Mr. Haney's Castaways
Permit ID: FD-28890
Permit Type: E & D
5110 E McDowell Rd Phoenix 85008
*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge
Observed certified food protection manager certificate expired in January. Multiple priority violations were observed and no proof of a certified food protection manager was available. A certified food protection manager shall be obtained within 90 days or prior to the next routine inspection.
Correct Prior To Next Routine Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash
Observed employee touch their hat and glasses prior to grabbing mozzarella sticks with bare hands prior to cooking mozzarella sticks. Employee was asked to wash hands prior to handling food and after touching their person. Hand shall be washed after actions that contaminate hands and prior to touching food to prevent contamination of food.
Corrected At Time Of Inspection
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
Observed employee chop lettuce for a salad with bare hands. The employee was asked to wash hands and wear gloves. No bare hand contact shall occur with a ready to eat food.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Observed employee throw ice from customers drinks into the handwashing sink. Discussed proper procedures with employees. Handwashing sink shall be utilized only for handwashing.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking
Observed Alfredo sauce prepared 2/5 with a date mark of 2/1. Per chef, a lid with an old date mark was placed on Alfredo sauce. Per staff date marks are utilized and the discard date is written on all items. Sausage from Monday was observed with date mark of 2/5 and pepperoni prepared today was observed with a date mark of 2/12. Staff that are preparing food on different dates have not been consistent and are either placing the preparation date or the discard date on the items and not both. In addition, Lids for items with old date marks are being utilized on new products. Staff was asked to date mark items correctly and consistently at the time of the inspection. All items shall be date marked with consistent and accurate date marks that follow the 7 day (1+6 days after preparation) date marking rule.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 2 Priority, 3 Priority Foundation and 0 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. Fourth consecutive priority foundation violation was observed for date marking.
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.
