*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. Audit of employee food handler certificates in the establishment was conducted due to repeat violation #20; 3-501.16(A)(2) and (B); Improper cold holding in the establishment. Audit resulted in 2 out of 33 employee food handler certificates.
Correct Prior To Reinspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee hand washing for 5 seconds. Employee proceeded to put on gloves and handle food equipment. Discussed with employee that handwashing needs to be 15 seconds or more. Employee rewashed hands for total of 20 seconds. Notified Person In Charge.====Employee not washing hands for 20 seconds
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee with gloves handling raw eggs in shell. Employee cracked raw eggs onto pan. Employee discarded gloves. Employee put on new gloves. Employee began plating another meal. Stopped employee. Discussed with employee the steps to keep clean hands and limit contamination in the establishment. Employee discarded gloves and washed hands properly. Put on new gloves and continued working in the grill station. PIC was present; reviewed with PIC proper handling of raw products and proper hand washing after handling raw products to clean products. ====This violation refers to employee hands washed when necessary. Immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. Employee not washing hands between working with raw food and RTE food.
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 in hot holding station with Person In Charge (PIC) sausage gravy with internal temperature of 110*-114*F. PIC verified and confirmed temperatures stated previously. PIC had employee discard out of temperature hot holding food. =====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 in various sandwich line refrigerators the two closest units to managers office cold holding food items with internal temperatures 46*F-60*F. Food items included: hash browns 50*F-60*F; cooked shredded carnitas at 50*F; shredded Mexican cheese at 50*F-60*F. Notified Person In Charge (PIC); PIC confirmed and verified all temperatures listed previously. PIC discarded all cold holding foods listed above. =====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
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 # [ 20], [3-501.16(A)(2) and (B)], 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. Print out copy of Inspection Report was provided to the establishment. Reviewed and discussed ice machine maintenance and dish machine; and cold holding equipment maintenance. Re-inspection to be conducted on August 5th.
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.
