La Petite
Permit ID: FD-01761
Permit Type: Daycare Food Service
1645 E Guadalupe 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
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ========Observed inside main upright refrigeration unit tcs food items in temperature danger zone 41*F-135*F. Sealed salad mix bag had internal temperature of 49*F-50*F. Notified Person In Charge (PIC); Per PIC the salad had not been touched today and had arrived yesterday. PIC confirmed and verified internal temperature and discarded improperly cold holding tcs foods. Also observed open bag of shredded Mozzarella Cheese bag with internal temperature of 46*F-47*F. Notified PIC; Per PIC the cheese had not been touched since yesterday. PIC confirmed internal temperature and discarded Mozzarella Cheese. ==================== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.=====Observed labeled kitchen bleach water spray bottle with over 200ppm chlorine concentration with establishment and inspector test strips. Notified Person In Charge (PIC); PIC remade bleach water spray bottle to 50ppm chorine concentration. ==========Proper concentration of chlorine bleach water needs to be between 50ppm-100ppm chlorine for food safety. Sanitizers chemicals for food-contact surfaces meet 40 CFR 180.940
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. Print out copy of Inspection Report was provided to the establishment. Person In Charge verbally acknowledged Inspection Rights. Lindsay O. Reviewed and discussed: chemical sanitizer concentrations; date marking procedures; cold holding procedures; mask uses; glove uses; food handling procedures; and CDC resources. Of note: Ambient temperature of upright refrigeration unit was at 39.8*F-44.6*F with min/max thermometer.
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.
