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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Observed carton of raw shell eggs stored on top shelf in walk-in refrigerator over cooked pasta, cooked deli meat products and various other ready to eat foods. The carton of eggs was moved to the bottom shelf. Raw animal food products should be stored below any ready to eat products. Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection Observed containers of pizza sauce with no lid that were stored below a soiled walk-in shelf and soiled container (which contained bags of spinach). There was evidence that some of the food debris on the walk-in shelf and container on this shelf had fallen into the pizza sauce with no lid. Please increase cleaning frequency of non-food contact surfaces and avoid storing food on or under soiled surfaces.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition Observed sliced deli ham placed in plastic wrap dated 4/23 in lower compartment of prep refrigerator. Also observed cooked pasta dated 4/22 in the reach in refrigerator nearest cashier area. All of these products were discarded since they were kept past 7 days. Foods requiring date marking should be only kept for a maximum of 7 days. The day the food was prepped (or taken out of freezer) counts as day 1. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking Observed various sliced deli meat products on trays, wrapped in plastic wrap, open packages, and open packages of cut spinach in the walk-in refrigerator with no date marks on them. Staff said they were likely prepped in the last 2 days. Date marks were added to these products using the oldest possible date they may have been prepped. All cooked meat products, and cut leafy greens need to be dated if they intend to be kept for more than 24 hours.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation Wiping cloth bucket containing many wiping cloths had no sanitizer present in it (0 ppm). Requested to staff to not use these wiping cloths and to create a new wiping cloth bucket with proper amounts of sanitizer, 50-100 ppm of chlorine if bleach sanitizer is used. Wet wiping cloths should be stored in an approved sanitizer solution.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Prep refrigerator used for pizza has several components in disrepair. Both lid coverings for the top side are broken and do not easily stay on. The gaskets on the lower compartment doors are also moderately damaged. Equipment, especially refrigeration equipment needs to be maintained and in good repair so they are able to operate efficiently.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces Portions of the walk-in refrigerator shelf including containers (container containing bag of spinach) were soiled with food debris and some of this food debris was even observed falling into open containers of sauce below. Please have the walk-in shelf and containers holding food products regularly cleaned to prevent build up of food debris.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 2 Priority, 1 Priority Foundation and 4 Core violations on this inspection. No County legal action will result from this inspection.


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.