Maricopa County, AZ

Burger King

Permit ID: FD-00944

Permit Type: E & D

6402 S Rural Rd Tempe 85283

*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
ID

Violation Description

Violation Comments

Correct By
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 in the walk-in deli ham, chopped lettuce, sliced tomato, liquid ice cream mix, half & half cartons and pasteurized scrambled egg cartons with an internal temperature of 49*F to 51*F. Ambient air temperature of walk-in was at 56*F. Discussed with Person in Charge (PIC) the temperature control for safety ( TCS ) foods shall be kept at a temperature of 41'F to avoid growth of pathogens. Per PIC the walk-in refrigerator breaker was turned off by an employee when putting away the product when the delivery arrived. Per employee the breaker is turned off due to employee getting cold while putting away the delivery Per PIC the time the unit was shut off was less than 4 hours at time of inspection. PIC left cooler to turn breaker back on. PIC relocated deli ham, chopped lettuce, sliced tomato, liquid ice cream mix, half & half cartons and pasteurized scrambled egg cartons to freezer to rapidly cool. Discussed proper cold holding and proper food storage in the refrigerator to allow for adequate air flow. Ambient air temperature of walk-in reached 41*F before the end of the inspection.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. >>>Observed cut lettuce sliced tomato and american cheese on cook line at 60-64'F without a time mark for when it was placed out of temperature control. Per PIC, the cut lettuce sliced tomato and american cheese is being held under time as a control and provided establishment’s "time as a control" policy that listed the cut lettuce sliced tomato and american cheese. Per PIC, cut lettuce sliced tomato and american cheese were placed on the cook line less than 4 hours prior to inspection. PIC time marked the cut lettuce sliced tomato and american cheese at the time of inspection and will discard any remaining after 4 total hours out of temperature control. Discussed proper “time as a control” procedures with the PIC of marking the time when it was removed from refrigeration and the discard time, not exceeding 4 hours. Also discussed with PIC the importance of proper documentation.
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 walk-in refrigerator with a minimum ambient air temperature of 56.0'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. PIC turned breaker back on and walk-in reached 4*F before the end of the inspection.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation violations on this inspection. Of Note: Discussed with PIC to put on the breakers "do not turn off" to avoid employees turning off the breaker of the walk-in. Report sent via email On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181. No County legal action will result from this inspection.


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.
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