Biltmore Preparatory Academy
Permit ID: FD-00024
Permit Type: School Food Service
4601 N 34th St Phoenix 85018
*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
B
1
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.>>>Observed an open bag of shredded lettuce (labelled 11/7) and an open bag of shredded mozzarella cheese (labelled 10/3); the person in charge indicated that the bags were labelled with the date the foods were received and not the day they were opened. The person in charge indicated that the shredded lettuce was opened 11/10 and the shredded mozzarella cheese was opened 11/9. The inspector informed the person in charge that ready to eat time/temperature controlled for safety foods must be discarded within 7 days of preparing/opening. The person in charge willingly discarded of the foods listed above.
Ready to eat (RTE) Time/Temperature Controlled for Safety (TCS) foods MUST NOT exceed the 7 days at 41?F, except time it is frozen; RTE TCS foods must be labeled with the date they were prepared, opened (if they are a RTE TCS food made in a food processing plant), and/or thawed within 24 hours of being prepared, opened, and/or thawed. If a RTE TCS food was both prepared and frozen by the establishment they must label the food with both the date prepared, the date frozen (if different), and the date thawed. Day one is the day the item is prepared or opened. Examples of RTE TCS foods that MUST be date marked include (but are not limited to) non-cultured milk derivatives, cooked/processed meat/seafood, cooked plant foods, cut tomato/melon/leafy greens, and garlic-oil-mixtures/masa/hominy/raw seed sprouts/tofu. The FDA annex explaining the exceptions was included in the email to the person in charge.
Corrected At Time Of Inspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability>>>Observed internal water temperatures at hand sink (90*F), three compartment sink (90*F), prep sink (90*F) and mop sink (90*F) after running the faucets for 5 minutes. The establishment uses a 3-compartment sink to wash, rinse, and sanitize (using quaternary ammonia) food contact surfaces. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. The establishment has 1 business day to ensure there is hot water throughout the establishment. The minimum water temperatures must be observed for the following locations: 100*F at hand sinks and 110*F for all other sinks. Correct prior to re-inspection.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 0 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.
