Yucca Tap Room
Permit ID: FD-00714
Permit Type: E & D
29 W Southern Ave 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
Not Participating
3
12
Required records available; shell stock tags, parasite destruction
Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. ....No documentation available that lime-marinated raw shrimp ceviche available as a special menu item is parasite free. Reviewed requirements for documentation that under-cooked seafood be parasite-free with manager. Manager removed ceviche from availability. 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/4619/AMC-Toolbox---Approved-Source.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation......Par-cooked chicken (to 145*F per employee) available in reach-in and in walk-in without required documentation or labeling. Establishment does not have approved procedure for non-continuous cooking. Reviewed requirements with manager. Manager stated chicken will be cooked in one process until approved procedure is in place. 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/4616/25575/AMC-Toolbox---Cooking.
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......Spam, sour cream, ranch, blue cheese dressings and mayo-based sauces labeled for refrigeration at 50*F to 54*F internally stored above proper fill level in plastic bottles or double pan. Manager stated items had been stored as such for more than two hours. Embargoed, manager discarded. 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.
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........Ham, cooked rice balls and cooked beans available for service in reach-in 3 days past discard date. Embargoed, manager discarded. Reviewed proper date marking with manager. 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.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.....Chlorine in automatic low temperature dishwasher at greater than 100 ppm. Manager had dishwasher taken out of service until it is repaired to dispense proper 50-100 ppm concentration.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment......Chest freezer lid in ice machine room broken, exposing insulation. Please repair/replace.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had three Priority, two Priority Foundation and one Core Violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation #21, [code reference: 3-501.18], 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. Lime-marinated raw shrimp ceviche was available as a special menu item without consumer advisory. Reviewed advisory requirements with manager. Reviewed temperatures, illness policy, requirement against bare hand contact, date marking with manager. Emailed report to Derek.
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.
