*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
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. -- A pan of cooked potatoes was uncovered in the walk in fridge and had a significant amount of mold growing on the surface. According to the Person in charge, the potatoes had been cooked 2 days prior. All moldy, adulterated, or otherwise unsafe foods must be discarded. The PIC discarded the potatoes.
Corrected At Time Of Inspection
12
Required records available; shell stock tags, parasite destruction
Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. -- The establishment maintains at least 90 days of shellstock tags, but has not recorded or marked the day the last shellstock from the container is used or sold. The date when the last Shellstock from container is sold or served shall be recorded on the tag or label. The PIC stated the establishment would mark the use dates on each tag from now on.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. -- observed raw sausage stored above raw veal and portioned pasta. The raw veal was also stored above a pan of portioned pasta. All raw animal products must be stored beneath ready to eat food items. All Raw animal products must also be stored according to cooking temperature, with items requiring a higher cooking temperature (sausage) stored below items requiring lower cooking temperatures (veal). The PIC rearranged the items to prevent cross contamination.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. -- Observed a pan of cooked potatoes with no date mark that had been cooked 2 days prior according to the PIC. Three containers of sauces, including marinara and an ossobuco sauce, had been cooked 3 days prior but did not have any date marking. All perishable foods cooked, prepared, or opened by the establishment must be dated within 24 hours of their initial preparation. The PIC dated all items.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling -- Several bottles and bubble packs of pills were stored in the kitchen on shelves directly above food contact surfaces. All medications must be stored away from food contact surfaces and food prep areas in order to prevent contamination. The PIC removed all medication from the kitchen.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage -- Several tongs and other utensils were stored in 101*F water between use. All utensils stored in water between use must be stored in water above 135*F or in a constantly running dipper well. The PIC moved the pan of water onto the stove to increase the temperature to 135*F.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe -- Observed several single service grocery store "thank you" plastic bags used to store raw fish and shellfish shells. The items were in direct contact with the interior surface of the plastic bag. These bags are not intended to be used in direct contact with food, and are not food safe. Food contact surfaces must be smooth and easily cleanable, and designed for food service/storage. All foods stored in grocery bags were embargoed.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation and 1 Core violations on this inspection. 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.
