*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
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding: Cut lettuce, cut cabbage, cut tomatoes, raw chorizo, chicken, mayo sauces, cheese, & spinach in drawer prep cooler across from stove had internal temperatures ranging between 48-56 Deg. F, had been in cooler for less than 3-hours, and moved to walk-in cooler for rapid cooling to 41 Deg. F. Cooler had an ambient air temperature of 55.7 Deg. F, per min/max thermometer. Foods will be placed on ice and Time Control until cooler is repaired/replaced (reference violation #31). Ensure foods are held below 41 Deg. F. 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. Third consecutive violation.
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: Drawer prep cooler across from stove had an ambient air temperature of 55.7 Deg. F, per min/max thermometer. Foods in cooler moved to walk-in cooler for rapid cooling (reference violation #20). Ensure cooler is repaired/replaced to hold foods below 41 Deg. F prior to re-inspection. 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. Third consecutive violation.
Correct Prior To Reinspection
52
Garbage & refuse properly disposed; facilities maintained
Core-5-501.115, C: Maintaining Refuse Areas and Enclosures: Observed grease and oil on top of and on the ground next to the grease recycling dumpster. Ensure grease is properly absorbed and removed and area is cleaned and maintained. Fourth consecutive violation.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 1 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Emailed inspection report. Owner & employees were signed up for English AMC class scheduled on 08/20/19 at 1:45PM for third consecutive cold holding violation #20. Due to the violations 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.
