*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.-----Observed raw shrimp being stored above shredded lettuce in reach-in refrigerator. Employee moved raw shrimp to bottom shelf at the time of inspection. Raw animal foods must be stored below or away from ready-to-eat foods to prevent cross contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.-----REPEAT VIOLATION-----Observed chlorine sanitizer in 3 compartment sink less than 50 ppm. Person in charge remade to 50 ppm at the time of inspection. Chlorine sanitizer must be maintained between 50-100 ppm for proper food contact surface sanitizing.
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 food pan used for time as a control items being used for new foods after exceeding the 4 hour window. Person in charge removed to 3 compartment sink to wash. Food contact surfaces must be washed, rinsed and sanitized every 4 hours.
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 ice machine with organic buildup on plastic shield. Person in charge will have ice machine washed, rinsed and sanitized prior to next routine inspection.
Corrected At Time Of Inspection
22
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. 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 tacos removed from refrigeration holding between 48-62 *F and was not time stamped. Person in charge times tamped at the time of inspection. Please ensure time as a control foods are time stamped to ensure they are used within a 4 hour window.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence-----Observed fly paper installed above hot holding line and food prep area. Onions were observed being sliced directly underneath paper. Person in charge removed paper at the time of inspection.
Corrected At Time Of Inspection
44
Gloves used properly
Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves-----Observed employee handle churros with latex gloves. Employee removed gloves and employee was educated on proper glove use. Maricopa County Environmental Health Code does not allow for the use of latex gloves with food due to allergies associate with the latex material.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.19, C: Nonfood-Contact Surfaces-----Observed cloths being used to hold cutting boards in place. Person in charge will provide smooth and easily cleanable mats for this purpose prior to next routine inspection. Non-food contact surfaces exposed to splash, spillage or that required regular cleaning must be made from a smooth and nonabsorbent material to prevent contamination.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 3 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [14], [4-501.114], 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. Inspection review notice provided. Report emailed. 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.
