Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
1
Violation
ID

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. Shredded cheese, chorizo, and cooked beef with internal temperatures between 54 degrees F and 58 degrees F cold holding in a reach in cooler next to the entrance into the kitchen. Ambient temperature of the reach-in cooler was determined to be 57.5 degrees F by using a min/max thermometer. PIC stated that the some items had been inside since yesterday and some was just placed inside an hour prior with the delivery order. TCS ingredients that were just placed inside at the time of delivery were moved to the walk-in to cool to 41 degrees F or below and the rest was discarded. PIC will call service technician to repair the reach-in cooler. Ensure all cold holding TCS items are held at 41 degrees F or below.
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. Cooked turkey, cooked ham, cooked corned beef, and cooked potatoes were stored in the walk-in cooler without an expiration date. PIC stated that the items were prepped two days prior to inspection. PIC labeled TCS items with their respective dates. TCS food needs to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Cooked turkey with an internal temperature of 99 degrees F was stored on the counter in the kitchen. PIC stated that the turkey entered the cooling process 45 mins prior to inspectors arrival. Cooked turkey was moved to the walk-in cooler to cool to 70 degrees F in 1.25 hours and then to 41 degrees in 4 hours. Discussed cooling methods with PIC. TCS foods must be cooled from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F in 4 hours. A re-inspection will occur within 10 days to verify that correct cooling methods are being followed. 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. Shredded cheese, chorizo, and cooked beef with internal temperatures between 54 degrees F and 58 degrees F cold holding in a reach in cooler next to the entrance into the kitchen (see violation 20.) Ambient temperature of the reach-in cooler was determined to be 57.5 degrees F by using a min/max thermometer. PIC will call technician to repair unit. Establishment has ample cooler capacities to operate safely until the unit is repaired. A re-inspection will occur within 10 days to verify that the cooler has been repaired and is holding ambient temperature below 41 degrees F.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Doors do not close properly on the prep table across from the hot holding line. Ambient temperature of the unit is below 41 degrees F. Ensure the doors are repaired by the next routine inspection.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions. Heavy dust and grease build up on the vents and ceiling tiles in the kitchen. Ensure they are cleaned by the next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. AMC training visit scheduled for 10/11/2023. Inspection rights reviewed with Hunter H. Inspection report emailed. Discussed handwashing. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.


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.
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