Cheba Hut Sub Shop
Permit ID: FD-09936
Permit Type: E & D
1710 W Southern Ave Suite B8 Mesa 85202
*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness-----Observed 100 ppm quat sanitizer in 3-compartment sink actively being used in warewashing area. PIC added sanitizer to 3-compartment sink to raise quat sanitizer to proper levels between 200-400 ppm quat at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.
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 cut lettuce and cut tomato at 49-52'F in walk-in refrigerator. Per PIC, the items were prepared more than 4 hours prior to inspection. The cut lettuce and cut tomato were embargoed at the time of inspection. Also observed cooked chicken, various deli meats, various cheeses, and various TCS sauces at 45-48'F in walk-in refrigerator. The minimum ambient air temperature was measured to be 44.5'F at the time of inspection. PIC provided inspector with log sheet showing that the temperature of foods in the walk-in refrigerator was checked less than 4 hours prior to inspection and all items were at 41'F or below at the time. All items were relocated to freezer, prep tables, and beer walk-in refrigerator to rapidly cool to 41'F at the time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.
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-----Observed walk-in refrigerator with a minimum ambient air temperature of 44.5'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Must repair walk-in refrigerator such that it maintains all TCS foods at 41'F or below prior to re-inspection on 7/3/2018. PIC contacted repair service at the time of inspection. Establishment has sufficient refrigeration to continue operation of establishment until re-inspection.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required-----Observed hose connected at mop sink with hose nozzle stored below flood rim of mop sink without a backflow prevention device. PIC provided air gap of more than 1 inch by disconnecting hose at the time of inspection. Discussed the importance of proper backflow prevention with the PIC. Discussed alternative backflow prevention devices with the PIC.
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. OF NOTE: Discussed proper cooling methods, lighting requirements, and wiping cloth requirements with the PIC.
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.
