Freddy's Frozen Custard & Steakburgers
Permit ID: FD-11202
Permit Type: E & D
4929 W Bell Rd Phoenix
*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. Staff member handling dirty containers and equipment at 3 compartment sink to place in warewashing machine then taking clean dishes and equipment out of warewashing machine. Discussed when to wash parameters with staff. Instructed staff to wash hands immediately after handling dirty equipment. Staff washed hands and equipment was placed in warewashing machine for additional cleaning at time of inspection.
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. Staff member washing hands over band-aid for cut on finger. Discussed cleaning procedure for bandaged fingers with staff and manager. Staff removed band-aid, washed hands and re-applied new band-aid and gloves at time of inspection.
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food debris build-up on metal slicer and blade attachment to hand chopper on shelves stored as clean. Discussed proper cleaning with manager. Equipment was placed at 3 compartment sink for proper cleaning at time of inspection.
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Cheese sauce in hot holding unit measured at 128-130 Deg. F. Per manager, cheese placed in unit 3 1/2 hours prior to inspection. Discussed hot holding parameters with manager. Per manager, there have been several issues with hot holding unit. Discussed option to provide new unit. Manager will use time as a control and discard cheese at 30 mins. at time of inspection.
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. Container of grilled onions and container of shredded cheese in reach-in cold holding units measured at 49-52 Deg. F. Per managers, food in unit 3 1/2 hours prior to inspection. Per manager, onions were from one day prior to inspection and not in the process of cooling. All other TCS foods in units measured at 41 Deg. F or less. Per manager, only thermometer inside units are checking and recorded during line check. Instructed manager to take internal food temperatures with calibrated stem thermometer. Stem thermometer was calibrated at time of inspection. Discussed cold holding parameters with manager (41 Deg. F. or less). Manager will use time as a control and discard at 30 mins. at time of inspection. 2nd consecutive repeat violation.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Slimy material build-up on plastic section of ice dispenser at soda machine and in floor drain under soda machine. Dried liquid debris build-up on floor under boxes of soda. Clean more frequently and maintain. 2nd consecutive repeat violation.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed. Tile coved base missing at entrance and along perimeter inside walk-in cooler and cracked floor tiles with missing pieces in walk-in cooler and by warewashing machine and 3 compartment sink. FRP detached from wall behind reach-in freezer and pieces of tile coved base missing in same area. Per manager, tiles will be repaired within 2 weeks of inspection. Discussed 9th consecutive repeat violation with manager.
Correct Prior To Next Routine Inspection
Inspection Comments
This inspection was done as an inspection upon request. This establishment received a D Grade and had 4 Priority, 1 Priority Foundation and 2 Core violations on this inspection. A pattern of non-compliance is developing for PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the manager. The manager accepted an ACMP inspection and will schedule with inspector. Failure to correct repeat violations may result in legal action.
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.
