*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
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 two 24 quart containers of potato soup cooling in the walk in refrigerator in the kitchen with an internal temperature of 94* Fahrenheit. Per the PIC the soup had been placed in the refrigerator about 45 minutes prior. The PIC poured the soup into shallow, metal containers to allow for adequate, rapid cooling. Cooked, TCS foods shall be cooled in equipment that adequately allows the rapid transfer of heat from the food such as in shallow metal pans, in a blast chiller or using ice as an ingredient to allow for rapid cooling.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing>>>>>Observed a reduced oxygen package of fish stored in the walk in refrigerator that had completely thawed but was still in the package. The PIC cut an opening in the package to allow for oxygen to penetrate the food. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing.
Corrected At Time Of Inspection
42
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-901.11, C: Equipment and Utensils, Air-Drying Required>>>>>Observed an employee drying dishes with the same wiping cloth for all the clean dishes coming out of the dishwashing machine. The inspector instructed the staff to let dishes air dry and discontinue the practice of hand drying each dish as it came out of the dishwashing machine. Always allow dishes to air dry after washing, rinsing and sanitizing.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods>>>>>Observed much of the kitchen area's baseboards in disrepair or missing. Also observed a hole in the wall underneath the handwashing sink in the dishwashing area. The PIC stated they would begin repairs as soon as possible or do repairs when they close for a month during the summer. Always maintain physical facilities in clean condition and good repair.
Correct Prior to Next Routine Inspection
Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>>>Observed a buildup of dust along the ceiling of the kitchen area above the grill and on the wall closest to the grill. PIC stated it would be cleaned as soon as possible. Always maintain physical facilities in clean condition and good repair.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation and 4 Core Violations on this inspection. No County legal action will result from this inspection. 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.
