*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
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. Employee observed touching ready-to-eat ice with gloves after preparing food for service without washing hand or changing gloves. PIC had employee wash hand and change gloves. Employees must wash hand and change gloves when changing jobs before touching RTE foods.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Hands sinks blocked with dishes and carts to prevent proper handwashing. Employee observed using the hand sink as a dump sink. Hand wash sinks must be maintained as unblocked and not used for any other purpose than hand washing.
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 soap available at hand sink. Soap provided by PIC . Ensure soap is available at all times at hand sink.
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towels available at hand sink. Paper towels provided by PIC . Ensure Paper towels are available at all times at hand sink.
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
Cooked fish, cut tomatoes, and octopus measured 51-55*F. Refrigerator is not cooling properly. PIC had ice put on all TCS foods to provide sufficient cooling. PIC says that a replacement will arrive by the end of the week. Cold held food must be maintained at 41*F or below.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. No date marking present on cooked beans and salsa held longer than 24 hrs. Foods cold held longer than 24 hours must be date marked from 1 week including the day that it was made.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals
Chlorine sanitizer in rags and in the buckets measure greater than 200ppm. Chlorine concentration must measure between 50 - 100 ppm for adequate sanitation. Chlorine sanitizer must measure no more than 100ppm to prevent toxic contamination. Employee removed sanitizer and added more water until solution measured between 50 - 100 ppm.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Salsa in 5 gallon bucket measured 172*F in ice bath. PIC will allow salsa to cool to 135*F before putting it into an ice bath to ensure proper cooling.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices
No working food temp measuring device was present at facility at time of inspection. Provide functioning thermometer prior to next inspection.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.12, C: Cutting Surfaces
Cutting boards in facility are scratched or scored cutting surfaces are prevalent, which are not in good repair or easily cleanable. Please repair or replace.
Correct Prior To Next Routine Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-202.12, C: Heating, Ventilation, Air Conditioning System Vents
Vents in walk in cooler are soiled with dust and black build up. PIC will clean vents at earliest convenience.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 6 Priority Foundation and 2 Core violations on this inspection. 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.
