Sofrita
Permit ID: FD-17724
Permit Type: E & D
16848 Avenue Of The Fountains 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
B
0
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. >>> Observed 3 sponges and a bottle of liquid soap stored in basin of only kitchen handwashing sink. Handwashing sinks shall be maintained accessible at all times. Discussed with Person in Charge (PIC) importance of maintaining accessibility of handwashing sinks. PIC removed items from basin of handwashing sink. 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.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. >>> On speed rack near back door, observed cooked pork cooling in two metal pans covered in foil with internal temperatures 111*-130*F. Per employee, pork was cooked and placed on speed rack approximately 1.5 hours prior. TCS (time/temperature controlled for safety) foods shall be cooled in the proper time frame using acceptable methods such as: placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, other effective methods. Discussed with Person in Charge (PIC) importance of proper cooling methods. Employees placed pork onto sheet pans and placed in walk-in to facilitate proper 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.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable >>> Observed 4 discolored and worn rubber spatulas hanging on rack above 3-compartment sink. Materials that are used in the construction of utensils and food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Discussed with Person in Charge (PIC) importance of maintaining utensils smooth and easily cleanable. Please repair or replace utensils as needed.
Correct Prior To Next Routine Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-303.11, C: Intensity-Lighting >>> Observed dim lighting in establishment restroom. Lighting of at least 215 lux (20 foot candles) at a distance of 75 cm (30 inches) above the floor shall be in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Person in Charge (PIC) unable to adjust lighting intensity of restroom. Please repair/adjust lighting to ensure proper cleaning and maintenance of restroom.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 0 Priority, 2 Priority Foundation and 2 Core violations on this inspection. Discussed temperature logs and date marking parameters with Person in Charge. Establishment currently has an open remodel permit RM-09490 for pending approval of installed walk-in refrigerator. Please continue to work with Plan Review for remodel. Inspection conducted with R.S. 1131. 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.
