*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
13
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 beef stored directly above tomatillos in the walk-in cooler. No evidence of spilling, dripping, or contamination was observed. Person in charge moved the tomatillos to a different shelf at time of inspection. Observed raw chorizo stored in the same container as cooked, ready-to-eat bacon. Person in charge moved the chorizo to a different container and reheated the bacon to 165 degrees F. Ensure raw animal products are never stored where they could contaminate ready-to-eat foods.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling
Observed green salsa stored in a large, deep bucket in the cooler. Salsa had an internal temperature of 72 degrees F. Person in charge stated the salsa was cooked at 5:00 this morning (five hours prior to inspection). Salsa embargoed at time of inspection. Ensure foods are cooled rapidly from 135 degrees F to 70 degrees F within two hours and from 70 degrees F to 41 degrees F within four additional hours.
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 many items in cold holding (pico de gallo, sour cream, cut lettuce, raw chorizo, raw chicken, raw shell eggs, ham, cooked pork, raw shrimp, cooked peppers, and rolled tacos) with internal temperatures of 50-60 degrees F. These items were stored in the food preparation table cooler on the cooking line. Cooler is not functioning properly (see cooling capacities violation. Person in charge attempted to contact the owner in order to have a refrigeration technician repair the cooler. Owner was unable to be contacted at time of inspection. Employees stated food was placed in the cooler less than two hours prior to inspection and started using a time as a control policy on the food effective immediately until the cooler is repaired. Cooler must be repaired within 24 hours. Re-inspection will be completed to ensure compliance.
Correct Prior To Reinspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment
Observed food preparation table cooler with ambient air temperature of 50-60 degrees F on cooking line. The only other cooler in the establishment maintaining 41 degrees F is the walk-in cooler. This is an inadequate amount of refrigeration for the amount of TCS food on premises. Person in charge stated they would call a refrigeration technician. A re-inspection will be required within 24 hours to ensure cooler is maintaining TCS food items at 41 degrees F.
Priority Foundation-3-501.15 (A), Pf: Cooling Methods
Observed cooked beans with an internal temperature of 125 degrees F cooling at room temperature. Person in charge stated they just recently began cooling. Person in charge moved the beans to the walk-in cooler at time of inspection. Ensure cooling always occurs under temperature control and never at room temperature.
Correct Prior To Reinspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises
Observed a box of potatoes and a bag of onions stored on the floor in the dry storage area. Person in charge moved the items on to the shelf. Ensure all food items are stored at least six inches above the floor.
Corrected At Time Of Inspection
Inspection Comments
A pattern of non-compliance for Priority violation #13, [3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination] has been noted during this inspection. The person in charge will attend the Department’s Active Managerial Control Class on 10/03/2017 at 9:00-11:00 AM at 1001 N. Central Ave in Phoenix, AZ. Core-2-102.12(A), C: Certified Food Protection Manager No food protection manager certification available at time of inspection. Person in charge stated they have signed up for a food protection manager class. Ensure certification is obtained prior to next routine inspection. This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 2 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may 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.
