Maricopa County, AZ

Brix Wines

Permit ID: FD-31786

Permit Type: E & D

37636 N Tom Darlington Dr Carefree 85377

*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
Not Participating
0
Violation
ID

Violation Description

Violation Comments

Correct By
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises .......In back room, boxes of packaged food stored directly on ground. Instructed employee to store all food product at least 6 inches off of ground to prevent contamination. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces .........In back prep area, counter, two handwashing sinks with accumulation of food debris and residues. Maintain clean. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions ..........In back room and behind bar, floors with residues. Maintain clean. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter ................In back room, empty boxes stored, making 3-compartment sink unusable. Remove unnecessary boxes to allow use of 3-compartment sink. The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation and 5 Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager....The person in charge (PIC) is not a certified food protection manager. Due to open TCS (time/ temperature control for food safety) foods, a food manager certification is needed. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM (3rd Consecutive Violation) Routine inspection report was emailed to person in charge at establishment. Inspection report received by operator. 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.
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