Maricopa County, AZ

The Grotto Cafe

Permit ID: FD-21001

Permit Type: E & D

6501 E Cave Creek Rd Suite 8-10 Cave Creek 85331

*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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
Violation
ID

Violation Description

Violation Comments

Correct By
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ..........In walk in cooler, plastic wrapped raw chicken in uncovered containers stored nested in containers containing raw beef. Employee moved raw chicken containers to bottom shelf to prevent cross contamination. Discussed the importance of proper storage of raw proteins and ready to eat foods. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented.
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. ............On cook line, cooked onions with an internal temperature of 78*F. Per employee, onions were cooked <3 hours. Due to quality, employee discarded cooked onions. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.
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. Provided Maricopa County handouts for food borne diseases/symptoms and cleaning d/v accidents. Reviewed with employees: cold brew coffee prepared under refrigeration, air dry vs. hand drying of dishware, handwashing when warewashing, replacement of cutting boards. Person in charge consented to inspection and reviewed inspections rights with person in charge: Cory R. Routine inspection report was emailed to person in charge at establishment. Inspection report confirmed received. Upon inspection, a remodel has taken place (warewashing area moved) which requires an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees within 5 business days. Due to the above comment noted on this inspection report, County legal action may result from this inspection.


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.
Quick Search