*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties. Establishment currently has second consecutive violation #19, 3-501.16 (A)(1). An audit of employee food handler certificates was completed in the establishment had 5 out of 26 employee Food Handler Certificates.
Correct Prior To Reinspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Establishment was cooling whole cooked turkeys from previous day in the main walk in with internal temperatures of 72*F-84*F. Notified Person In Charge (PIC); PIC verified temperatures and discarded all improper cooling cooked turkey. =====Cooked foods need to be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less.
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 chicken hot holding on top of grill in hot water in two stainless steel pans. Internal temperature of cooked chicken was 121*F; notified and verified by Person In Charge (PIC). PIC discarded improper hot holding cooked chicken. ===== Except during preparation, cooking, cooling, or when time is used as a control all 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 multiple cold holding foods in multiple refrigerators above 41*F for more than 4 hours. Foods include: corn beef 46*F-50*F; spinach 50*F; uncooked sausage 51*F; shredded cheddar cheese 46*F, sausage links 47*F-48*F. Notified Person In Charge (PIC); PIC verified all temperatures listed; PIC had employees discard all out of temperature foods. ====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 one cookline refrigerator with ambient temperature 46.4*F verified with min/max thermometer. Another cookline refrigerator had ambient temperature of 44.7*F. Another cold holding refrigerator at front of establishment had ambient temperature at 44.9*F. Notified Person In Charge (PIC); PIC will put work order for cold holding equipment in the establishment; cold holding equipment need to have ambient temperature of 41*F to maintain foods below temperature danger zone (41*F-135*F).
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. A pattern of non-compliance is developing for Priority violation # [19], [3-5016(A)(1)], 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 Inspection conducted with RS#871 Discussed routine maintenance of food equipment in the establishment Discussed daily temperature checks in the establishment Discussed and reviewed cross contamination prevention procedures in the establishment. Reinspection to be conducted on 7/12/19
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.
