Circle K
Permit ID: FD-05708
Permit Type: E & D
6972 N 83rd Ave Glendale 85308
*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency
Observed hot dog tongs with brown organic debris on them. Per PIC, they are cleaned every night (once a day and over 4 hours prior to inspection). When brought to attention, PIC washed, rinsed, and sanitized tongs. Ensure TCS food contact surfaces are cleaned every 4 hours.
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS
Observed organic debris on soda nozzles attached to soda machine. Ensure they are scrubbed, washed, rinsed, and sanitized.
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
Observed egg rolls on rollers at 127-134 degrees F. Per employee, they have been on rollers since before 12 pm (more than 2.5 hours prior to inspection). When brought to attention, PIC discarded egg rolls. Ensure proper hot holding temperatures of 135 degrees or higher at all times.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals
Observed soda nozzles in dirty bucket on floor with over 400 ppm quat sanitizer. When brought to attention, PIC discarded sanitizer solution and had soda nozzles washed, rinsed, and sanitized at appropriate sanitizer level (200-400 ppm quat). Ensure all food contact surfaces are sanitized with 200-400 ppm sanitizer per manufacturer requirement.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices
Food probing thermometer not available at time of inspection. Ensure one is obtained prior to reinspection.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Core-4-501.14, C: Warewashing Equipment, Cleaning Frequency
Observed soda nozzles in bucket with organic debris stuck to inside of bucket. Observed 3-comp sink with organic debris stuck to inside of sink. When brought to attention, PIC scrubbed sink, placed soda nozzles in sink to be washed and washed bucket. Do not use buckets to sanitize food contact surfaces. Use 3-comp sink.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 3 Core violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager No current manager with food manager certificate at time of inspection. Please have certificate within 90 days. A pattern of non-compliance is developing for Priority violation #19, 3-501.16(A)(1), 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. PIC declined AMC visit offer.
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.
