*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. ----- Observed employee in dish room handling soiled utensils and dishes and then immediately handling clean dishes without washing hands in between. Employees must wash hands in between working with soiled and clean dishes. PIC spoke with employee and reiterated proper hand hygiene procedures.
Also observed line cooks change gloves after working with raw animal protein without washing hands in between. Any employee that handles raw animal protein must wash hands before reapplying gloves to handle raw or RTE foods. PIC reiterated handy hygiene procedures with line cooks.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing. - - - Observed line cook assembling a raw RTE vegetable dish with bare-hands. Employees shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Instructed PIC to discard vegetable dish and its bulk container in the prep cooler that the employee pulled from.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. - - - - Observed a hand wash sink in dry storage area that an employee dumped ice into. Sinks designated as hand wash sinks will only be used for that purpose. A designated hand wash sink will not be used for any other utility. Instructed PIC to inform employees about hand wash sink operation.
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 sautéed onions, mushrooms, and various cheeses in prep table next to char grill holding at 47-50*F (ambient air temp of cooler below was 41*F). Observed the cooler lid open during the entire observation, even during times when cooks were not pulling product from the cooler. All TCS foods will be maintained at a temperature of 41*F or below at all times. Per PIC, the food items in this table had been out for less than 2 hours. Instructed PIC to run ice baths for the food up top to get it cooled back to 41 or below as soon as possible.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - - - - Observed the handle of an ice scoop sitting in contact with the ice in dish room area. Instructed PIC to review in-use utensil storage with front of house employees. PIC voluntarily discarded ice in bin.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation #20 , 3-501.16(A)(2) and (B) has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. Report delivered via email
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.
