Phil's Filling Station Grill
Permit ID: FD-16317
Permit Type: E & D
16852 E Parkview Ave Fountain Hills 85268
*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
Not Participating
2
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. >>> At steam table, observed TCS (time/temperature controlled for safety) foods such as marinara, meat tomato sauce, cooked beans, beef & vegetable soup and French onion soup with internal temperatures of 121-134*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Per Person in Charge (PIC), TCS foods were placed in steam table less than two hours prior. PIC had TCS foods reheated on stove to 165*F before placing back in steam table. Discussed proper hot holding with PIC. 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.
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. In glass door, upright reach-in refrigerator, observed various TCS (time/temperature controlled for safety) foods such as cooked pasta, cooked chicken wings, pesto sauce, cooked potatoes and bruschetta mix with internal temperatures 44*-50*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Per Person in Charge (PIC), TCS foods were placed in reach-in less than 2 hours prior. PIC had all TCS foods moved to walk-in to rapidly cool to 41*F or below. Ambient temperature of reach-in 44*F when measured with inspector min/max thermometer and 42*-47*F per reach-in ambient digital thermometers. Instructed PIC to discontinue use of reach-in until temperature of 41*F or below is maintained. Discussed importance of proper cold holding with PIC. 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.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 0 Core Violations on this inspection. Discussed cutting boards with Person in Charge. No County legal action will result from this inspection. Inspection Report emailed and confirmed received.
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.
