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
09
Food obtained from approved source
PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source. There was various Ziploc bags full of cooked shrimp inside of the walk-in refrigerator. When requested, the operator was unable to present an invoice, a receipt, or original packaging for the shrimp. Per operator, the shrimp in question was obtained from a vendor who arrived at the establishment, presented the shrimp to the operator, and distributed to the operator. The shrimp in question was embargoed. All food must come from an approved source.
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. The following items were incorrectly cold holding inside the reach-in refrigerator adjacent to the kitchen area: pre-cooked fries @ 49F, cut cabbage @ 44F-47F, and cooked corn @ 48F. The operator voluntarily discarded the aforementioned food items. When cold holding TCS foods, the internal temperature must be maintained at 41F or below.
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. The reach-in refrigerator adjacent to the kitchen area contained various TCS foods that were measured to be at temperatures above 41F. The ambient temperature of the reach-in refrigerator was taken to be at approximately 45F. Per operator, the refrigerator in question shall be decommissioned and only non-TCS items will be stored in said refrigerator. All refrigeration equipment shall achieve and maintain an ambient temperature of 41F or below at all times.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage The handle of a large scoop stored within ice for consumption inside of black/red cooler that is between the two ice cream display cases was making direct contact with the ice. The owner immediately isolated said scoop into a clean container that was packed in alongside the ice for consumption. If in-use utensils are to be stored within bulk food, the non-food contact portion of said utensils cannot make direct contact with the food.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 2 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Proper dishwashing procedure was discussed with the operator. No County legal action will result from this inspection. Inspection Report mailed to the operator.


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.