Maricopa County, AZ


Permit ID: FD-46834

Permit Type: E & D

3205 E Bell Rd Phoenix 85032

*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----Employee in warewash area handled dirty equipment then went to handle clean equipment without washing hands. Cook handled/cracked raw shell eggs then went to handle clean equipment without changing gloves or washing hands. Second cook handled raw chicken and beef items then went to handle ready to eat food and clean equipment without changing gloves and washing hands. All employees were asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and often enough during food preparation to prevent cross contamination.
Corrected At Time Of Inspection
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking---Two chicken breast items cooked to 156F and 161F. Employee re-cooked chicken to proper temperature. Ensure that raw animal foods are cooked to proper minimum temperatures.
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---Two flats of eggs-54-55F stored over make line area. Employee voluntarily discarded eggs-see embargo form. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Corrected At Time Of Inspection
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions----Soil residue on floors and around equipment in cook line areas. Ensure that physical facility is cleaned as frequently as necessary.
Correct Prior To Next Routine Inspection
Adequate ventilation & lighting; designated areas used
Core-6-501.110, C: Using Dressing Rooms and Lockers----Employee backpack stored on counter in prep area. PIC removed employee items. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 2 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # 20, 3-501.16 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. Gave PIC plumbing handout and discussed spray nozzle at mop sink. 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.