*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
0
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ------ No paper towels observed at the hand sink in the back kitchen area. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing. The manager had the sink supplied with paper towels at the time of inspection.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. ------ In the walk in cooler, observed 5 large plastic containers of cooling chicken soup between 110-113*F and cooked noodle soup at 105*F when measured with a probe thermometer. Observed all containers closely packed together on the lowest shelf of the walk in racks opposite of the fans. Also observed a small layer of fat solidifying on the top of the chicken soup. The cook stated the soups had been cooling for approximately 30 minutes according to the cooling log. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Discussed moving the soup to small pans with less than 4 inches of food, utilizing an ice wand, ice bath, or placing in the freezer to help rapidly cool foods. On the speed rack in the middle of the walk in, observed 3 large, covered metal pans stacked on the bottom of the rack with sliced potatoes measuring 45-46*F. The manager stated the potatoes had been cooled first before being sliced approximately 1 hours before. Discussed that foods removed from the cooler for further processing may quickly warm and should be left uncovered until fully cooled to 41*F. The manager had the soups moved to high air flow areas in the walk in cooler and had the potatoes separated onto multiple shelves.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation and 0 Core Violations on this inspection. Notice of Inspections Rights were verbally reviewed with manager, Ben F. 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.
