Doc & Eddy's
Permit ID: FD-00462
Permit Type: E & D
909 E Minton Dr Tempe 85282
*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
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco....Employee drinks on shelf above prep table, on upper shelves in two walk-ins above food available for service. Employees removed drinks to proper storage.
Corrected At Time Of Inspection
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.......Employee entered kitchen, put on gloves without washing hands, then handled ready-to-eat carrot and celery sticks. Manager had carrots and celery discarded and directed employee in proper handwashing/glove use and food handling.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination......Carton of raw shell eggs stored on top of containers of sour cream in the walk-in. Manager moved eggs to proper storage.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding..........Au jus, queso blanco, chilli and tomato parmesean soup, hot holding in hot wells, per manager, at 118*F to 131*F internally. Manager reheated items to above 165*F, to be maintained 135*F or above, and discarded some items.
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..........Cheese, cut napa cabbage, green leaf lettuce, aioli, pico de gallo and diced tomatoes in sandwich cold table, more than two hours per employee, at 44*F to 52*F internally. Embargoed, manager discarded.
Corrected At Time Of Inspection
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.......Containers of cooked black beans, salsa, bourbon BBQ sauce with house-added canned jalapenos available for service in walk-in one to five days past discard date. Embargoed, manager discarded.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use......Spray can of Raid Ant & Roach Killer and container of Maxforce Insect Bait stored by mop sink in janitorial room. Manager discarded the chemicals.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.......Sandwich cold table holding TCS food 44-52*F. Please repair to hold TCS food 41*F prior to re-inspection 9/22/20. Please note the salamander is directly across from the cold table at the cook line, and the temperature of the air in the vicinity of the unit was 115*F to 147*F at the time of inspection.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had five Priority, two Priority Foundation and one Core Violations on this inspection. Reviewed proper rapid cooling, hand washing, glove use, date marking, reheating for hot holding with manager. A pattern of non-compliance is developing for Priority violation #19, [code reference: 3-501.16(A)(1)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Please contact EHS should you wish to arrange an intervention visit. Discussed maintaining temperature logs for both hot and cold TCS foods. Noted soap available at bar dump sink and bar hand washing sink used also as a dump sink. Manager removed the soap from the dump sink. Please ensure bar sinks are used only for their intended purposes. No County legal action will result from this inspection. Emailed report and notice of inspection rights to Jessica and Paul. Provided guide sheets on proper cooling and date marking with report.
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.
