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The Stand Burgers and Tacos

Permit ID: FD-29327

Permit Type: E & D

3538 E Indian School Rd Phoenix 85018


*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
5
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash -- Observed employee touch raw hamburger with a gloved hand and then touch ready to eat cheese with the same gloved hand. After touching raw meat, employees must wash hands and change gloves before touching ready to eat foods in order to avoid cross contamination. Employee washed hands and changed gloves and discarded the contaminated food items.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency -- Observed fry slicer stored with significant food debris on cutting surfaces. Food contact surfaces must be cleaned to sight and touch every 4 hours while in use as well as between uses. Person in charge stated the slicer would be disassembled and washed/sanitized.
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 cooked Jalepenos and onions hot holding on the grill between 98*F-110*F. Hot Holding items must be held at or above 135*F. The person in charge moved the items to a hotter portion of the grill. An active Managerial Control visit was offered to the person in charge for this repeat violation.
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 -- Tomatoes and cut lettuce in prep line cooler were between 51*F-55*F. Temperature sensitive foods must be held at or below 41*F. All out of temperature food items were removed from the unit and placed in the walk-in fridge until the unit is able to hold at 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 -- Cold Holding prep line fridge had an ambient temperature of 58*F. After the person in charge changed the settings on the fridge, the ambient temperature lowered to 51.6*F but would not go lower at the time of inspection. All temperature sensitive items had been placed in the fridge approximately an hour before and were moved to the walk-in fridge. Cold Holding units must have an ambient temperature at or below 41*F, and an establishment must have enough cold holding capacity to meet their needs. A reinspection will be conducted for this violation.
Correct Prior To Reinspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices -- Temperature violations were noted during the inspection and no probing thermometer was available. A probing thermometer must be maintained on site in order to ensure food items are held and prepared at the correct temperatures. A reinspection will be conducted for this violation.
Correct Prior To Reinspection
35
Food properly labeled, original container
Core-3-602.11, C: Food Labels -- Observed cups of juice and horchata sitting for customer grab-and-go self service with no labeling. The horchata is made by the establishment. Food items prepared by the establishment for customers to remove from the premises must have a label in English with the product's name, the establishment's name, the establishment's address or phone number, the ingredients, and approximate weight.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap -- Observed PVC pipe drain line sitting inside of the floor-sink near the three compartment sink. Drain lines must have an air gap between the rim of the sink and the end of the line in order to prevent backflow. A reinspection will be conducted for this violation.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 5 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation # 19, 3-501.16(A)(1), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Reinspections will be conducted for Priority and Priority Foundation violations.


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.


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