other TCS foods in walk-in cooler were maintaining 41 Deg. F. or less. Manager discarded gravy and food placed on embargo at 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. Large tray of cooked french fries on prep table by reach-in cold holding units on prep line measured at 75 Deg. F. Per manager, fries taken from walk-in cooler and left out at room temperature and used as needed. Per manager, french fries placed out 1 hour prior to inspection. Discussed cold holding and time as a control parameters. Manager will use time as a control and discard at 3 hours at time of inspection. Please send inspector time as a control policy and labeling system should this process be continued.
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. Large container with small individual cooked soups had datemarking that exceeded parameters (4/18). Discussed datemarking requirements with manager. Manager discarded soup and food placed on embargo at time of inspection.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. Container of cooked sausage links in hot holding unit and tray of partially raw bacon on grill line measured at 86-109 Deg. F. Per manager, sausage was re-heated and placed in hot holding unit 3 hours prior to inspection and bacon is placed in the oven and then left out 3 hours prior to inspection. Timer was set for discard at 4 hours. No time as a control policy for these food items. Instructed manager to provide written time as a control policy for food items where time instead of temperature is used for food safety and maintain in SOP's for verification visit.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Next inspection will be verification. Discussed labeling of chemical spray bottle parameters, calibration of quat sanitizer and quat test strip parameters with manager. Discussed coved base repairs. 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.
