Fry's Signature
Permit ID: FD-01550
Permit Type: E & D
10450 N 90th St Scottsdale 85258
*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-6-301.12, Pf: Hand Drying Provision..............No hand drying towels at bistro 3 compartment sink handwashing sink. Employee provided paper towels at time of inspection. Maintain handwashing sink stocked with paper towels at all times.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces...............At rotisserie chicken area 3 compartment sink, employee washed, rinsed, and sanitized knives, but only kept clean knives in sanitizer solution <2 seconds. Per manufacture label, food contact surfaces are to remain in sanitizer solution at leas 60 seconds. Instructed employee to re-sanitize knives for proper time frame.
Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114. Contact times shall be consistent with those on EPA-registered label use instructions.
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency.............In deli area, slicers with accumulation of food debris on food contact surfaces. Per employee, slicers have not been disassembled and completely washed, rinsed, and sanitized since first of day (>4 hours). Instructed employees to disassemble slicers that have not been cleaned in over 4 hours. Discussed the importance of maintaining proper cleaning logs to determine 4 hour cleaning times for slicers throughout day.
(C) Except as specified in ¶ (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding..............At sandwich prep station in top portion of prep table cooler, assorted deli meats (turkey, ham, roast beef, chicken) with internal temperatures of 49*F-52*F. Per manager, deli meat was sliced today, placed in walk in cooler to cool, and placed in prep table cooler ~4 hours, where temperature was 41*F or less. During lunch hours (~2 hours), lids are removed from containers to allow customers visual of meats available. Assorted deli meats were discarded. See embargo form.
Discussed the possibility of keeping lids on individual containers throughout service, to maintain the deli meats at proper temperature.
Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Routine inspection report was emailed to the establishment. 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.
