*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
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. Paper towels not available for front employee hand sink. Employee supplied paper towels
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.
Front employee hand sink faucet in disrepair not providing hot water.. Other two employee hand sinks are providing hot water. Repair faucet.
Correct Prior To Reinspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed a container of raw chicken stored over a box of raw cabbage in the walk in unit. PIC removed raw chicken and placed on the bottom shelf apart from the cabbage.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Cooked rice hot holdilng in warmenr at 113 deg F PIC discarded.
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. Vegetable egg rolls and shrimp dumplings cold holding at 45 deg F PIC discarded. Bean sprouts, cooked corn and cooked pork cold holding at 47-49 deg F in reach in unit holding out of specification. PIC informed the food items had been placed in this unit a short time prior from walk in. PIC placed food items back in walk in
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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-Safety Operator-Resources. Consumer advisory is not available for soft cooked eggs on to go menu Provide consumer advisory that includes a disclaimer, disclosure and a asterisk.
Correct Prior To Reinspection
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 reach in unit on the right side holding at 48.6 deg F for left side of unit and 52.3 deg F for right side. TCS food items was redirected to alternate cold units Will re-inspect.
Correct Prior To Reinspection
Inspection Comments
min/max thermometer and thermal pen calibrated with proper ice bath Inspection conducted with Spanish Liaison (RS1197) who can be reached at 602 376-8565 Due to the violations noted on this inspection report, County legal action may result from this inspection. Inspector signed up PIC for AMC class at time of inspection. Class date 12/10 2019 9-11:15 Spanish Class 1645 E Roosevelt Phx 85006 This establishment received a(n) D_ Grade and had 3 _ Priority, 4 Priority Foundation and 0_ Core violations on this inspection. Re inspection for Consumer advisory Hot water for hand sink and reach in unit December 5 2019. A pattern of non-compliance for Priority violation # [20], [3-501.16(A) (2)] has been noted during 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.
