*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash.>>>Observed employee handle dirty dishes in dishwashing area then proceed to handle clean dishes to put away without washing hands in between handling dirty to clean. Discussed handwashing with PIC and when to wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. >>>Observed high temperature dishwasher reaching 156*F internally on plate surface at time. Instructed PIC that equipment must be manually sanitized in 3-comp sink until unis is repaired and sanitizing at 160*F on plate surface. Must repair dishwasher prior to re-inspection on 6/6/19. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
Correct Prior To Reinspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. >>>Observed cooked farro and beans on stove top in hot water bath holding at 125*F. Per PIC foods had been out for less then 4 hours. Foods were reheated to 165*F at time. Disussed with PIC about ensuring that all cooked foods are maintained at 135*F or above. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---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.>>>Observed several packages of real butter sitting out on countertop and under countertops holding at 78*F. Per PIC butters had been out for less then 4 hours and at time discussed with PIC about time marking butters and implementing a Time as a control plan where butter is kept out for 4 hours then discarded at the end of the 4 hours with no option for saving. Observed house made salsas being kept out at 75*F on countertop. Per PIC salsas had been out for less then 4 hours. Salsas were placed on ice at time. Discussed with PIC about ensuing that salsas are maintained at 41*F or below. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 4 Priority, 0 Priority Foundation and 0 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.
