*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
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 the handwashing sink in the secondary house of this establishment being used as a drink dump sink. PIC stated they would discontinue this practice and would obtain a designated dump bucket for drinks. Handwashing sinks shall be used for handwashing only and no other purpose.
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 raw salmon, RTE tofu and falafel stored in drawer-refrigerator underneath the grill with internal temperatures of 50* Fahrenheit. Also observed cut tomatoes, cooked quinoa and cooked beets stored in the salad prep refrigerator with internal temperatures of 56* Fahrenheit. PIC stated all foods had been in the units for less than three hours and were moved to speed racks in the walk in refrigerator to rapidly cool. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
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 using a cloth towel to dry clean dishes. The inspector directed the employee to place the dishes on a drying rack and allow them to fully air dry before storing them. Always allow clean dishes to air dry after washing, rinsing and sanitizing.
Corrected At Time Of Inspection
Inspection Comments
Due to COVID-19 concerns a signature was not obtained from the operator during this routine inspection. The inspector verbally reviewed the establishment's inspection rights with the person in charge (Scott U.) and delivered a copy of their inspection rights in an email with the inspection report. This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1 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.
