Maricopa County, AZ

Old Country Buffet No 149

Permit ID: FD-01428

Permit Type: E & D

9620 N Metro Pkwy WEST Phoenix 85051

*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
D
3

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed tomato/ onion dicer (with removeable rubber piece) to have significant accumulation of yellow/ white matter. Per staff, item has never been disassembled for cleaning. Item was cleaned during inspection. Also observed slimy matter and dried food matter on surfaces of meat slicer and black matter on upper surfaces of ice machine. All items were set aside for cleaning during inspection.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Measured internal temperature of backed potato on buffet line at 117°F. Potato was discarded. Discussed proper hot holding and possibly using time as a control until unit is repaired to hold food at 135°F or greater. Steam table in kitchen has marinara sauce (128°F) and beans (121°F). Items had been in unit less than 2 hours and were set in oven to reheat to 165°F. Staff stated there is a broken heating element in unit. Repair unit and do not use portion of unit that are not holding food properly.
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. Measured internal temperatures of the following on buffet line: pico de gallo (46°F), tomato (48°F), pasta alfredo (55°F), ham (61°F), melon (58°F). Items were recommended for discard (out since 1030am- nearly 4 hours). Spoke with refrigerator repair during inspection. They will be out in a few hours. Until repairs are made, manager will utilize time control on these items (discard every 4 hours).
Corrected At Time Of Inspection
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 cut tomato and pico de gallo in bakery refrigerator at 46°F in plastic containers with tight fitting lids. Discussed proper cooling parameters to meet prior to covering food items. Lids were removed for proper cooling. Also observed cooked rice and potatoes on speed racks (1.5 hours) at 80°F. Items were moved to freezer and stirred for rapid cooling. Items on speed rack were grouped closely with each other, not allowing air flow. Discussed leaving space between items and checking prior to 2 hour cooling mark.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required. Observed broken atmospheric vacuum breaker at mop sink. Cap is broken and water runs out of top when water is turned. Hose was removed during inspection to provide air gap until backflow device is replaced.
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions Areas around and behind equipment have accumulation of food, grease, etc. Floor sinks at self serve area are completely covered in black slimy matter. Clean areas more frequently. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Kitchen is in severe disrepair throughout. Holes in walls, water damaged/ rotting floor/ wall junctures, voids around plumbing, etc. Observed significant portions of tile floor missing tiles and holding standing water. Repair all floors, walls, ceilings to smooth, non-absorbent, easy to clean condition.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a D grade had 3 Priority, 2 Priority Foundation and 3 Core Violations on this inspection. No County legal action will result from this inspection. Emailed inspection. Core-2-102.12(A), C: Certified Food Protection Manager. No certificate available. Have at least one employee that is a certified food manager to provide training to other employees.


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.