*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.
Walk-in refrigerator measured with an ambient temperature of 48 degrees F. All TCS food items such as eggs, raw meats, cheeses measured with internal temperatures ranging between 46-47 degrees F. All other TCS food items such as rice, cooked vegetables, and sauces were prepared within the last 4 hours. The walk-in temperature was below 41 degrees F less than 4 hours ago. All TCS food items were removed from the walk-in to rapidly cool in 2 large standing prep refrigerators, which are in good repair. Discussed cold holding and continuing to conduct temperature checks.
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.
Walk-in refrigerator measured with an ambient temperature of 48 degrees F. All TCS food items such as eggs, raw meats, cheeses measured with internal temperatures ranging between 46-47 degrees F. All other TCS food items such as rice, cooked vegetables, and sauces were prepared within the last 4 hours. The walk-in temperature was below 41 degrees F less than 4 hours ago. All TCS food items were removed from the walk-in to rapidly cool in 2 large standing prep refrigerators, which are in good repair. Discussed cold holding and continuing to conduct temperature checks.
Walk-in refrigerator is required to operate safely.
Establishment is able to temporarily operate safely using alternative refrigeration.
A re-inspection will be conducted within 2 days.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Violation #31 requires a re-inspection within 2 days. No County legal action will result from this inspection. 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.
