*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. ---Observed raw bacon and raw sausage stored on a speed rack above cooked chicken, and chocolate bars. PIC moved the raw foods to the bottom of the speed rack, and the RTE foods to the top. Discussed with PIC that all raw animal products must be stored below any RTE foods to prevent possible contamination. ***Repeat violation
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 cooked bacon in a pan on top of the stove with an internal temperature of 117'F. Per cook the bacon was cooked an hour ago, and will be recooked on the stove for orders. Cook reheated the bacon on the stove to 165'F. Discussed with cook and PIC that the bacon needs to maintain a temperature of 135'F. All TCS foods intended to be hot held must have a temperature of 135'F or above.
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 single service cream cheese in a container sitting above ice at the breakfast buffet. The internal temperature of the cream cheese was 62'F. The packaging on the cream cheese states that it needs to be refrigerated. Per PIC, the cream cheese has been out since 6 am. PIC moved all the cream cheese to the walk-in to rapidly cool. Discussed with PIC to make sure that the cream cheese and any other TCS foods are kept submerged in the ice. All TCS foods must maintain a temperature of 41'F or colder.
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. ---Observed the following items past their 7 day mark: marinara sauce (made in house) 5/9, Queso (made in house) 5/7, and cheese spread (containing canned peppers and cream cheese) 5/9. All items were discarded at the time of inspection by the PIC. All TCS foods must be discarded within 7 days. ***3rd Repeat violation
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. ---Observed the breakfast buffet containing: bacon, sausage and eggs. Per PIC, time as a control is being used for these items. Discussed with PIC that they need to have a written policy for the items that are only being used for 4 hours. The time as a control policy was emailed to the PIC. Please create a policy for time as a control prior to re-inspection on 5/22.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Re-inspection scheduled for 5/22 A pattern of non-compliance for foodborne illness risk factor violation # [13], [3-302.11 (A1-2)] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. A pattern of non-compliance for Priority violation # [21], [3-501.18] has been noted during this inspection. This is the 3rd consecutive violation for #21. On 2/14/19 an LTI was offered to the PIC. The PIC was signed up for the AMC class on 5/28 from 1:45 pm - 4 pm at the Eastern office 106 E. Baseline Rd., Mesa AZ 85210. Due to the violations noted on this inspection report, County legal action may 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.
