*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
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Observed container of raw chicken stored above container of raw shrimp in walk-in refrigerator. The shrimp was moved the shelf above the chicken. Since raw chicken has a higher minimum cooking temperature than raw shrimp, the chicken must be placed on the lower shelf to prevent cross contamination.
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.
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Most of the food in the prep refrigerator located along cook line (across pizza oven) was observed at temperatures from 43-50 degrees (most of the food products were above 47 degrees). This included diced tomatoes, raw meats, deli meats, cooked vegetables, and various other TCS/perishable products. The ambient air temperature on the bottom section was about 42.5 degrees however the refrigerator was overly crowded with items/food that it was likely that the air flow was being hindered significantly. Most of the food products had been in there 1-3 hours. Requested that a significant portion of these products get moved to the walk-in and then further evaluate refrigerator to see if temperature of the food products decrease due to increased air flow. Have refrigerator serviced if temperature does not go below 41 degrees.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.
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Observed various deli meats (cooked ham, pastrami, etc...) in the walk-in refrigerator and prep refrigerators with a prep date of 2/7 (total of 9 days). These items were embargoed since they were kept past the maximum allowable 7 day period. Any deli meats must be date marked once they leave their original packaging and kept no longer than 7 days (prep date counts as day 1).
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Notes -Please disconnect spray nozzle from hose (in the outside area behind the restaurant) after each use. The faucet does have back flow protection on it (hose bibb vacuum breakers), however these can fail if subjected to long term continuous pressure which can be caused by spray nozzles. Back flow protection prevents cross contamination of wastewater and potable water. -All spray bottles containing chemicals should be clearly labeled. -Clearly date mark all food products that require date marks including any cooked meats/vegetables/soups, cut lettuce/spinach/cabbage, cut tomatoes, deli meats not in original packaging, etc... -Thermometers used during inspection were calibrated in ice water with person in charge (accurate to within 1 degree). -Report delivered via email. 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.
