*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
B
1
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.
Observed walk-in cooler measuring with an ambient temperature of 50 degrees F. Per PIC, unit quit holding temperature today and most TCS food was removed from the unit. The remaining items such as shredded cheese and diced tomato measured with an internal temperature of 46 degrees F. These items were placed in a ice bath to rapidly cool.
Stand up prep refrigerator measured with an ambient temperature of 53 degrees F, TCS food items such as dairy products, raw and cooked meat, and sauces measured with internal temperatures ranging from 47-66 degrees F. Items were suggested for discard- see embargo form. All other items stored in the prep refrigerator was just prepped today and was moved to a freezer or placed in ice bath.
Discussed conducting routine temperature checks/log.
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.
Observed walk-in cooler measuring with an ambient temperature of 50 degrees F. Per PIC, unit quit holding temperature today and most TCS food was removed from the unit. The remaining items such as shredded cheese and diced tomato measured with an internal temperature of 46 degrees F. These items were placed in a ice bath to rapidly cool.
Stand up prep refrigerator measured with an ambient temperature of 53 degrees F, TCS food items such as dairy products, raw and cooked meat, and sauces measured with internal temperatures ranging from 47-66 degrees F. Items were suggested for discard- see embargo form. All other items stored in the prep refrigerator was just prepped today and was moved to a freezer or placed in ice bath.
Discussed conducting routine temperature checks/log.
Adequate refrigeration is not available at this time. Establishment voluntarily closed and will not re-open until adequate refrigeration is available. Call for a re-inspection before opening. Ice baths will be used to hold remaining food at 41 degrees F or below- PIC will maintain ice baths even while establishment is closed.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-201.12, C: Floors, Walls, and Ceilings, Utility Lines.
Observed extreme leaks in ceiling throughout storage room, kitchen (not above food), and dining room. Discussed repairing all leaks.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. A re-inspection will be conducted Inspection rights discussed with Ana H. Report emailed
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.
