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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
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. Staff handling whole ready-to-eat tomatoes with barehands and taking to cutting board to start slicing to use as ready-to-eat food. Discussed no barehand contact parameters and proper washing of produce. Owner had staff re-wash tomatoes and then wash hands and apply gloves prior to slicing tomatoes at time of inspection
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. Two dump buckets placed in both hand washing sink at bar. Instructed owner that handwashing sinks should only be used for hand washing and should be easily accessible. Owner will label one hand washing sink as dump sink and properly maintain and label one hand washing sink for only hand washing at bar at time of inspection. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. No soap at one hand washing sink at bar and no soap at hand washing sink next to 3 compartment sink in back of kitchen. Discussed hand washing sink requirements with owner (soap, paper towels, hot & cold water). Owner provided soap at time of inspection. Priority Foundation-6-301.12, Pf: Hand Drying Provision. No paper towels at both hand washing sinks in bar and at hand washing sink by 3 compartment sink in back of kitchen. Owner provided paper towels at time of inspection.
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Large slicer disassembled and stored as clean with attachments had food debris build-up on the surface. Several utensils in drawer in kitchen had food debris on the surface and in drawer. Discussed clean to sight and touch parameters. Owner will have staff clean equipment at time of inspection.
Corrected At Time Of Inspection
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. Small chopper is missing pieces to black attachment and large pieces of blade are detached from one side and hanging from the base. Wing nuts to disassemble chopper have been replaced with non-removal screws. Large salad spinner is missing pieces and has large cracks on the surface. Several spatulas are missing pieces and heavily worn with burn surfaces. Instructed owner to discard chopper and maintain all equipment in good condition and smooth and easily cleanable. Owner removed chopper and salad spinner and will have staff remove other equipment at time of inspection.
Corrected At Time Of Inspection
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Fuzzy material growth, food debris build-up and dust build-up on shelving and cooling system inside walk-in cooler. Slimy material build-up in soda nozzle and ice tea nozzle at bar. Rubber gaskets to reach-in cold holding units have food debris build-up on surface. Black material build-up on caulking along FRP wall at warewashing area. Food splashes on wall by warewashing area. Heavy syrup build-up on floor under soda tower. Clean these areas more frequently and maintain.
Correct Prior To Next Routine Inspection
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. Missing coved base throughout establishment. Corroded corner wall by warewashing area and behind soda tower where coved base missing. Heavily worn flooring and exposed aggregate on floor under ice bin and in front of warewashing machine in bar. Water and food debris accumulation in aggregate area. Porous wood pieces under ice bins and at hand washing sink holding up pipes to floor drain. Paint with waterproof paint or replace. Instructed owner to maintain all areas smooth and easily cleanable.
Correct Prior To Next Routine Inspection
Adequate ventilation & lighting; designated areas used
Core-6-303.11, C: Intensity-Lighting. Light bulbs out and not working in ceiling light above 3 compartment sink and where large slicer stored on prep table. Replace light bulbs and maintain adequate lighting.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a D Grade and had 1 Priority, 5 Priority Foundation and 4 Core violations on this inspection. Discussed consumer advisory on menu and removing asterisks on chicken items as they are not to be undercooked. Discussed smooth and easily cleanable parameters with owner (counters, floor,walls and ceilings). Upon inspection, informed that owner was new but per owner, establishment has same LLC. Instructed owner that should there be a change in ownership, Maricopa County permits are not transferrable and a new permit will need to be obtained. Core-2-102.12(A), C: Certified Food Protection Manager- no certified food manager. Obtain a CFM certificate within 90 days and maintain on-site for all inspections. Re-inspection 1-29. No County legal action will result from this inspection.

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.