Valleywise
Permit ID: FD-00044
Permit Type: Hospital Food Service
2601 E Roosevelt St Phoenix 85008
*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
Not Participating
2
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.
Observed employee wipe forehead with palm side of hand and then handle clean dishes at mechanical dish area without washing their hands. Hands must be washed prior to handling clean dishes whenever contamination could occur to prevent spread of pathogens. Had employee wash hands prior to continuing work.
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. 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/4576/AMC-Toolbox---Cold-Holding.
In cold holding drawer unit underneath stove in fryer area that services cafeteria, observed raw chicken, sliced tomatoes, cut lettuce, deli ham, various sliced deli cheeses, and "Impossible" burger patties at 45-49*F. Unit observed at 48-49*F. Employee stated food items were stocked within the last hour for lunch change out. Had employee place TCS foods in walk-in to rapid cool to below 41*F. Establishment has adequate other cold holding for scope of business. TCS foods must be held at or below 41*F to prevent growth of pathogens.
Corrected At Time Of Inspection
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 cooked chicken breasts cooling in plastic wrap covered shallow pan in drawer unit under stove in fryer station of kitchen. Discussed with PIC that TCS items that are cooling should be cooled in units that are equipped to cool with more air flow and remain uncovered as to reach cooling parameters. PIC removed wrapping and placed item in walk-in at time of inspection.
2nd Consecutive Violation
Corrected At Time Of Inspection
Inspection Comments
Of note: Discussed with PIC County Time as a Control policies and procedures as well as Non-continuous cooking policies and procedures. / Per PIC, establishment is set to be closed and demolished in the next few months. This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Report emailed to PIC. Inspection conducted with RS 1197.
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.
