Boston Market
Permit ID: FD-04886
Permit Type: E & D
3435 S McClintock Dr Tempe 85282
*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
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
>>> Container of broccoli observed holding in the hot holding unit with internal temperature of 120F. PIC stated that the broccoli was placed in the hot holding unit 30 minutes prior. Instructed PIC to reheat broccoli to 165*F and continue to hot hold for 135*F. Please ensure hot held TCS food items are maintained at 135*F 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. 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.
>>>>Sliced tomatoes and sliced lettuce found with internal temperatures of 54-60*F in the small reach-in cooler across from the hot holding buffet line. PIC stated that the items were placed in the reach-in cooler at 10:30 AM. start of inspection was at 1:20PM less than four hours. Instructed PIC to move items to the walk-in cooler for rapid cooling and continue cold holding. Please ensure cold held TCS food items are maintained at 41*F or below.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
>> Observed a constant leak coming from the water faucet at the prep sink. Please ensure all plumbing is maintained in good repair. PIC will have these leaks repaired.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 2 Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager>>>> PIC was unable to produce documentation showing that there is a certified food manager employed at this establishment. PIC will obtain the certifications for employees so that there is always one person ON DUTY who has a food manager certification. Discussed cold/hot holding temperatures, proper reheating procedures (165*F or above), proper cooking temperatures, and ice machine maintenance with the PIC. Inspection emailed and verified 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.
