Streets Of New York
Permit ID: FD-03628
Permit Type: E & D
5965 W Ray Rd Chandler 85226
*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
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco....Employee drinks stored on prep tables and food on shelves in walk-in above food available for service. PIC removed items to proper storage.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. ....Employee touched lemon wedge drink garnish with bare hand. Employee discarded lemon and provided tongs for dispensing. Reviewed requirement against bare hand contact with ready to eat food. 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.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. .....Two cartons of raw shell eggs (employee food) stored on top shelf in walk-in above container of italian sausage and other lasagne ingredients available for service. PIC removed eggs to proper storage. 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/4621/AMC-Toolbox---Cross-Contamination.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding........Foil wrapped cooked chicken stacked high in a pan in the top of the cold table at 52*F to 54*F internally. Employee stated it had cooked, cooled and wrapped in foil the previous day and moved to the cold table less than one hour ago. It could not be determined how long the chicken had been out of temperature. Embargoed, PIC discarded. Please ensure cooked foods are completely cooled to below 42*F before wrapping or sealing in tight containers. TCS food must be maintained 41*F or below, or under time control with proper discard. 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.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had three Priority, no Priority Foundation and one Core violations on this inspection. No County legal action will result from this inspection. Emailed report to store email address.
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.
