Maricopa County, AZ
*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.
Grade
Priority Violation *
Cutting Edge Participant
B
1

Violation Description

Violation Comments

Correct By
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. Observed vegetable dicer, in back prep area, stored away as clean with dried food stuck on blades and in plastic stopper. Advised person in charge (PIC) that dishware and utensils, which are used to process time/temperature control for safety (TCS) foods, must cleaned to sight and touch to prevent contamination of foods. PIC moved the vegetable dicer to the 3-compartment sink to be washed, rinsed, and sanitized.
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. Observed individually packaged cut green salads in small display type refrigerator, between cash registers, measuring 47 degrees F. Person in charge (PIC) stated the salads were placed in the small refrigerator from the walk-in refrigerator two hours prior to inspection. Advised PIC that the food items are time/temperature control for safety (TCS) foods, which must be held below 41 degrees F. Employee relocated the salads to another properly operating refrigerator to rapidly cool.
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. Observed ambient temperature of small display refrigerator, between cash registers, measuring 48 degrees F using min/max thermometer. Refrigerator was holding cut green salads and salad dressing at time of inspection. Advised person in charge (PIC) that refrigeration units which hold time/temperature control for safety (TCS) foods must hold such foods at 41 degrees F or below. PIC stated they will have the refrigerator inspected/repaired, and only use properly operating refrigerators until refrigerator is repaired. No TCS foods are to be held within the refrigerator until units are holding foods at 41 degrees F or below.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation Observed quaternary ammonia sanitizer concentration in bucket in prep area and pizza cutting area, less than 200ppm. Advised person in charge (PIC) that quaternary ammonia sanitizer concentration shall be between 200 - 400ppm. Employee emptied and refilled the quaternary ammonia sanitizer buckets then verified proper sanitizer concentration with sanitizer test strips.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation and 1 Core violations on this inspection. Inspection rights verbally reviewed with person in charge, Cameron V. Discussed ensuring labels on cleaning bottles are clear and legible. No County legal action will result from this inspection. Emailed inspection 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.