The Crooked Putter
Permit ID: FD-09795
Permit Type: E & D
14260 Meeker Blvd Sun City West 85375
*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties.
Person in charge unable to provide verification of staff food handler certificates. Certification must be available at establishment to verify that employees have received food safety training as required by food code.
A re-inspection will be conducted within 10 days
Correct Prior To Reinspection
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 located on the front line measured with an ambient temperature of 53 degrees F. TCS food items such as raw/cooked meats, eggs, pasta salad measured with an internal temperature between 47-55 degrees F. All TCS food items were recommended for discard- See embargo list for details. 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 located on the front line measured with an ambient temperature of 53 degrees F. TCS food items such as raw/cooked meats, eggs, pasta salad measured with an internal temperature between 47-55 degrees F. All TCS food items were recommended for discard- See embargo list for details. Discussed cold holding.
Prep refrigerator is essential for kitchen operation.
Correct Prior To Reinspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination.
Breakfast items were placed in prep refrigerator on top of each other. Numerous bottoms of pans were directly sitting on ready to eat foods. Food items were recommended for discard- see embargo list. Discussed proper storage of food to avoid contamination.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment.
Prep refrigerator not closing properly due to a broken seal. Discussed proper maintenance of equipment to maintain food temperatures at 41 degrees F or below.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions.
Kitchen had debris throughout entire kitchen. The floors and equipment need to have cleaning regimen increased.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation and 3 Core Violations on this inspection. A re-inspection will be conducted within 10 days to ensure prep refrigerator is in good repair and food handler certificates are available at the establishment. No County legal action will result from this inspection. Inspection rights discussed with Shawn E 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.
