The Colonnade
Permit ID: FD-14868
Permit Type: E & D
19116 N Colonnade Wy Surprise 85374
*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
B
1
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 chlorine sanitizer concentration of main dishwashing machine below 50ppm. Advised person in charge (PIC) that chlorine sanitizer concentration of dishwashing machine shall be between 50-100ppm. PIC stated they will have the dishwasher inspected/repaired and sanitize dishware/utensils in the main kitchen 3-compartment sink until the dishwashing machine is sanitizing properly.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing
Observed cooked shrimp being thawed in prep sink. Cooked shrimp was submerged in water that was 76 degrees F and shrimp measured 72 degrees F. Person in charge (PIC) stated the cooked shrimp had been thawing in the prep sink for approximately 20 minutes. Advised person in charge (PIC) that time/temperature control for safety (TCS) foods, such as cooked shrimp, can only be safely thawed under refrigeration; in a container submerged under running cold water, not more than 70 degrees F; thawing as part of the cooking process, or, thawed in the microwave then immediately cooked. Additionally, when thawing food reaches an internal temperature of 41 degrees F, the food shall be immediately cooked or moved to a refrigeration unit to maintain 41 degrees F. Employee placed the cooked shrimp in an ice bath to rapidly cool.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed quaternary ammonia sanitizer concentration in sanitizer buckets in prep area, less than 200ppm. Advised person in charge (PIC) that quaternary ammonia sanitizer concentration shall be between 200 - 400ppm. PIC emptied and refilled the quaternary ammonia sanitizer buckets then verified proper sanitizer concentration with sanitizer test strips.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation and 2 Core violations on this inspection. Inspection rights verbally reviewed with person in charge, Cesar V. Discussed consumer advisory requirements for menus. Ensure reminder asterisks on menus are clear and legible. Also discussed ensuring date marking labeling is clear and legible. No County legal action will result from this inspection. Emailed inspection report.
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.
