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
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination - Raw beef in open bowl container stored above red and green salsas in squirt bottles without lids in lower portion of prep top cooler. PIC moved salsas to another section of the cooler so that they would be protected.
Corrected At Time Of Inspection
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Sanitizer bucket with clothes contained Chlorine sanitizer solution over 100 ppm. PIC dumped solution and refilled with Chlorine solution of 100 ppm. Ensure sanitizer solution concentration levels are within acceptable ranges. PRIORITY VIOLATION-7-201.11, P: Separation-Storage - Bottle of bleach sitting atop dishes in ware wash station. PIC moved bleach to chemical storage area below sink. Spray cans of cleaner stored above food prep sink and atop ice machine. PIC moved cleaners to chemical storage area. Please store chemicals and other toxic materials in a safe area where they cannot possible fall or drop into food or food contact surfaces. Priority Foundation-7-202.11, Pf: Restriction-Presence and Use - Can of Hot Shot Kitchen Bug Spray in chemical storage area. PIC discarded it. Do not store or use pesticides in food establishment. Pesticides shall only be administered by licensed pest control technicians.
Corrected At Time Of Inspection
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens - Multiple utensils stored in container on clean rack. Utensils were clean to sight and touch but container bottom had debris build up. PIC moved container and utensils to ware wash station to be cleaned again. Ensure clean equipment is stored in clean containers and areas to prevent possible contamination.
Corrected At Time Of Inspection
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap - Spray arm on 3 compartment sink hanging below flood rim. Sink was not currently in use. PIC was able to place arm on a hook to keep the arm above the flood rim. Suggested replacement of tension spring to keep arm above floor rim even when hook is not used. Until spring is replaced the spray arm should be stored on the hook to keep it above the food rim.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 4 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Inspection conducted with RS 1119

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.