*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
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.
Prep refrigerator on cook line measured with an ambient temperature of 53 degrees F. TCS food items measured with internal temperatures ranging between 49-56 degrees F. TCS food items had been in refrigerator less than 2 hours and were moved to the freezer and/or placed over ice to cool rapidly.
Stand up prep refrigerator measured with an ambient temperature of 56 degrees F. Pre-fried shrimp stored in refrigerator measured with an internal temperature of 56 degrees F. The shrimp had been in refrigerator for approximately one hour and was placed in the freezer to rapidly cool.
Prep refrigerators will not be used to store TCS food items until internal food temperatures can be measured at 41 degrees F or below. Discussed using ice baths to store food on cook line.
Walk in refrigerator measured with an ambient temperature of 60 degrees F. All TCS food items are prepared daily and have not been in walk-in for more than 3 hours. The connecting freezer door was opened to rapidly cool down the walk-in. Any food items that were in a cooling stage were removed from walk-in and placed in an ice bath. A repair company was called immediately and the walk-in fan was blowing at 30 degrees F prior to completing inspection.
Discussed cold holding
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.
Prep refrigerator on cook line measured with an ambient temperature of 53 degrees F. TCS food items measured with internal temperatures ranging between 49-56 degrees F. TCS food items had been in refrigerator less than 2 hours and were moved to the freezer and/or placed over ice to cool rapidly.
Stand up prep refrigerator measured with an ambient temperature of 56 degrees F. Pre-fried shrimp stored in refrigerator measured with an internal temperature of 56 degrees F. The shrimp had been in refrigerator for approximately one hour and was placed in the freezer to rapidly cool.
Prep refrigerators will not be used to store TCS food items until internal food temperatures can be measured at 41 degrees F or below. Discussed using ice baths to store food on cook line.
Walk in refrigerator measured with an ambient temperature of 60 degrees F. All TCS food items are prepared daily and have not been in walk-in for more than 3 hours. The connecting freezer door was opened to rapidly cool down the walk-in. Any food items that were in a cooling stage were removed from walk-in and placed in an ice bath. A repair company was called immediately and the walk-in fan was blowing at 30 degrees F prior to completing inspection.
Discussed cold holding.
A re-inspection will be conducted within 10 days to ensure prep refrigerators are working properly and maintaining TCS foods at internal temperatures of 41 degrees F or below.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. A re-inspection will be conducted with 10 days to ensure prep refrigerators are repaired and in good working condition. Inspection rights discussed with Lawrence L Report emailed
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.
