*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
Not Participating
1
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 employee from grill line leave work station frying chicken and rinse hands over second compartment of three compartment sink. Hands are to only be washed at hand sink. Owner washed, rinsed, sanitized third compartment sink and reminded employee to where hands are to washed.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing
Observed breaded chicken on rolling cart being thawed at room temperature by back door. Item was placed in walk in cooler to thaw properly. Food items may be thawed under cold running water, in the refrigerator or microwaved and immediately cooked.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest
Observed three fly strips over prep area and packaging containers in kitchen with dead flies and other insects. Fly strips are to be removed at regular intervals to prevent dead insect form falling onto work surfaces or single use containers and utensils.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Observed bottom shelf of wire shelving unit across from walk in cooler with with old debris of syrups. Equipment contact surfaces are to be cleaned at regular intervals to prevent the build up of food and other debris.
Observed rolling carts in walk in cooler with food debris on parts that hold trays of food. Equipment contact surfaces are to be cleaned at regular intervals to prevent the build up of food and other debris.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation and 3 Core Violations on this inspection. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Lawrence L.. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. Discussed establishment verifying cooling practices of food items being prepared. Provided cooling charts for staff to verify practices.
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.
