*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
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.....The press-down tomato slicer stored as clean underneath the prep table had food residue (possibly tomato) along the food contact areas of the blades. Informed the PIC that equipment should be properly disassemble to be washed, rinsed, and sanitized after each use. The PIC could not remove the finger knobs on the slicer. The slicer had a large crack/gap on the top area. The PIC discarded the slicer at time of inspection and will buy a new one. Per FDA Food Code 2013, Equipment food-contact surfaces and utensils shall be cleaned to sight and touch.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-502.11(B), Pf: Good Repair and Calibration...One of the food probing thermometers read 45*F when placed an ice-bath container while the other thermometer read 18*F. Person in charge was able to calibrate one of the thermometers to 32*F at the time of inspection. Please check thermometers are accurate and in good repair on a regular basis. Educational thermometer calibration handout was provided to person in charge.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions...There is accumulation of grease, food spills, organic material under the chicken wing table, refrigerator, cold prep table, oven as well as in the bar area and walk-in cooler. Please clean floors, walls, and ceilings on a regular basis to prevent such build-up. Per FDA Food Code 2013, "A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared." Please clean prior to next routine inspection.
Correct Prior To Next Routine Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-501.14, C: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition....The exhaust hood area above the grill and fryer had accumulation of grease and was beginning tp drop down below over the grill and fryer areas. The person in charge (PIC) was shown to drippage of oils and grease. The PIC stated a cleaning company is coming to clean exhaust hood in the next couple of days. Please clean hood area and filters on a regular basis to prevent such drippage prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation and 2 Core Violations on this inspection. No County legal action will result from this inspection. Inspection report was printed and given to the PIC at the time of inspection. When to wash handout, how to wash hands sticker was given to the PIC at the time of inspection. Reviewed pesticide usage in the kitchen area.
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.
