St Thomas The Apostle
Permit ID: FD-00022
Permit Type: School Food Service
4510 N 24th St Phoenix 85016
*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
A
0
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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/4617/AMC-Toolbox---Cooling.>>>Observed internal temperatures between 44*F - 68*F for following the time/temperature controlled for safety foods in the salad bar: house made cooked German potato salad, spinach leaves, house made tuna salad, sliced deli ham, spring mix containing chopped lettuce, cooked couscous, and cooked Brussel sprouts. The salad bar had a layer of ice with no water under the containers of food. An employee indicated that all of the foods were prepared today and were put directly into the salad bar no more than 2 hours before the inspection. The inspector instructed the person in charge and the employee to add more ice to the salad bar and add water too so that the containers are submerged in the icy water; once the pans were completely submerged the foods cooled down to 41*F and below. In the future if the establishment wants to cool things in the salad bar they must add more ice and water.
The cooling process for time/temperature controlled for safety (TCS) foods must occur from 135°F to 70°F within 2 hours and then 70°F to 41°F or less within 4 hours; the total cooling process for TCS foods from 135*F to 41*F and below must not exceed 6 hours. For TCS foods prepared from room temperature/cold ingredients the cooling process to 41*F and below MUST NOT exceed 4 hours.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation and 1 Core violations on this inspection. A copy of the inspection report was emailed and it’s receipt was verified. 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.
