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
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash Observed employee washing dishes, put on gloves, and proceed to cut fresh avocados. Employee washed hands and put on gloves before preparing food. Discussed the proper times to wash hands. Wash hands whenever changing tasks.
Corrected At Time Of Inspection
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision Paper towels not dispensing from paper towel machine at handwashing sink next to 3 compartment sink. PIC replaced paper towels in dispenser. Paper towels are to be stocked and accessible at all times at the handsink.
Corrected At Time Of Inspection
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented Blocks of cheddar and jack cheese were stored, unwrapped and completely open, directly on storage racks in walk-in cooler. Debris was directly on the surface of both cheeses and on the racks where the cheeses were stored. PIC discarded cheeses. Observed salt in a large container, uncovered, and stored below spices and dishes on slotted racks. Debris was observed in the salt. PIC discarded salt. Food should be packaged in a container or wrap to prevent contamination.
Corrected At Time Of Inspection
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed 4 clean knifes stored on wall magnet. Knives had food debris stuck on the blades. PIC removed knives to wash rinse and sanitize. Properly wash, rinse and sanitize utensils thoroughly.
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 Observed diced, cooked chicken hot holding at 110F in pan on grill on the cook line. Employee turned the heat up and stirred chicken until it reached 165F. Food should be at 135F for hot holding.
Corrected At Time Of Inspection
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a can of raid and D-con rodent pellets in dry storage room. PIC discarded the pesticides. Pesticides are prohibited from use by employees in food establishments.
Corrected At Time Of Inspection
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap Water nozzle in 3 compartment sink rests under the flood rim. Discussed using the hook to keep the nozzle above the rim until the spring is replaced. Also observed drain pipes with bottles attached to them, extending below flood rim in floor drain. PIC removed bottles from drain pipes. Maintain at least a 1 inch air gap to prevent back siphonage.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 3 Priority Foundation and 0 Core violations on this inspection. Discussed cooling methods with person in charge (pic). Provided with temperature stickers. Re-inspection of water nozzle will be on 11/07/17. No County legal action will result from this inspection. Conducted inspection 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.