*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
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. --- In the walk-in fridge, observed a large 5 gallon bucket containing red salsa. It was measured at 60*F, and had ben made the previous day. Had PIC discard the salsa. When cooling, please ensure the product cools from 135*F to 41*F in 6 hours or less. Please use approved cooling methods, such as ice baths, ice wands, and putting the food into shallow pans. Improperly cooled food can grow harmful bacteria that can cause foodborne illness.
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 the reach-in across from the grill, observed a container of liquid eggs, measured at 67*F. Per PIC they had been removed from the fridge many times throughout the morning. PIC voluntarily discarded the liquid eggs. Also in the walk-in fridge, observed a metal container of red salsa that was measured at 50*F. Per PIC, an employee had left it out over night. Had PIC discard the salsa. Please ensure all temperature sensitive items are kept at 41*F or below in order to prevent the growth of harmful bacteria.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals --- In the kitchen, observed a 5 gallon bucket containing chlorine sanitizer. PIC tested the sanitizer with test strips, and the concentration was over 200 PPM. Inspector had PIC remake the solution to the appropriate concentration, between 50-100 PPM of chlorine. Please ensure when making sanitizer solution that it is tested each time in order to prevent toxic levels of chlorine from coming into contact with food and food-contact surfaces.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Discussed storing liquid eggs in an ice bath in order to keep them at 41*F. Also discussed keeping employee drinks stored in a designated area, away from food and food-contact surfaces. Additionally, discussed repairing the floor and door of the walk-in fridge. The floor has begun to buckle in, and there is chunk of insulation missing from the door. A pattern of non-compliance is developing for Priority violation # 18, PRIORITY VIOLATION-3-501.14, P: Cooling, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Inspected with RS 763.
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.
