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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
B
1
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. .........No handwashing soap at bar handwashing sink. Handwashing soap was provided at time of inspection.
Maintain all handwashing sinks stocked with both handwashing soap and hand drying towels at all times.
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. 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. ...........On cook line, in top and bottom of middle prep table cooler, TCS foods (salsas, sour cream, coleslaw, deli meat) with internal temperatures of 48*F-51*F. Per employee, TCS foods were in prep table cooler <4 hours. Employee moved TCS foods (salsas, sour cream, coleslaw, deli meat) to walk in cooler to rapidly cool back down to the proper cold holding temperature.
Ambient temperature of middle prep table cooler was 47*F and 57*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods until able to maintain proper temperatures throughout the day, especially during busier times of day.
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
46
Warewashing facilities: installed, maintained, & used; test strips
Core-4-501.18, C: Warewashing Equipment, Clean Solutions ...........At 3-compartment sink, in use sanitizer solution with food debris in solution. Solution was drained, sink was cleaned, and new solution was filled. Discussed more frequent changing of cleaning solutions to ensure proper warewashing.
The wash, rinse, and SANITIZE solutions shall be maintained clean.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a B Grade and had 1 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Provided Maricopa County handouts for food borne diseases/symptoms and cleaning d/v accidents. Reviewed with manager: cutting boards, general cleaning. Person in charge consented to inspection and reviewed inspections rights with person in charge: Donna L. Routine inspection report was emailed 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.
