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 ---Observed employee wash hands for 6 seconds after handling raw chicken. Requested employee to rewash hands thoroughly with soap and water for 20 seconds. Please follow proper hand wash procedures.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance --In handwashing sink near dry storage area, observed a fork inside handwashing sink. Also observed a fork inside handwashing sink, near handwashing station by food pick-up area next to exit. Please use handwashing stations for handwashing only. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability --- In the bar area, the handwashing sink next to beer dispenser had no soap available at the time of the inspection. Requested PIC to stock handwashing sinks with soap at the time of the inspection. Please maintain hand washing soap available and accessible at all handwashing sinks, during all hours of operation Priority Foundation-6-301.12, Pf: Hand Drying Provision --- In the bar area two out of the three handwashing sinks were out of paper towels at the time of the inspection. Requested PIC to stock handwashing sinks with paper towels. Please maintain hand drying provision available and accessible at all handwashing sinks, during all hours of operation.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning --Observed employee use knife and cutting board to prep vegetables. Employee proceeded to rinse knife and cutting board in 3 compartment sink and rerack items for later use. Please wash, rinse and sanitize all food contact surfaces after use.
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 --- Observed prep refrigerator unit to contain an internal temperature of 60*F. Lettuce had been placed there for an hour and was found to be at 48*F. Cook stated he knew unit was not able to maintain a temperature of 41*F or below and cycled through lettuce every hour. Lettuce was embargoed at the time of the inspection. Also observed raw chicken in refrigerator cabinet near grill are to contain a temperature of 55*F, raw chicken was prepped at 10:30 am in the morning, and placed in unit after being prepped. The temperature of the raw chicken was recorded at 2:00 pm, and tossed out at the time of the inspection. Also observed butter near grill area to be sitting out a temperature of 80*F. Item has been placed there since 10:30 am as well, and tossed out at 2:00 pm. Please maintain TCS food 41*f or below.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking --- Observed cooked pizza sausage in walk in cooler without a date mark. As per PIC cooked sausage was made on 6/7/17. The inspection was conducted on 6/9/17, and item was date marked at the time of the inspection. Please date mark Time and Temperature as a control foods, in order to discard items 6 days after the date of production
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 4 Priority Foundation and 0 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.