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Permit ID: FD-57466

Permit Type: E & D

6802 E Thomas Rd Scottsdale 85251


*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
2
Violation Description
Violation Comments
Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability ---- Observed no soap in dispenser at time of inspection. Provided. All handwashing sinks must be supplied with soap at ALL times. *2nd consecutive violation*
Corrected At Time Of Inspection
15
Proper disposition of returned, previously served, reconditioned & unsafe food
PRIORITY VIOLATION-3-306.14, P: Returned Food and Re-service of Food ---- Observed open bowls of chilies and spices with spoons at tables that are reused by consumers. PIC pulled bowls at time of inspection and placed new product in jars that do not allow for consumer contamination. Discussed hazards of cross contamination by consumers. After being served or sold and in the possession of consumers, food that is unused by the consumer may not be offered as food for consumption.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling ---- Observed cooked pinto beans in large metal pot, cooked rice in two covered cambros, cooked chicken in covered cambro and cooked pork in covered cambro @45-49'F in walk-in cooler. Per PIC, items were prepared the evening prior. Embargoed (see embargo form). Discussed proper cooling methods with PIC. *HOT* TCS foods must be cooled from 135'F to 70'F within 2 hours; and from 70'F to 41'F within 4 hours. *ROOM TEMPERATURE* TCS foods must be cooled from 70'F to 41'F within 4 hours. Use shallow, uncovered pans; ice baths; stirring; or other effective methods to cool. Ensure foods reach 41'F before placing in prep top, covering or transferring to deep containers. Verify using calibrated thermometer.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking ---- Observed several TCS ready-to-eat foods without date marks (cooked pork, cooked beans, cooked rice, cooked chicken) in walk-in cooler. PIC backdated items at time of inspection. Discussed date marking requirements. Ready-to-eat TCS foods must be date marked and used or discarded within 7 days. The day the food is prepared, cooked or opened counts as day 1.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers ---- Observed two spray bottles with degreaser without labels under handwashing sink. Staff labeled bottles at time of inspection. Working containers filled with poisonous or toxic materials from bulk containers must be labeled with common working name of material.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices ---- Observed no chlorine test strips available at time of inspection to verify chlorine sanitizer concentration. Appropriate test strips must be maintained at establishment to verify proper sanitizer concentration (50-100ppm for chlorine). Email corrective action to inspector within 10 days. *2nd consecutive violation*
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) 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. Please correct the violation documented under category [#46] within 10 days.


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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