Thirsty Dog 2 Go
Permit ID: FD-13168
Permit Type: E & D
15 W 5th St Tempe 85281
*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
08
Adequate hand washing facilities supplied & accessible
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.
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.>>>>>Observed no soap or paper towels in employee restroom. PIC stated they would obtain both before a reinspection takes place. Always maintain enough cleaners and hand drying provisions at hand sinks in order to adequately clean and dry hands.
Correct Prior To Reinspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.>>>>>Observed mechanical dishwasher utilizing chlorine sanitizer measuring 0ppm at time of inspection. PIC stated a work order would be placed to maintain dishwasher and placed a "Do Not Use" sign on the dishwasher. PIC stated dishes would be done in the 3 compartment sink until dishwasher was repaired. Always maintain chemical sanitizer concentrations at correct level when using ware washing equipment.
Correct Prior To Reinspection
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.>>>>>Observed hot dogs and TCS sauces holding at 109* Fahrenheit. PIC stated the hot dogs had been placed in crock pots to be reheated approximately 2 hours earlier. PIC moved hot dogs to steamer to rapidly bring up to temperature. RTE food taken from commercially processed, hermetically sealed container, or from food processing plant shall always be heated to 135°F for hot holding.
Corrected 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. 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/4614/AMC-Toolbox---Hot-Holding.>>>>>Observed hot dogs placed in warmer holding at 109* Fahrenheit. PIC moved hot dogs to steamer to bring up to and hold at 135* Fahrenheit. Except during preparation, cooking, cooling, or when time is used as a control all commercially processed TCS food to be maintained at 135°F or higher.
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.>>>>>Observed cream cheese spread held at 55* Fahrenheit and cut tomatoes holding at 49* Fahrenheit. Also observed shell eggs holding at 54* Fahrenheit and guacamole holding at 55* Fahrenheit. PIC voluntarily discarded cream cheese and tomatoes as they had been above 41* Fahrenheit for longer than 4 hours. PIC moved eggs and guacamole to walk in refrigerator to rapidly cool down as they had not been held at 41* Fahrenheit for longer than 4 hours. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or 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.>>>>>Observed prep cooler maintaining a minimum ambient air temperature of 48* Fahrenheit. PIC stated a work order would be placed to maintain the refrigerator before a reinspection takes place. Always maintain enough cold/ hot holding capacities for the amount of food on premise.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 4 Priority, 3 Priority Foundation and 0 Core Violations on this inspection. A pattern of non-compliance is developing for Priority violation # [19] and [20], [3-501.16] which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. A reinspection will take place within 3 business days. Copy of inspection report delivered via email.
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.
