Pete's Fish & Chips
Permit ID: FD-01505
Permit Type: E & D
1017 E Apache Blvd Tempe 85281
*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
B
1
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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.
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Observed employee enter kitchen from exterior, dip hands into the sanitizer solution and rinse hands for 6 seconds at the 3-compartment sink, put on gloves, and proceed to start helping a customer without washing hands. Discussed proper hand washing with the person in charge (PIC). Employee washed hands at the time of inspection. Discussed the importance of proper hand washing and to on with the PIC.
Priority Foundation-2-301.15, Pf: Where 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.
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Observed employee enter establishment from exterior, dip hands into the sanitizer, and rinse hands at the 3-compartment sink. Discussed with employee about proper handwashing & where to wash hands. Employee stated that they did not realize there was a specified handwashing sink at time of inspection. Employee properly washed hands at the handwashing sink at time of inspection.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
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Observed leak from the faucet at the 3-compartment sink. Observed cooktop with a leak in the seam on the left side dripping into a pan. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received an B Grade and had 1 Priority, 1 Priority Foundation and 2 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Of Note: - Discussed with person in charge (PIC) and employee about testing sanitizer solution (chlorine sanitizer solution should test between 50 to 100 ppm). - Discussed with PIC about cleaning frequency of vent hood above the cook top and fryers. Report e-mailed. No County legal action will result from this inspection.
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.
