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 Food service employee handled raw fish when discarding it into the garbage, then proceeded to prepare ready to eat foods without first washing his hands. Stopped food service employee and instructed him to discard gloves, wash his hands, and don new pair of gloves. Ensure to discard gloves, wash your hands, and don new gloves after handling raw foods, then returning to prepare ready to eat foods.
Corrected At Time Of Inspection
12
Required records available; shell stock tags, parasite destruction
Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification Establishment has not documented the day that the last shellstock from the container is sold or served, due to them not keeping the tags. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label and kept for 90 days. Person in charge stated they will contact supplier for shellstock tags. Re-inspection will occur within 10 days.
Correct Prior To Next Routine 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 Raw shrimp and raw oysters are served with several dishes, and are allowed to be substituted on others. There is no consumer advisory in the menu for disclosure of consuming raw foods. Ensure that all menus have a consumer advisor; “consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness”, prior to 10 day re-inspection.
Correct Prior To Reinspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-202.12, P: Conditions of Use Chlorine sanitizer bucket that was used to clean food contact surfaces measured greater than 200 ppm. Employee diluted the solution with water and used inspectors’ chlorine test strips to ensure proper concentrations were achieved. Ensure sanitation buckets measure ~100 ppm for chlorine.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable Tomato slicers’ rubber padding is in disrepair. Several notches from the rubber padding and a corner piece was missing, allowing matter to build up underneath the padding. PIC discarded rubber padding. Ensure cutting surfaces are in good repair and easily cleanable.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices There are no testing strips for Chlorine sanitation solution see violation (26). Provided small amount of test strips to person in charge. Ensure to obtain sanitation test strips prior to re-inspection in 10 days.
Correct Prior To Reinspection
Inspection Comments

This establishment received a D Grade and had 2 Priority, 4 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Advisory will be conducted with Spanish Liaison and district inspector prior to re-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.