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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
B
1
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing.
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing. Handwashing station across from the walk-in coolers and near to ice machine was out of soap and paper towel informed PIC. all refilled. corrected.
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. 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.**************hot holding provision for onsite held/cooked food reviewed. observed cooked fish pans, 3cooked/baked chicken pans at 166-122 deg f . manager verified the food temps. all removed. all reheated. please assure rte/tcs is kept at 135 deg f or higher.
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation****************some of the wiping cloth left wet on the food prep. areas/surfaces. manager removed. this establishment utilizes quat ammonia sanitizer and designated sanitizer buckets. towels wet placed in sanitizer , corrected.
Corrected At Time Of Inspection
54
Adequate ventilation & lighting; designated areas used
Core-4-202.18, C: Ventilation Hood Systems, Filters********************in the cookline, some of the filters missing, parts damaged. showed executive chef. please replace or repair damaged/missing hood filters.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n)B _ Grade and had _ 1Priority, _2 Priority Foundation and _ 2Core violations on this inspection. No County legal action will result from this inspection. report emailed to facility GM, Facility Emails updated in AMO.
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.
