The Monastery At Falcon Field
Permit ID: FD-07534
Permit Type: E & D
4810 E Mckellips Rd Mesa 85215
*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Observed raw ground beef thawing in container in handwashing sink. Instructed employee to remove ground beef from handwashing sink. Sink was cleaned and sanitized at time of inspection. Please keep all handwashing sinks free and accessible at all times.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination
Observed raw beef patties being stored over lemons, bacon and Jalapenos in sandwich prep table. PIC re-arranged items at time of inspection and moved raw patties to bottom shelf. Raw proteins must be stored according to their cooking temperatures to prevent cross contamination.
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 carne asada in steam table holding at 119*F. Food was discarded at time of inspection. Please keep hot foods at or above 135*F at all times.
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
Observed shredded cheese, taco chicken mix, pizza sauce, and pizza dough in salad prep table at 53-59*F. Items were discarded at time of inspection. Please refer to embarago form for more details. Cold TCS items must be kept at or below 41*F at all times.
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
Observed salad prep table holding at 51*F. Cold holding equipment must hold temperatures below 41*F at all times. will re-inspect within 10 days.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Will re-inspect prep table within 10 days. 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.
