Rollins Market
Permit ID: FD-03701
Permit Type: E & D
1090 W 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
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.
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Observed macaroni salad, pico de gallo, potato salad, ham, eggs, guacamole, red salsa, turkey, containers of sour cream, mashed potatoes, macaroni, milk, and blocks of queso cheese all with temperatures between 45 to 49*F. Observed deli cooler with an ambient temperature between 46.4 to 50*F. Per person in charge (PIC) the pico, potato salad, macaroni salad, and salsas were all made 1 to 3 hours prior to inspection and were placed in the walk-in cooler. Ham, eggs, turkey, containers of sour cream, mashed potatoes, macaroni, milk, and blocks of queso cheese were all embargoed at time of inspection. Ambient cooler then was observed with an ambient temperature of 33.6*F. PIC called a repair technician & will be checking the cooler to make sure it maintains a temperature of 41*F or below prior to putting items back. Discussed proper cold holding requirements with PIC. All TCS foods held cold must be held at 41'F or below at all times.
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
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Observed leak coming from the condenser in the walk-in. All equipment must be maintained in good repair and proper adjustment. Repair by next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a B Grade and had 1 Priority, 0 Priority Foundation and 2 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager. Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. OF NOTE: - Establishment is preparing salsa in deli offering them in clear containers. Discussed labeling requirements for the salsas. Report e-mailed. 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.
