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
ID

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency Observed the ice shavers used to shave milk ice cleaned only once daily per owner. Since the ice contains milk, the units must be wash, rinsed and sanitized every 4hrs. Once the establishment has hot water at the 3 comp sink, manager will wash, rinse and sanitize. PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning Observed the back-up milk shaver heavily soiled with milk ice debris on the food contact and non-food contact surfaces. Manager will wash, rinse and sanitize unit prior to reinspection once 3 comp sink is functional.
Correct Prior To Reinspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Observed gallons of milk being stored in the front cooler at 51*F, raw shell eggs at 57*F stored in the front cooler; and containers of flan at 55*F stored in the back cooler. Inspector embargoed.
Correct Prior To Reinspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation Per manager, establishment uses time as a control for boba pearls. No written policy was in place and the containers were not labelled with a discard time or the preparation time. Per manager pearls are held at room temperature for less than 6hrs. If time as a control is used, then the pearls must be used within 4hrs.
Correct Prior To Reinspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Both of the reach-in coolers were observed holding above 45*F. Establishment does not have sufficient refrigeration to operate. The permit was suspended until both reach0-in coolers hold below 41*F or additional refrigeration is obtained.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Maricopa County policy requires suspension of the operating permit of businesses with serious conditions constituting an imminent public health threat. Your permit is hereby suspended. If desired, you may request a hearing within 15 days. When violations are corrected call this office for a reinspection to reinstate your operating permit. If violations are not corrected or if a hearing is not requested within 25 days, your operating permit will be revoked. Note: Establishment was approved with a walk-in cooler but the establishment has removed the door and now uses it as storage space. Per operator they will discontinue the process of cooking and cooling beans. Only canned beans shall be used. This facility has voluntarily closed due to the presence of potential health risk(s.)


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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