Maricopa County, AZ

Tempe Mission Palms Hotel

Permit ID: FD-02538

Permit Type: E & D

60 E 5th St Tempe 85281

*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
C
2

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.--In the cold holding unit across from the stove there was containers of turkey slices at 56*F, cheddar and American cheese at 50*F and sliced tomatoes at 50*F. Employee stated that the food had been cooled down first and then placed into the unit. Employee stated that the food had been in the unit between 1-2 days. PIC was advised to hold tcs foods such as turkey at 41*F or below. Food was embargoed at time of inspection.
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.--The cold holding unit across from the stove had an ambient air temperature of 50.3*F as tested by a min max thermometer. PIC was advised that cooling capacities of equipment need to be adequate enough to keep tcs foods at 41*F or below. PIC was advised that a reinspection will occur within 10 days to ensure the equipment is repaired.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law--The Atmospheric Vacuum Breaker (AVB) on the mop sink was leaking water when the water was turned on. A leaking AVB indicates that the unit is broken/nonfunctional. AVBs must be maintained in good repair in order to prevent contamination to city water due to backflow. PIC was advised they have 3 days to repair the unit. A reinspection will be conducted to ensure it is repaired. Core-5-304.12, C: Using a Pump and Hoses, Backflow Prevention--chemical dispenser is directly connected to mop sink, PIC was advised to have it connected to its own water line, the hose was disconnected at time of inspection.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Salvador G. verbally acknowledged the inspection rights. No County legal action will result from this inspection. The inspection report was emailed and verified received at time of inspection. Chemical dispenser and backflow handouts were emailed.


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.