Roadrunner Restaurant & Saloon
Permit ID: FD-27879
Permit Type: E & D
47801 N Black Canyon Hwy New River 85087
*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
1
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.
Observed baked beans in small sandwich prep cooler across from grill at 48*F, Sliced tomatoes at 44*F and shredded lettuce at 45*F. Cold hold if food to be held at 41*F or lower. Baked beans were embargoed and discarded. Lettuce and tomatoes were returned to walk in cooler to rapidly cool to 41*F. Advised manager to have staff check temperatures periodically during shift to ensure temperatures of food remain at or below 41*F.
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. 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.
Small sandwich prep cooler across from grill with an ambient temperature of 48*F. Manager attempted to turn down unit. Only half of unit had bins across top of sandwich prep cooler and top was open. Cook suggested placing baking sheets over top to see if less cold air is lost. Manager also called repair company to check unit.
Reinspection to check hold unit will be completed on or before Aug 3, 2021.
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.
Observed staff over fill containers of diced chicken (60*F) that was being cooled and recently sliced deli meats (Ham 57*F and Turkey 58*F) into sandwich prep cooler across from fryers. Foods must be cooled foods from a cooked temperature must be cooled from 135*F to 70*F within 2 hours and from 70*F to 41*F in an additional 4 hours, not to exceed 6 hours. Items sliced such as deli meats must be cooled back to 41*F within two hours of slicing. Chicken, ham and turkey were placed in walk in freezer to rapidly cool.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Adrianne H. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with 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.
