Target
Permit ID: FD-01497
Permit Type: E & D
1818 E Baseline 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
Not Participating
3
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure...........Employee washed hands for less than 10 seconds. Had employee wash hands properly, for at least 20 seconds. 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.
PRIORITY VIOLATION-2-301.14, P: When to Wash..........Employee working at register put on hand sanitizer then food handling gloves without washing hands. Employee washed hands then touched hat. Had employees wash hands. Requested manager review proper hand washing with employees. 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.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision.....No paper towels at hand washing sink by reach-in coolers. Manager provided. 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.
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.............Whipping cream in three carafes under temperature control at 54*F internally and two other carafes in reach-in at 46*F and 47*F internally. Employee stated carafes had been filled less than one half hour before and opened them and moved to reach-in with lids off to re-cool to 41*F or below. Discussed verifying the carafes are cold enough when they are filled, capped and pressurized to maintain the cream 41*F or below. 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.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.....Boxes of popcorn stored on floor. Manager had boxes moved to proper storage, at least 6" above the floor.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had three Priority, no Priority Foundation and one Core Violations on this inspection. No County legal action will result from this inspection. Emailed report and notice of inspection rights to Sahil.
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.
