*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. 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 cut cabbage and lettuce, sliced tomatoes, and various sliced deli meats in the cold well with an internal temperature of 47-50F, probe thermometer, verified by person in charge (PIC). Also observed hashbrowns, prepped salads, whipped cream, and containers of milk with internal temperatures of 48-50F, cold holding in the front counter reach-in. According to PIC, the reach-in and cold well were stocked 3 hours prior to inspection. PIC placed the TCS foods into the walk-in to rapidly cool. Both units were not maintaining 41F or less during the inspection. PIC contacted repair company and will not use the refrigerators for TCS foods until 41F or less is maintained.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources. ====> Observed a container of cooked, breaded onions stored on the make-line with a label indicating a 10 pm discard time (10 hours later). According to PIC, time as a control is used for the cooked onions and it should be labeled for 4 hours. PIC discarded the onions, see embargo form. Discussed the requirements for time as a control such as a policy and to be marked and discarded at the correct time. PIC will retrain employees on the policy and procedure for using time as a control.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage ====> Observed an open box of packaged mints and cardboard sandwich containers stored on the shelf below floor cleaner, detergent, and next to chlorine. The open box of mints and sandwich containers were moved to a different shelf, away from the chemicals. Discussed proper storage of food and food contact containers, which should be above and separated from chemicals, to prevent contamination.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Food Manager Certification not available during the inspection. Please locate the certificate prior to the next inspection. Calibrated thermometer. No County legal action will result from this inspection. The inspection report was emailed and printed at 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.
