Maricopa County, AZ


Permit ID: FD-38996

Permit Type: E & D

5225 W Indian School Rd Phoenix 85031

*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
Management Awareness; policy present
PRIORITY VIOLATION-2-201.11(A), (B), (C), & (E), P: Responsibility of Permit Holder, Person in Charge, and Conditional Employees; Responsibilies and Reporting---Employee on grill line with multiple cuts/wounds on hands. Employee stated that the wounds were from a burn the previous week. Talked to manager about placing employee in another position in which food handling is minimized and covering wounds with bandage and glove. Manager had placed employee in a position in which food handling is minimized. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: reportable symptoms (1) Has any of the following symptoms: (a) Vomiting, P (b) Diarrhea, P (c) Jaundice, P (d) Sore throat with fever, P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage
Corrected At Time Of Inspection
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding---Beef (for chili)-128-132F in hot holding unit next to grill area. PIC stated that meat had been in unit since 9:30AM and voluntarily discarded-see embargo form. Keep PHF/TCS foods in hot holding at 135F or above.
Corrected At Time Of Inspection
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding----Vanilla frosty mix-52-53F in frosty machine. PIC stated that mix had been in unit since about 8AM and discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. *Hopper of left (vanilla) side of frosty machine at 53-57F. PIC stated that machine would not be used until repaired.
Corrected At Time Of Inspection
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods---Multiple large deep containers of cut lettuce items for salad-58-62F cooling in walk in cooler. Manager stated that lettuce had been prepped about two hours prior and divided lettuce into smaller pans to cool faster. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf
Corrected At Time Of Inspection
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation----Chlorine sanitizer solution in cloth buckets with concentration at 0ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions.
Corrected At Time Of Inspection
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices-----Establishment does not have test strips to test sanitizer levels for three compartment sink or buckets. Provided manager with test strip. Ensure that proper test kit is present to measure chemical sanitizer concentration for the sanitizer that is being used.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. Talked to manager about TILT (time as a control) procedures. Gave manager chemical dispenser information. 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.