*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
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.----Milk-58F and whipped cream-48F in the reach in cooler below the coffee drink unit. PIC stated that the milk had been in the unit for an extended amount of time and discarded-see embargo form. PIC stated that the whipped cream was recently placed into the unit and relocated to a reach in cooler. Keep PHF/TCS food items in cold holding at 41F or below.
*Ambient temperature of unit was 49F.PIC stated that unit would not be used until it is maintaining 41F or below.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation----Chlorine sanitizer solution in cloth buckets with concentration at 0ppm. PIC stated that sanitizer would be remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions.
Correct Prior To Next Routine Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment----Reach in freezer where the beef items are stored in the kitchen with significant leak at the bottom of the unit causing some standing water on floor. (Food items stored in unit were maintained frozen) Ensure that equipment items are in good repair.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation and 2 Core violations on this inspection. PIC (April L.) verbally acknowledged the inspection rights. A pattern of non-compliance for foodborne illness risk factor violation # 20, 3-501.16 has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action Emailed the inspection report. 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.
