Maricopa County, AZ
*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

Violation Description

Violation Comments

Correct By
02
Management Awareness; policy present
Priority Foundation-2-103.11(M), Pf: Person in Charge Duties; Employees Informed to Report Illness. 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/4620/AMC-Toolbox---Employee-Health. No verifiable employee illness policy - operator must create an employee illness policy that workers can acknowledge being trained on that addresses the five major communicable disease symptoms and the five major communicable diseases of concern in a food establishment.
Correct Prior To Reinspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Cleaning method of the milkshake mixing blender arm consist of wiping with a sanitizing cloth - trained manager at time on the correct procedure for cleaning/sanitizing the blender arm. Blender arm must be washed, rinsed, and sanitized at least once every four hours from initial use.
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. Found lettuce, shredded cheese, salsa, and diced tomatoes stored atop and lettuce inside lower storage compartment at 44F to 51F during busy service period - manager adjusted the unit temperature at time. Maintain all cold held potentially hazardous foods at 41F and less.
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. Taco make table reach-in cooler found operating at 44F - manager on duty adjusted the unit temperature at time. Maintain unit temperature set to maintain food temperatures at 41F and less (i.e. set temperature at 36F to 38F).
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap. Spray hose found extending several inches below the flood rim of the 3-part sink - repair. Maintain at least a one inch air gap between the spray hose nozzle and the flood rim of the sink basins.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Re-inspection scheduled for 3/22/2019. Core-2-102.12(A), C: Certified Food Protection Manager. Certified Food Manager certificated expired in 11/2018. At least one full time worker must complete an approved food service management certificate and maintain it on the premises for verification during inspections.


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.