*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
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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. -- The establishment had beef cooling in the walk-in fridge with an internal temperature of 78-80*F. The walk-in fridge was also out of temperature. The PIC stated that the beef had been cooked 5 hours prior, and had been cooling ever since. All cooling food items must reach from 135*F to 70*F within the first 2 hours of cooling. The PIC was unaware of when the cooling foods had reached 135*F. The beef was embargoed.
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. -- The establishment's fridge and prep fridge are both out of temperature. No other adequate refrigeration is present. In the walk in fridge, pico de gallo with diced tomatoes, cheddar jack cheese, raw shelled eggs, cut lettuce, tomato salsa, and raw beef were between 50-53*F. According to the PIC, these items had all been in the walk-in fridge for over 5 hours. Two large containers of sour cream were 49*F, and had been in the fridge for 2 hours. Raw beef and raw chicken had been delivered 1 hour prior to inspection and were 50*F. There was no adequate refrigeration in the kitchen to cool these items/keep them under 41*F. All items were embargoed. All cold holding foods must be held at or below 41*F to ensure food safety.
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. -- The establishment's walk-in fridge and prep line fridge were both out of temperature. The walk in fridge had an internal temperature of 49.4*F, and the prep fridge had an internal temperature of 54.1*F. All perishable foods out of temperature for several hours were embargoed. All food service establishments must have adequate refrigeration units with internal ambient temperatures below 41*F, and enough capacity for normal operation. A reinspection will be conducted; ensure all refrigeration units are repaired or replaced.
Correct Prior To Reinspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices -- The establishment does not have a probe thermometer or any effective means of checking the temperature of food. All food service establishments must have a probe thermometer. Obtain a probe thermometer prior to reinspection.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 2 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. A pattern of non-compliance is developing for Priority violation #18 , [code reference -3-501.14], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. This inspection report was printed and provided to the PIC at the time of 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.
