Maricopa County, AZ
*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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash............On prep line, employee picked up something off of ground then continued working with ready to eat foods without changing gloves. Instructed employee to change gloves, wash hands, and don new gloves to continue with handling of ready to eat food. Employee at registers, then handled ready to eat bagels, with same gloved hands. Instructed employee to change gloves and wash hands after working at register and before handling ready to eat foods. Discussed proper glove usage and handwashing with manager and employees. 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 SINGLE SERVICE and SINGLE-USE ARTICLES and; (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.
Corrected At Time Of Inspection
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces............Employee washed, rinsed, and sanitized cutting boards without leaving cutting boards in sanitizer solution for proper time. Per manufacturer guidelines, food contact surfaces are to remain in sanitizer solution a minimum of 60 seconds. Employee re-sanitized cutting boards. (C) Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114. Contact times shall be consistent with those on EPA-registered label use instructions. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency............At bagel prep cooler, cutting boards and knives with accumulation of food debris on food contact surfaces. Per manager and employee, cutting boards and knives were washed the previous night (>5 hours). Instructed manager to wash, rinse, and sanitize cutting boards and knives every four hours when working with TCS foods. (C) Except as specified in ¶ (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
Corrected At Time Of Inspection
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..........At self serve drink station, creamer carafes without proper time documentation, per time as control policy. Manager marked creamer carafes with proper discard times. Discussed the importance of following the time as control procedures for creamers. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours; (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Routine inspection report was emailed to the establishment. No County legal action will result from this inspection.

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.