Burger King
Permit ID: FD-04931
Permit Type: E & D
14535 W Grand Ave Surprise 85374
*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
B
1
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.
Walk-in cooler measured with an ambient temperature of 51 degrees F. TCS food items such as cheese, sliced tomato, shredded lettuce, milk products measured with internal temperature of 53 degrees. Per PIC, walk-in refrigerator measured with an ambient temperature of 35 degrees F, less than 2 hours ago. All TCS food items were moved to temporary refrigerators, the freezer, or placed in ice baths to use throughout shift and discard at closing. Adequate alternative refrigeration is not available for long term use. A re-inspection will be conducted within 24 hours to ensure walk-in has been repaired and is holding TCS food items at 41 degrees F or below. This will be required to continue conducting business.
Discussed cold holding and conducting routine temperature checks by probing food items with thermometer.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.
Per PIC- all vegetables and condiments were removed from the walk-in at 2pm, with the intentions of using a 4 hour time as control. No time labels were found on any of the containers indicating time. PIC had staff label all containers with the time they were placed on counter. Discussed proper documentation when using time as control.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.
Walk-in cooler measured with an ambient temperature of 51 degrees F. TCS food items such as cheese, sliced tomato, shredded lettuce, milk products measured with internal temperature of 53 degrees. Per PIC, walk-in refrigerator measured with an ambient temperature of 35 degrees F, less than 2 hours ago. All TCS food items were moved to temporary refrigerators, the freezer, or placed in ice baths to use throughout shift and discard at closing. Adequate alternative refrigeration is not available for long term use. A re-inspection will be conducted within 24 hours to ensure walk-in has been repaired and is holding TCS food items at 41 degrees F or below. This will be required to continue conducting business.
Discussed cold holding and conducting routine temperature checks by probing food items with thermometer.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation and 0 Core violations on this inspection. A re-inspection will be conducted within 24 hours to ensure violation #31 has been corrected and walk-in refrigerator is in good repair. No County legal action will result from this inspection. Inspection rights discussed with Alexis J Report emailed
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.
