Maricopa County, AZ

Kyrene De La Mariposa

Permit ID: FD-01696

Permit Type: School Food Service

50 E Knox Rd Tempe 85284

*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
B
1

Violation Description

Violation Comments

Correct By
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. - All food products in reach-in refrigerator holding temperature above 46 degrees including yogurt, sandwiches (w/meat ad cheese), cartons of milk, and cheese. Minimum ambient temperature of this refrigerator was 46.5 degrees. The majority of the refrigerator volume was occupied by bagged meals prepared recently for next week breakfast. Person in charge stated the refrigerator door had been frequently opened/closed when placing bagged meals in this refrigerator earlier this morning. During inspection, door was kept closed and temperature monitored however temperature was not able to go below approximately 46.5 degrees even after 1+ hours. Internal food temperatures were above 46 degrees even in food products that had not left refrigerator today. Establishment does keep temperature logs although the temperature log for 8/27 had not been written down at time of inspection. Food that had been in this refrigerator for less than 4 hours (shredded cheese, cheese sticks, milk cartons in bagged meals) were not embargoed. The milk cartons were able to be moved back to milk cooler although establishment elected to discard them. The cheese products were moved to freezer. The sandwiches and yogurt products were discarded since they were likely there more than 4 hours. All food products (and ingredients used in these meals) currently being served for lunch today were either from the freezer (verified working properly) or recently delivered within last 2 hours. All food products that require refrigeration must be kept at 41 degrees or less at all times (including times when doors are frequently opened/closed).
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. - Reach-in refrigerator located in kitchen not holding proper temperature at time of inspection. Minimum ambient air temperature observed was 46.5 degrees which did not decrease over course of inspection. Internal temperatures of food products were at 46 degrees or higher (up to 52 degrees). The only other refrigeration units available are the reach-in freezer and milk cooler. Please have this refrigerator unit serviced and holding temperature below 41 degrees prior to re-inspection on Monday August 30th, 2021 at 7:30 am. If not holding proper temperature at time of re-inspection, permit may be suspended due to lack of adequate refrigeration to store temperature controlled food products.
Correct Prior To Reinspection
Inspection Comments

Due to the violations observed and / or the inability of the person in charge to demonstrate active managerial control, the Cutting Edge Verification Visit was changed to a Routine Inspection. This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Notes -Re-inspection for violation #31 scheduled for Monday August 30th 2021 at 7:30 am. If not corrected by this time, permit may be suspended. -Food service ends at 12:15 pm today and does not resume until 7:00 am on Monday next week for breakfast. Only shelf stable/non-TCS food products will be served for breakfast. -No signature obtained. Inspection rights made available upon request to person in charge (Amy S.) -Report delivered via email. 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.