*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
B
1
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. ----- Pre-made salads at the salad cooler by registers observed with internal temperature range of 52-57*F at time of inspection. PIC stated that the salads were prepared around 4pm, nearly 2 hours prior to this inspection. PIC relocated all salads to the walk-in cooler where they were later observed with an internal temperature range of 42-45*F and dropping. A min/max thermometer confirmed the ambient temperature of the reach cooler to be 52*F (so did the refrigerator thermometer inside the unit). Establishment has other reach-in coolers to use. PIC advised staff not to use the salad cooler until fixed/hold an ambient temperature of 41*F or below. Cold holding temperatures for TCS foods must be at 41*F or below. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers ----- Observed two unlabeled chemical spray bottles and one spray bottle with a quat sanitizer label but it contained degreaser (Per PIC). Containers of poisonous or toxic materials shall bear a legible manufacturer's label. PIC labeled all bottles at time of inspection and discarded the bottle containing degreaser with a quat sanitizer. label.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ---- Observed a considerable unsealed gap between handwashing sink and wall in back kitchen handwashing sink across from the dough prep table. Advised person in charge (PIC) that fixed equipment shall be sealed to wall to ensure proper cleaning. PIC stated they will have the handwashing sink sealed as soon as possible.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 1 Core violations on this inspection. 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.
