Hole In One Coffee Shop
Permit ID: FD-02281
Permit Type: E & D
13573 W Camino Del Sol Sun City West 85375
*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
Not Participating
2
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Observed items at secondary steam table before stirring at temperatures under 135*F including Corn in the con 130*F, Beans 133*F. As per manager items are heated and placed on secondary steam table until placed at steam table at grill line. Items were stirred and second temperature was at 135*F. Advised manager that food items must be stirred frequently at steam table to keep at 135*F or greater. Corn on the cob below 135*F that was above hot hold line of container was embargoed and destroyed.
Corrected At Time Of Inspection
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.
Observed items Turkey Breast (52*F)t, Tuna Salad (52*F), Salsa (50*F), Sliced ham (54*F), and Meatloaf (52*F) in walk in cooler at temperatures greater than 41*F (see embargo list). Cold hold food must be stored at 41*F or lower. Items were embargoed and destroyed. Advised manager that ambient temperatures of cooler may be checked and documented daily and internal temperatures of foods should be checked to verify food is being held at 41*F or lower. Items were embargoed and destroyed.
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.
Observed walk in cooler with an ambient temperature of 50*F using maximum - minimum registering thermometer. According to manager on site, walk in cooler thermometer at door was reading at 40*F in morning when business opened. All unopened foods in walk in cooler were moved to equipment with an ambient temperature less than 41*F, and all cooked and cooled foods at temperatures greater than 41*F were embargoed and destroyed (see list). Manager contacted refrigeration repair service company and expect them on site by noon today. A re-inspection will be completed today (6/16/2021) to verify equipment is working correctly.
Correct Prior To Reinspection
34
Thermometers provided and accurate
Core-4-204-112, C: Temperature Measuring Devices-Functionality
Observed missing refrigeration thermometer in units. All cold hold units must have thermometers that are easily visible and accurate.
Correct Prior To Next Routine Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed wiping cloths at service station with no sanitizer solution. Staff refilled bucket and sanitizer was tested to be at 100 ppm.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 2 Core Violations on this inspection. A pattern of non-compliance is developing for Priority violation # 20, 3-501.16 (A).(2) and B Cold Holding, 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. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Tracy T. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. Provided cooling and cold hold charts to operator.
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.
