Elks Lodge
Permit ID: FD-01885
Permit Type: E & D
2320 S Hardy Dr Tempe 85282
*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
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 an open package of sliced ham in the walk-in cooler dated from 9-8-19 which was past it's discard date. See embargo form. All Ready-to Eat Time Temperature Control for Safety Foods (TCS) that are opened or prepared and not used with-in 24 hours must be date marked to be used with-in 7 days of the date they are opened or prepared.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing
Observed two packages of mostly frozen chicken thawing at room temperature. Suggest thawing either under refrigeration, submerged under cold running water, or as part of the cooking process. The packages were placed in the walk-in at the time of inspection.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination
Observed the jockey boxes at the bar for the drinking ice with the drinking ice in direct contact with the cold plate. Suggest installing a perforated pan in the basins to prevent the drinking ice from coming in contact with the cold plate which is difficult to clean.
Correct Prior To Reinspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed ice scoops for the ice machine being stored on top of the ice machine. Suggest storing in a container or hanging on the side to prevent potential contamination.
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.12, Pf: Pressure
The handwashing sink at the bar did not have enough pressure for both the hot and cold water. Repair as needed. A re-inspection will be conducted on 9-30-19.
Correct Prior To Reinspection
Inspection Comments
This establishment received a B Grade and had 1 Priority, 1 Priority Foundation and 3 Core violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [21], [3-501.18] - disposition of outdated food- has been noted during this inspection. The establishment's person in charge was signed up for an Active Managerial Control Course on Wednesday, September 25, 2019 at 106 E. Baseline Rd., Mesa at 1:45PM - 4:00PM. Due to the violations noted on this inspection report, County legal action may result from this inspection. Report was emailed. A Re-Inspection will occur on 9-30-19.
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.
