Maricopa County, AZ

Venues Cafe

Permit ID: FD-10695

Permit Type: E & D

34 Easy St Carefree 85377

*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
B
1

Violation Description

Violation Comments

Correct By
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. ..........In walk in cooler, assorted TCS foods (raw proteins, cheeses, dairy, cooked proteins, salsas, cooked sauces) with internal temperatures of 43*F-46*F. Per employee, internal temperatures of TCS foods were not taken today. All TCS foods were in walk in cooler overnight. Assorted TCS foods (raw proteins, cheeses, dairy, cooked proteins, salsas, cooked sauces) were discarded. See embargo form. Discontinue use of walk in cooler for storing of TCS foods until able to maintain proper cold holding temperatures at all time, especially during busy times of day. Repair company was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less 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. 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. ........Walk in cooler with an ambient temperature of 45.5*F and 42*F, taken with inspector min/max thermometers. All TCS (time/ temperature control for food safety) foods were discarded at time of inspection. Repair company was called. Discontinue use of walk in cooler until repaired and able to maintain all TCS foods at proper cold holding temperatures at all times. A re-inspection will be conducted within 10 days. Recommended ambient temperature of walk in cooler to hold cold holding temperature of <41*F or less at all times.
Correct Prior To Reinspection
Inspection Comments

This establishment received a B Grade and had 1 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Discussion points with person in charge: handwashing, current illness policy, all handwashing sinks stocked with both hand drying towels/ handwashing soap, restrooms stocked with supplies, proper sanitizer for warewashing, and cleanliness of facility. Person in charge consented to inspection and reviewed inspections rights with person in charge: Catherine M. Routine inspection report was emailed to and Inspection Review Notice was handed to person in charge at establishment. Inspection report confirmed received. 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.