Maricopa County, AZ
*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
0
Inspection Comments

Equipment inspection conducted with Site Superintendent Gary F. At the time of this inspection, this project was about 90% complete. ***Craft room is only approved for non-food prep. ***All items in the display case must already be prepackaged. Handling of any open foods is not approved in the front service area. Inspection report was emailed to Gary F. Correct/address the following items prior to final inspection: 1) Provide additional details for the oven. Oven has a steamer option, but no water/drain lines observed. If water line is installed for this unit provide an ASSE 1013 RPZ backflow device upstream of the oven. 2) Provide an ASSE 1022 dual check valve backflow preventer upstream of the water cooler. 3) Ensure hot water reaches all sink fixtures within 45 seconds. Hand sinks must have a hot water temperature of 100-110'F and all other sink fixtures must have a hot water temperature of at least 110'F. 4) Ensure all cold holding equipment is turned on and has an ambient air temperature of 41'F or below. 5) Provide the C of O from the city. Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 526-0917 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. Please contact the Department at 602-506-6824 to schedule the next inspection. At this time allow 7-15 business days to schedule. No county legal action will result from the 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.
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