*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. 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/4573/AMC-Toolbox---Handwashing.
The manager touched the trash and the and handled clean utensils with out first washing his hands. The manager was instructed to wash his hands which he washed his hands and donned gloves.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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/4573/AMC-Toolbox---Handwashing.
The handwashing sink by the mechanical dish machine was found contaminated with food and blocked by a freezer. The freezer was moved to allow access to the sink.
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing.
There were no paper towels for the handwash by the dish washer. Paper towels were supplied by the manager.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-206.11, P: Restricted Use Pesticides, Criteria:
A can of Raid was found stored in the kitchen. the manager discarded the can.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation: Dry cloths contaminated with food are being used to wipe down food contact surfaces.
Correct Prior To Next Routine Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage: Scoops were found stored in a container of water at room temperature. Water must be at a minimum temperature of 135 °F if used to store in-use utensils.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils:
The following violations require correction prior to the next Routine Inspection:
There is a large accumulation of grease and grime on the exterior surfaces of the oven, stove, and fryers,
The shelving surfaces above 3-compartment sink and above grill have a buildup of food.
The wall and floor junctures throughout the kitchen are coated with a mixture of old food, dirt, and grease.
Containers and trays holding clean utensils are dirty and require cleaning.
Containers holding spices are coated with oil and very dirty.
Please increase the cleaning frequency.
Correct Prior To Next Routine Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-303.11, C: Intensity-Lighting: Intensity-Lighting: Four of five light fixtures in the kitchen are inoperable.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 2 Priority, 2 Priority Foundation and 4 Core violations on this inspection. No County legal action will result from this inspection. Note: Inspection Report Emailed / Provided Manager with a copy of "72-hour hold" handout. RS# 1365 Present
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.
