*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
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. .......On cook line, employee handled ready to eat parsley for ready to eat garlic bread without gloves. Instructed employee to discard garlic bread, wash hands, and don gloves when working with ready to eat foods. Discussed the importance of proper handwashing and glove usage with employees.
(B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ........On flat top stove, marinara with meatballs with an internal temperature of 111*F. Per employee, heat was turned off stove <4 hours. Employee turned flat top stove on to re-heat marinara with meatballs to 165*F and maintain at proper hot holding temperature.
Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.
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. 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. ........In bottom portion of large prep table cooler, spaghetti with an internal temperature of 68*F. Per employee, spaghetti was removed from cold holding for about 30 minutes for service. Spaghetti was uncovered to rapidly cool back down to the proper cold holding temperature.
Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking........In walk in cooler, lasagna, open package of meatballs and in bottom portion of large prep table cooler, containers of cooked pasta without proper date marks. Per employee, lasagna was made made 4 days ago, meatballs were opened 3 days ago, and pasta was cooked 3 days ago. Instructed employee to properly date mark lasagna, meatballs, and cooked pasta. Discussed the importance of proper date marking of TCS foods if held in establishment >24 hours.
(A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in ¶¶ (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager .......Establishment has certified food protection manager, but no copy stored at establishment. Maintain copy of food manager certification at food establishment at all times. Routine inspection report was emailed to and Inspection Review Notice was handed to person in charge at establishment. 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.