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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure--- During the time of the inspection 2 employees washed their hands without soap at the hand wash sink in the kitchen. The employees rewashed their hands with soap upon request.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability--- During the time of the inspection there was no soap at the hand wash sink in the kitchen. Soap was provided upon request.
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---During the time of the inspection there was raw chicken over hot dogs and ground beef in the reach-in cooler ,the items were stored correctly.
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--- During the time of the inspection there were individual packets of butter on the tables and counters at 68*F. The packet stated, keep refrigerated. The items were removed from the tables and counter. Per the PIC they were discarded. There was milk sitting on a ice bath at 58*f. The milk was out for lunch and placed in the walk-in cooler. Spoke the the PIC about cold holding temps and methods.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers----- During the time of the inspection there was onion soup cooling in the pot in the walk-in cooler. Spoke with the PIC about proper cooling methods. The PIC will have the employee place the item in a pan 4 inches or less.
Corrected At Time Of Inspection
Inspection Comments

A pattern of non-compliance for foodborne illness risk factor violation # [ 20 ], [3-501.16(A)(2) and (B)] 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. This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 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.