*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
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. - Manager washed raw chicken using gloves and then proceeded to put on new gloves and touch clean, single use dish ware without first washing hands. Manager was informed of violation, discarded single use container, and properly washed hands. Ensure hands are washed in between changing tasks and/or changing gloves.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. - No hand drying towels available at hand washing sink in kitchen or restroom. Hand drying towels must be available at all hand washing sinks. Person in charge supplied paper towels at time of inspection.
Corrected At Time Of Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. - Large 2-door cooler contained green pepper with white and black sticky material growing on exterior surface. Green pepper was placed on embargo and recommended for discard. Ensure foods are safe and unadulterated.
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. - Large 2-door and small cooler contained shelled eggs, salsa, sliced and shredded cheeses, cut lettuce, ranch dressing, and sour cream with internal temperatures ranging between 50-74 Deg. F and had been in cooler for past few days. Foods were placed on embargo and recommended for discard. Insufficient cooler space to sustain daily operations (reference violation #31). Ensure cold held TCS (Temperature Controlled for Safety) foods are held at or below 41 Deg. F.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. - Shredded and sliced cheeses, cut lettuce, hot dogs, salsa, and sour cream were without date marks and had been open for past few days. Foods were placed on embargo and recommended for discard due to Cold Holding (reference violation #20). Ensure foods are dated within 24-hours of being opened and are discarded within 7-days (DAY+6).
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. - Large 2-door cooler had an ambient air temperature of 74 Deg. F, per min/max thermometer. Single door cooler nearest to order window had an ambient air temperature of 55 Deg. F. Stainless steel prep cooler unplugged at time of inspection. Small cooler had an ambient air temperature ranging between 50-61 Deg. F. Reach in cooler across from grills had just been turned on and had contamination on floor and walls of cooler. Freezer holding freezing temperature at time of inspection. Manager called maintenance for coolers at time of inspection. Establishment will limit menu to frozen food items until coolers are repaired and maintained by 24-hour re-inspection.
Correct Prior To Reinspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices - No probe thermometer was on site/accessible at time of inspection. Informed Person-in-Charge (PIC) that a probed thermometer needs to be on site by re-inspection. TCS foods (dairy, cut leafy greens, cut tomatoes, meats, etc.) need to be probed in order to monitor the internal temperatures.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. - No chlorine sanitizer test strips on site/accessible at time of inspection. Obtain test strips to ensure proper chlorine sanitizer levels by re-inspection.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 5 Priority Foundation and 0 Core violations on this inspection. Establishment now being referred to as "Boo's Snack Shac". 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.
