*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
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. -- Observed an employee rolling and lifting burritos with their bare hands in direct contact with the tortilla. Food service employees may not touch ready to eat food items with their bare hands. The employee was asked to discard the burritos; the burritos were embargoed.
Corrected At Time Of Inspection
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. -- Observed two packages of raw sausage stored directly on top of two packages of tortillas in the walk-in fridge. These items were stored on a shelf directly above an open container of lemons. All raw animal products must be stored beneath ready to eat foods to prevent cross contamination. The PIC moved the sausage to the bottom shelf.
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. 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. -- A metal pan was overfilled with raw shelled eggs in the top of a prep-line refrigerator. Eggs in the pan were between 67*F-70*F. The PIC stated that the eggs had been moved from the walk-in fridge approximately 1.5 hours prior. All cold holding foods must be held at or below 41*F to ensure food safety. The eggs were returned to the walk-in to return to 41*F. Discussed overfilling pans in the prep line fridge. Discussed storing dry items (such as eggs) in the lower portion of the refrigerator.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. -- The establishment was cooling a large shallow pan of shredded beef underneath the flow of a regular fan. The beef had an internal temperature of 80*F and had been cooling for over 1 hour. Cooling foods must be cooled in a refrigeration unit and may not be left out at ambient temperatures once the cooling process has started (when the product reaches 135*F). Discussed posted cooling handout and discussed cooling requirements. The beef was moved to the walk-in fridge to cool appropriately.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law -- The Atmospheric vacuum breaker (AVB) on the mop sink leaks when the water is turned on. A leaking AVB indicates that the unit is broken/nonfunctional. All plumbing must be maintained in good repair, according to law. Repair or replace the AVB prior to reinspection on 9/23.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. This inspection report was printed and provided to the PIC at the time of 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.
