Maricopa County, AZ
*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

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure - Observed employee handle raw beef and then wash hands for only 5 seconds. PIC will make sure employees wash hands with lathered soap for at least 20 seconds.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination - In walk-in refrigerator boxes of raw shelled eggs were being stored over cooked beef and vegetables. PIC moved eggs to bottom shelf to prevent cross contamination.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling - In walk-in refrigerator a covered container of cooked pork was at 53*F, a container of shredded beef was at 51*F, and a covered deeper than 6 inch container of pico was at 46*F. PIC said all items were cooked and prepared the night before, more than 6 hours previous. PIC was educated on cooling TCS foods from 135* to 70 in the first two hours and from 70*F to 41*F in the next four. Items were discarded.
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 - REPEAT VIOLATION Salsas and cooked vegetables in small cold holding unit in seating area were holding between 48-56*F. Items were placed in unit less than two hours previous and were moved back into the walk-in where they began to reach 41*F. Unit appears to be not working and manager will have service called for unit.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Chlorine sanitizer in sanitizer bucket in prep sink was well above 100 ppm. PIC re-made solution to be 50-100 ppm and will maintain.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods - REPEAT VIOLATION In walk-in refrigerator pico de gallo was at 46*F and was in a large, covered, deeper than 6 inch, pan. Item had been in unit since the night before and was discarded. Cooked pork was at 53*F in a covered metal container in walk-in. Item was made the night before and was discarded. Educated PIC about using shallow containers, shallower than 4 inches, and keeping cooling foods uncovered until they reach 41*F.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence - Living roaches observed under food prep sink. PIC provided regular pest control receipts and will have pest control treat again.
Correct Prior To Reinspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability - No hot water at establishment. Water is coming out at 80*F. PIC said water heater may not be working and will correct within 24 hours.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law - Floor drain inside walk-in is clogged and will not drain. All other drains in establishment are working properly. PIC has called a plumber to come and repair the drain.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 7 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Conducted with RS 1119 A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], 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.


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.