Pronto by Serranos
Permit ID: FD-01323
Permit Type: E & D
6440 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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
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 diced cooked chicken and beef in top of right side of prep table on cookline to be 47*F and pico de gallo at 48*F. Manager stated items were stocked from walk in an hour prior, manager moved items back to walk in to rapid cool. Observed cut grape tomatoes at 50*F and red salsa between 45-48*F in right side reach in fridge unit. Fridge unit observed at 47*F. Manager stated salsa was stocked an hour prior and moved to walk in to rapid cool, cut tomatoes were date marked 11/2 and voluntarily discarded. TCS items must be maintained at or below 41*F to prevent growth of bacteria.
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 right side of prep table to be holding at 47*F. Manager called for maintenance. Cold holding units must hold under 41*F to ensure TCS foods are maintained at or below 41*F. A re-inspection will be conducted on 11/17/2020.
Correct Prior To Reinspection
Inspection Comments
A re-inspection will be conducted on 11/17/2020 for the prep table. A pattern of non-compliance is developing for Priority violation #[20], [P-3-501.16(A)(2)and(B)], 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. This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Report emailed to Manager. Notice of Inspection Rights made available to Manager.
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.
