Maricopa County, AZ

The Lola

Permit ID: FD-26286

Permit Type: E & D

6770 N Sunrise Blvd Suite G109 Glendale 85305

*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
D
4

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Observed rack of dishes in front of handwashing sink and margarita glass and equipment part in handwashing sink near dishwasher. Employee moved rack and removed items from handwashing sink when brought to attention. Ensure handwashing sink is always accessible.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness Observed 3-comp sink with less than 100 ppm quat sanitizer. Per PIC, pans were just in the sink. PIC changed out sanitizer water so that the concentration is 200-400 ppm quat. PIC sanitized pans in chlorine dishwasher. Ensure all food contact surfaces are sanitized with 200-400 ppm quat at all times.
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 Observed cheese sauce in left hot holding unit at 123-133 degrees F. Per PIC, item has been in item since morning (more than 5 hours ago). Water in unit was touching bottom inch of container of cheese sauce. PIC added more water in unit and discarded cheese sauce. Ensure proper hot holding temperatures of 135 degrees or less at all times.
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 Observed the following items in walk-in at 47-49 degrees F: Pico de gallo, Sliced watermelon, cooked chicken, quinoa, raw chicken, pepperoni, cooked roast beef, shredded cabbage, cooked capicola,cooked salami, cooked potato, prosciutto, pooled eggs, milk, tcs cheeses, cooked lobster, cheese sauce, crème base, sautéed onion, mixed greens . Per PIC, items have been in unit since yesterday or this morning and walk-in has been around 50 degrees F since at least 11 am (more than 6 hours prior to inspection). PIC discarded all of these items. Items made within the past 2 hours were moved to freezer to rapidly cool. Observed the following items in prep cooler near grill at 45-48 degrees F: cheese, pepperoni, cole slaw, pico de gallo, spring mix. Per PIC, items have been in unit since this morning (over 6 hours prior to inspection). PIC discarded items. Ensure proper cold holding temperatures of 41 degrees or less at all times.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Walk-in at 48 degrees F with various TCS items in it. Ensure it is repaired prior to reinspection.
Correct Prior To Reinspection
37
Contamination prevented during food preparation, storage & display
PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient Observed tequila bottle in ice along with ice scooper at bar. Per bartender, ice is used for customer drinks. Instructed PIC to remove tequila bottle, discard ice, clean ice container, and add new ice for customer drinks. Ensure the same ice used to keep drinks or food cold is not the same ice in consumer drinks or foods.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloth in bucket with solution of water and less than 100 ppm quat. PIC changed out water so that concentration is 200-400 ppm quat.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 4 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Reinspection will occur tomorrow.


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.