*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
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 entered kitchen and put gloves on, then went to handle food items without washing hands. Employee in ware wash area handled dirty equipment and then went to handle clean items without washing hands. Both employees were 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
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.----Liquid eggs-47-49F, cut melon-49F, multiple trays of raw bacon-49F, and multiple trays of hashbrowns-60-68F in reach in cooler in cook line area, reach in cooler in server pass thru area, and on speed rack in kitchen. PIC stated that eggs, hashbrowns, and bacon were recently removed from the walk in cooler within last two hours and relocated back to the unit. *(Walk in cooler temp was below 41F) PIC stated that the fruit had been removed from walk in cooler about four and a half hours prior and discarded-see embargo form. Keep PHF/TCS foods at 41F or below.
*Reach in cooler in cook line area had ambient temperature at 48F. PIC removed all food from the unit and stated that it would be scheduled for repair.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.----Cooked leg of lamb with 8-6 date mark, cooked swiss steak with 8-7 date mark, crab item with 7-31 date mark, turkey deli meat with 8-4 date mark, and chicken salad with 8-4 date mark in the walk in cooler. PIC discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and disposed of when date mark has been surpassed.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
?Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----The floor in the mop sink room has a large hole directly behind the door. Ensure that floor is repaired properly to a smooth and easily cleanable surface.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation # 20, 3-501.16 has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action. Provided the PIC with hand washing handout. Printed 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.
