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*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.

Grade
Priority Violation *
Cutting Edge Participant
D
3
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash Observed employee place raw meat on grill with gloves on, employee then walked to the back of establishment to use personal cellphone. Employee then proceeded to walk back into kitchen, dispose of gloves, place new gloves on hands and then handle a Ready to Eat (RTE) hamburger with no hand washing step prior to placing new gloves on. Hamburger was discarded by employee (see embargo form). Provided a group training on proper hand washing procedure as well as when to wash hands in Spanish for all employees present at establishment. Provided hand washing handout to PIC.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning Observed employee wash several food contact containers used to hold ready to eat (RTE) food at 3 compartment sink and place containers on side to air dry without a sanitizing step. 3 compartment sink was not filled with sanitizing solution at time of inspection. Employee stated she was done washing and the containers were air drying. Containers were intended to be used to hold RTE food. Instructed employee to fill 3 compartment sink with water at ambient temperature and add the appropriate amount of quat sanitizer. Solution was checked with test strips and containers were placed in sanitizing solution. Please ensure utensils and food-contact surfaces of equipment are sanitized before use after cleaning. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed can opener with visible accumulation of organic matter. Per employee, can opener had not been used since the day before. Also observed accumulated organic matter inside the microwave, predominantly on the ceiling. Employee cleaned can opener and microwave at time of inspection. Please ensure equipment food contact surfaces and utensils are clean to sight and touch.
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 salsa cups in a plastic container on the prep table at an internal temperature of 63F, as well as a carton of liquid egg at 69F. Also observed a variety of dressings on the cold holding prep unit behind the cash register at an internal temperature ranging from 60F-65F. Per PIC, salsa, liquid egg and dressings had been taken out of the walk in cooler an hour prior to inspection. Observed grated cheese and cut tomatoes on top of cold holding prep unit at an internal temperature ranging from 50F-55F. Per PIC, cheese and cut tomatoes were prepared 45 minutes prior to inspection. PIC moved dressings, salsa, cheese and cut tomatoes to walk in cooler. Liquid egg was placed in an ice bath. Internal temperature of items in the walk in cooler ranged from 55F-57F 20 minutes after. Liquid egg was measured at 51F 25 minutes after. Discussed proper cold holding temperatures and how to build an ice bath correctly with PIC and employee.
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. Provided group training for employees on proper hand washing, when to wash hands, proper cold holding temperature, how to build an ice bath and proper use of sanitizer test strips. Provided reportable diseases and symptoms, and hand washing handouts to PIC. 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.


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