Main Event Entertainment
Permit ID: FD-30078
Permit Type: E & D
8545 S Emerald Dr Tempe 85284
*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash -- Observed cook wash salsa container in 3-compartment sink, then place gloves on to make food. Requested PIC to tell cook to wash hands and grab a new pair of glove prior to making food. Please follow proper hand washing protocols when changing task to prevent cross contamination.
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 --- Observed sliced tomatoes to be at 51*F, item had been there since the day before the inspection. Also observed Chopped lettuce salad mix, mozzarella cheese, precooked chicken, precooked meatballs to be at at temperature of 47*F-51*F inside prep refrigerator. All items were placed there since 9am and were tossed out at the time of the inspection 2pm, see embargo form, please maintain TCS items 41*F or below.
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens --- As per PIC in kitchen area, hamburger patties can be made cook to order depending on consumer preference. Menu contains consumer advisory statement but does not contain disclosure to tie statement to hamburgers. At the time of the inspection PIC stated they would simply neglect request for hamburgers to be served undercooked. Please do not serve undercooked hamburger patties or items unless consumer advisory statement and disclosure is present for item.
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 -- Observed Prep Refrigerator unit in front of pizza oven to contain an internal temperature of 46.7*F. TCS items inside such as lettuce salad mix, meatballs, chicken, mozzarella cheese were embargoed. Please maintain prep unit functional and operational to maintain food 41*F or below.
Correct Prior To Reinspection
37
Contamination prevented during food preparation, storage & display
PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers -- Observed Salad mix and vegetable trays in self service banquet area to contain no sneeze guards. At the time of the inspection the lunch had concluded and items were being tossed out. Requested PIC to place lids on self service items whenever items are in used. Please maintain sneeze guards to prevent contamination by consumers.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will 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.
