*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. Observed the employee at the grill line work with raw meat and take their gloves off and put new gloves on without the benefit of washing their hands when changing tasks. The person in charge (PIC) had the employees wash their hands.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed the can opener in the back of the kitchen with a large accumulation of organic matter on it. The PIC put the can opener in the three compartment sink to be clean.
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. Observed the cooked pasta noodles in the cooler pull out drawer below the grill line in the kitchen with an internal temperature of 50 degrees F. The PIC stated that those noodles had been there since the night before. The person in charge discarded the noodles.
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. Observed cooked sausage with a made date for 7/4. The person in charge discarded the cooked sausage upon request.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed a spray bottle in the back of the kitchen near the three compartment sink with a blue solution in it without the benefit of a label on it. The PIC labeled the bottle with it's common name.
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. Observed the pull out drawers below the grill in the kitchen with an ambient temperature of 46 degrees F. The ambient temperature was check with the inspector's minimum probe thermometer that was left in the unit for at least 5 minutes before opening the unit to check the temperature. Repair equipment to ensure the ambient air temperature of the unit is at 41 degrees or less.
Correct Prior To Reinspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing Observed cooked sausage thawing out on the prep table in the kitchen with an internal temperature of 53 degree F. The PIC put the sausage in the walk in to cool.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed some tongs and spatulas sitting in free sitting water with an internal temperature of 90 degrees F. The PIC put the utensils in the three compartment sink to be cleaned.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed the floor drain in the back of the kitchen with a large puddle of free standing water. Replace or repair plumbing in the kitchen as needed.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a large accumulation of grease and debris building up throughout the kitchen around the walls and corners near the three compartment sink and grill area. Increase deep cleaning frequency to precluded any build up throughout the kitchen.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 5 Core violations on this inspection. Due to the violations observed and / or the inability of the person in charge to demonstrate active managerial control, the Cutting Edge Verification Visit was changed to a Routine Inspection. Core-2-102.12(A), C: Certified Food Protection Manager Inspection report sent via email. At time of inspection, maintenance was repairing equipment related to cooling violation, and no TCS food items are being held in the unit. Re-inspection will be conducted when equipment has been repaired. 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.
