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
4
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties-----Establishment has 0 food handler cards/certifications out of 9 employees. Manager stated that all employees will be required to obtain proper training/certificate. The person in charge of a food establishment shall ensure food employee(s) are trained on foodborne disease prevention in accordance with Chapter VIII, Section 2 of the Maricopa County Environmental Health Code, within 30 days of performing any food employee activity.
Correct Prior To Reinspection
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.----Employee working at the cash register went to handle food items and clean equipment without washing hands. Employee was asked to wash hands and did so. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES.
Corrected At Time Of Inspection
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.----Pulled pork item-124-126F in the rear make line area hot holding unit. PIC stated that the pork was placed into hot holding about 2 hours prior and reheated the item. Keep PHF/TCS foods in hot holding at 135F 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.----Cut lettuce and cut tomato items-52-56F in the make line unit. PIC stated that both items had been placed into the unit about two and half hours prior and relocated to the walk in cooler. Keep PHF/TCS foods in cold holding at 41F or below.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law----The floor trough across from the 3 compartment sink is not draining and has standing water that is beginning to overflow. *All other drains in establishment appear to be properly working. The PIC called to have the drain repaired this afternoon.
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained----There is a leak at the prep sink facet.
Ensure that the plumbing is repaired properly and maintained in good repair.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability----The floors in the warewash, prep, and next to the ice machine has grout and tiles that are excessively damaged/chipped with standing water present. Ensure that floor is repaired properly to a smooth and easily cleanable surface.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 4 Priority, 1 Priority Foundation and 3 Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager----The PIC is not a certified food protection manager. Ensure that the PERSON IN CHARGE is a certified FOOD protection manager that is able to show proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. 3rd Consecutive Violation A pattern of non-compliance is developing for Priority violation # 19 & 20, 3-501.16, 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. Emailed the inspection report. 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.
