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OHSO

Permit ID: FD-38172

Permit Type: E & D

3200 E Sky Harbor Blvd Suite F-1 Phoenix 85034


*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
D
4
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure - Employee washed hands for less than 5 seconds after handling raw beef. PIC instructed employee to wash hands for a full 20 seconds including a 10-15 second lather with soap. Please ensure employees wash hands properly and when required.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness - Glasses washed in dish machine in bar area. Chlorine test strip showed less than 10 ppm of Chlorine sanitizer. PIC discovered air bubble in sanitizer solution line but was not able to prime the line. Glasses were moved to ware wash area in back kitchen. Dish machine will not be used until it is found to be working properly. 3 compartment sink in back kitchen can be used to clean glasses from the bar until repairs are complete. Please ensure properly levels of Chlorine sanitizer (50-100 ppm) are being used to clean and sanitize food contact equipment.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling - Beer gravy with sausage in reach-in cooler nearest 3 comp sink found at 112*F. Employee stated the gravy had been placed in the cooler before 10 AM today. Temperature of 112*F was taken about 12:30 PM. PIC discarded gravy for failing to meet cooling time frames. Please ensure temperatures of cooling TCS food items are monitored and appropriate actions are taken when needed.
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 - TCS food items such as cooked chicken, mac & cheese, pastrami, sliced cheeses, wings, and raw chicken found in low boy cooler with internal temperatures ranging from 50-54*F. External thermometer of cooler also reading ambient temperature of 50*F. PIC discarded above items and called for repairs on cooler. Maintenance arrived and repaired cooler to hold at 41*F. Please ensure cold holding equipment is working properly and cold held TCS food items are maintained at 41*F or below.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - AVB slightly leaking when water is turn on at mop sink. Please repair/replace AVB prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a D Grade and had 4 Priority, 0 Priority Foundation and 1 Core violations on this inspection. Discussed plumbing fixture maintenance and possible use of log sheets for monitoring of equipment. 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.


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