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Fletcher's Sports Grill

Permit ID: FD-59519

Permit Type: E & D

20783 N 83rd Ave Suite 112 Peoria 85382


*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
D
4
Violation Description
Violation Comments
Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties Certified Manager not present at the facility during the entire inspection. Person in charge was not properly trained on food safety principles and was unable to identity or correct the multiple Priority violations documented on this inspection.
Correct Prior To Reinspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash: The cook did not wash his hands prior to donning gloves after washing soiled cutting boards. The cook removed and discarded the gloves, washed his hands and donned new gloves.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: The cutting boards attached to the both reach-in refrigerators were contaminated with food residue. The cutting surfaces were washed but not sanitized. PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces: Quaternary Ammonia is not being dispensed to the 3-compartment sink.
Correct Prior To Reinspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding: The following Potentially Hazardous Foods (PHF) were found cold holding above 41 °F in the refrigerated work-top: cooked pasta 72 °F, sliced portioned ham 72 °F, sliced roast beef 72 °F, sliced turkey 72 °F, raw hamburger 70 °F, raw chicken 70 °F and cooked mushrooms 72 °F . All the above foods were embargoed - see embargo report.
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: Black beans dated 9/21 was found in the reach-in refrigerator. The beans were embargoed - see embargo report.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces: The following violations require correction prior to the next Routine Inspection: There is a large accumulation of grease and grime on the exterior surfaces of the oven, stove, fryers, and the grill. The cutting boards are badly scored, discolored and no longer cleanable resurface or replace. The shelving surfaces above 3-compartment sink and above grill have a buildup of food. The wall and floor junctures throughout the kitchen are coated with a mixture of old food, dirt, and grease. The walk-in floor is badly damaged and requires repair.
Correct Prior To Next Routine Inspection
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. Due to multiple Priority violations documented on this inspection an Active Managerial Control training intervention was offered. Training was declined at this time.


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.


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