*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash---Employee on cook line cutting raw chicken went to glove up and handle clean equipment and ready to eat food items without first washing hands. Multiple employees entering kitchen from dining area went to glove up and handle food items without first washing hands. Employees were asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands.
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 observed handling lemon wedges with bare hands. Employee was asked to discard all ready to eat food that was touched with bare hands and to put on gloves or use utensil to handle lemon wedges. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding----Sausage items-99-101F, brussel sprouts-120F, and zucchini-127F on stove top and hot holding unit in make line area. PIC stated that sausage had been hot holding for an extended amount of time and discarded-see embargo form. PIC stated that vegetable items had been made about thirty minutes prior and had cook reheat both items. Keep PHF/TCS foods in hot holding at 135F or above.
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----Two containers of cut lettuce items, black eyed pea salad, cottage cheese, and cut melon items-47-51F in salad bar. PIC stated that items were placed into unit within last three hours and voluntarily discarded all items-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below.
Corrected At Time Of Inspection
38
Personal cleanliness
Priority Foundation-2-302.11, Pf: Maintenance-Fingernails-----Employee with very long fingernails and nail polish handling exposed food items without gloves. Employee was asked to wear gloves when handling exposed food items. Ensure that employees with artificial nails and/or nail polish wear intact gloves when working with exposed food.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices-----Establishment does not have test strips to test sanitizer levels for dish machine. Provided PIC with test strip. Ensure that proper test kit is present to measure chemical sanitizer concentration for the sanitizer that is being used.
Corrected At Time Of Inspection
Inspection Comments
Due to the violations observed and / or the inability of the person in charge to demonstrate active managerial control, the Cutting Edge Verification Visit was changed to a Routine Inspection. This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation and 0 Core violations on this inspection. This establishment has failed to demonstrate the necessary level of compliance to continue participation in the Cutting Edge Program. A pattern of non-compliance for Priority violation # 20, 3-501.16 has been noted during this inspection. The person in charge is scheduled to attend the Department’s Active Managerial Control Class on 8-22-17 from 2-4PM at 106 E Baseline Rd Mesa. *Talked to PIC about consumer advisory requirements. Due to the violations noted on this inspection report, County legal action may 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.
