*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
06
Hands clean & properly washed
Priority Foundation-2-301.15, Pf: Where to Wash.--Employee observed rinsing hands off in 3 compartment sink. All handwashing must be done at approved hand sinks. Employee moved to hand sink to wash hands. 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.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator--Container of Home Defense pesticide observed in mop sink room. Discarded by manager at time of inspection. All pest control must be done by a certified pesticide applicator. REPEAT VIOLATION.
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.---Raw chicken wings prepared one and half hours earlier observed cooling in covered containers in reach in refrigerator. Containers were uncovered and placed in walk in cooler to rapidly cool. Rapidly cool prepared food in shallow, uncovered containers and cool to 41 degrees or less before covering and placing into reach in refrigerators. 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.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-204.16, C: Beverage Tubing, Separation--Drop in cold plate observed in ice well containing ice for consumption. Manager stated the establishment is looking into purchasing an ice bin with integrated cold plate. REPEAT VIOLATION.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions---There is a build up of dust and mold on the light fixture that does not work and ceiling of the walk in refrigerator. Build up of food debris observed underneath table top convection oven. A build up of food debris and grease observed on the floor underneath the fryers and cooking equipment. Deep clean the establishment underneath and behind equipment.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation and 3 Core Violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation # 26, 7-202.12 (C), Conditions of Use; Pesticides by certified applicator, has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County Legal action will result from this inspection. Inspection report emailed.
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.
