Maricopa County, AZ
*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

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. Employee on cooking line wearing single-use gloves, placed raw ground beef on grill with gloved hands, removed single-use glove, and applied new single use glove without first washing hands. Employee removed gloves, washed hands, and applied new single-use gloves before returning to cooking line. Employees shall wash hands after handling raw animal foods.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Sausage gravy, brown gravy, and mashed potatoes with internal temperatures between 98*F-129*F in the warming cabinet to the right of the 3-compartment sink. Food items were discarded at time of inspection. Foods held hot for service, shall be maintained at or above 135*F.
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. Green Leaf lettuce, diced tomatoes, and cubed (cooked) ham with internal temperatures between 47.5-51.1*F in refrigerated wells across from grill on west end of cooking line. Raw ground beef, packaged (cooked) ham, and raw chicken breast with internal temperatures between 48-53*F in refrigerated drawers across from grill on west end of cooking line. Salad mix, quartered tomatoes, ranch dressing, in refrigerated wells, and fresh fruit mix containing melon, quartered tomatoes, and ranch dressing, in refrigerated reach-in on wests end of service line with internal temperature of 46-56*F. Sliced tomatoes and ranch dressing in reach-in refrigerator on west end of service line were prepared an hour prior to inspection and were placed in walk-in to cool. All other food items were discarded at time of inspection. Foods that require refrigeration for safety shall be maintained at or below 41*F.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence. Several live flies observed in kitchen near 3-compartment sink, on cooking line, on service line, and in dining area during inspection. Person-in-charge indicated establishment utilizes a licensed pest control applicator. Receipt was provided and reviewed for service performed prior to inspection. Establishment shall be maintained free of insects, rodents, and other pests.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.12, C: Cutting Surfaces. Large plastic cutting surface on top of small freezer to the left of the 3-compartment sink, plastic cutting surfaces lining food preparation work space, and several small plastic cutting surfaces stored clean on shelves below food prep area observed heavily scored and discolored. Resurface or replace.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces. Accumulation of food debris and grease observed on lower exterior surfaces of equipment on cooking line. Clean at a frequency necessary to preclude accumulation.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 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), 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. Discussed principles of integrated pest management with manager at time of inspection. Inspection conducted with RS #1119.


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.