*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-2-301.12, P: Cleaning Procedure. 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 employee rinse hands for 2 seconds after handling raw chicken, discussed proper handwashing procedure at time. Please ensure hands are washed for 20 seconds with soap and water when necessary.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking...
Chicken katsu deep fried to only 155 degrees F prior to service, employee stated that it was pre-cooked prior to frying however it was discovered that this information was miscommunicated due to language barrier, and item was being cooked from raw. Item was served before corrective action could be implemented, reviewed cooking procedure with staff. Please ensure raw chicken is cooked to at least 165 degrees F.
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...
Multiple small containers of chopped lettuce measured 55 degrees F with probe thermometer in reach in cooler by server station, ambient temperature of cooler was also 55 degrees F. Items were discarded. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below to prevent rapid bacteria growth.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers...
Large white jug, sirracha bottle, and spray bottle all found containing cleaning chemicals without any labeling. Had bottles labeled at time, please ensure all cleaning chemicals are labeled to prevent confusion.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Discussed air gaps, and warewashing procedure.
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.
