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
B
1
Violation
ID

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. Observed dishwasher handle dirty dishes and place them on dirty dish rack/area and then immediately handle clean dishes from the dish washer and placed them on the clean dish rack to dry. Discussed that when changing tasks that the soiled gloves must be removed (if being used), and hands must be properly washed before applying new gloves or returning to work. Discussed with PIC that, when changing tasks such as going from handling dirty to clean dishes, working the register, leaving/re-entering the kitchen at any time, before engaging in food preparation, before using clean equipment, when touching clothing/body parts, that hands shall be washed in order to prevent contamination. Employee washed hands at time of inspection and dishes were rewashed.
Corrected At Time Of Inspection
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. At handwash sink near dishwasher, observed no hand drying provision available. Paper towels were restocked at time of inspection. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing.
Corrected At Time Of Inspection
42
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-901.11, C: Equipment and Utensils, Air-Drying Required Observed wet stacked tins on the wire racks of clean dishes with accumulation of water droplets. Discussed the requirement that all cleaned dishes must be air dried to help reduce bacterial proliferation. PIC moved the wet stacked dishes to allow for air drying.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed In the walk in cooler, observed tile cove basing in disrepair and separating from the wall near the walk in entrance and inside near the entry points around the walk in freezer door. Repair/replace cove basing to restore a smooth and easily cleanable surface prior to the next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 2 Core violations on this inspection. Of note: Discussed multiple employees obtaining a food manager license to ensure a certified food protection manager is present at establishment at all times. When to wash guidance documents were provided via email in English and Spanish. Discussed storing keto cinnamon rolls in the cooler until more information can be provided regarding cream cheese/icing topping shelf stability. Label does not state "keep refrigerated" or that the food is shelf stable and states "contains milk". Shelf stability could not be determined based off of listed ingredients. Manager stated the cinnamon rolls are received pre-packaged at room temperature and stored on the shelves near the entrance at room temperature. PIC moved cinnamon rolls to fridge at time of inspection. A pattern of non-compliance is developing for Priority violation #6 , 2-301.14, 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. Notice of Inspection Rights verbally acknowledged by Daisy I. Report emailed. 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.
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