*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
Not Participating
2
Cold Holding
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. ------ In the small prep cooler nearest to the dishwasher, observed an ambient air temperature of 38*F on top and 46*F inside the cavity of the cooler. Observed multiple frozen TCS foods on top. Inside the cooler observed cut lettuce at 53*F, cut spinach at 48*F and salsa at 48*F when measured with a probe thermometer. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. All line checks had been taken from foods stored on top. Did not observe any ice buildups or blower obstructions. Discussed that TCS foods may be stored on top as long as the internal temperature remains at 41*F or below and recommended servicing the unit as soon as possible. The manager stated that no foods were stored in the cooler overnight and the greens were place in the cooler approximately 1 hour ago and the salsa had remained overnight. The manager voluntarily discarded the salsa at the time of inspection (see embargo) and moved the lettuce back to the walk in to rapidly cool.
Corrected At Time Of Inspection
Cold Holding
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. ------ In the small prep cooler nearest to the dishwasher, observed an ambient air temperature of 38*F on top and 46*F inside the cavity of the cooler. Observed multiple frozen TCS foods on top. Inside the cooler observed cut lettuce at 53*F, cut spinach at 48*F and salsa at 48*F when measured with a probe thermometer. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. All line checks had been taken from foods stored on top. Did not observe any ice buildups or blower obstructions. Discussed that TCS foods may be stored on top as long as the internal temperature remains at 41*F or below and recommended servicing the unit as soon as possible. The manager stated that no foods were stored in the cooler overnight and the greens were place in the cooler approximately 1 hour ago and the salsa had remained overnight. The manager voluntarily discarded the salsa at the time of inspection (see embargo) and moved the lettuce back to the walk in to rapidly cool.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 0 Core Violations on this inspection. A pattern of non-compliance is developing for Priority violations #18, 3-501.14, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Notice of Inspections Rights were verbally reviewed with manager, Cory T. A copy of the report was emailed to the manager.. 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.
