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.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.-- During the inspection, observed server buss dirty plates into dishwashing area, then proceed to pick up order to for service without washing hands in between tasks. Also employee area was observed handling dirty dishes then clean dishes without washing hands and changing between task. Manager had both employees wash hands properly and don new gloves as needed. Ensure all employees properly wash hands between task 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.-- During the inspection, a container of pico de gallo at 46*F was holding in the top section of the refrigerated prep table. Per employee the item was placed in the walk in to return to proper cold holding temperature. Also, refrigerator less then 20 minutes earlier and was at 46*F. Also, a container of icing made with real butter was at 78*F and maple icing made with real butter 76*F were sitting on the counter, not under temperature control for use. Per employees the items were placed out for use greater then 4 hours earlier and the previous day ad were voluntarily discarded. Discussed the use of time as a control to icings. In addition, creme-fresh and house made ranch dress at 55-56*F were holding in the small reach in refrigerator on the counter that was holding at 56*F. The items were holding in the refrigerator greater then 4 hours and were voluntarily discarded. Sufficient additional refrigeration on site to maintain timer/temperature controlled for safety (TCS) items at proper cold holding temperature. Please ensure all TCS food is held cold at 41*F 0r bellow.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law--At time of inspection, the hot water at faucet at 3 compartment sink could not be turned on or off except by use of valve under sink. Also the spray nozzle next to dish wash machine was not functioning properly with water continuously flowing from it. Correct both items prior to 3 day reinspection..
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Report provided via email Inspection conducted with R.S. 989


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.