Santa Barbara Catering
Permit ID: FD-03140
Permit Type: Food Catering
1090 W 5th St Suite 5 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
D
3
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities.......No hand washing sink in
warehouse for automatic dishwasher and three compartment sinks. Manager stated dishwashing is currently
done in the warehouse. Please install a dedicated hand washing sink to provide required hand washing if the
warehouse dishwashing equipment continues to be used. Will reinspect 11/22/22. 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.
Correct Prior To Reinspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. .....No detectable chlorine at automatic dishwasher in warehouse room. Manager called for repair and had dishware manually sanitized in an alternative 3 comp sink. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation... ...Trays of meat grilled marked and par-cooked cooling in walk-in without required documentation, logs or labeling as raw required for proper non-continuous cooking. Manager had meat returned to cooking to finish. Provided non-continuous cooking guidance document to manager. 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/4616/25575/AMC-Toolbox---Cooking.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling........Chicken lentil soup cooked previous day, per manager and employee, cooled in two deep buckets filled to rim, in 40*F walk-in, still at 50*F and 52*F internally. Embargoed, manager discarded. Reviewed proper cooling with manager. 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.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap.......Pot filler hose at tilt kettle extends below rim level of the kettle. Please repair to provide proper air gap, at least 1" above the flood rim, prior to reinspection 1/22/22.
Correct Prior To Reinspection
51
Toilet facilities: properly constructed, supplied, & cleaned
Core-6-501.19, C: Closing Toilet Room Doors....Restroom door does not self-close. Please install self-closing mechanism on the restroom door.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had three Priority, two Priority Foundation and one Core violations on this inspection. No County legal action will result from this inspection. Reviewed requirements for reminder and disclosure for consumer advisory on under-cooked menu items. Discussed parasite destruction documentation required for under-cooked menu items (tuna tartar). Emailed report to Ngoc.
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.
