Maricopa County, AZ
*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.
Grade
Priority Violation *
Cutting Edge Participant
D
1

Violation Description

Violation Comments

Correct By
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding --- In the prep unit closest to the front, milk temped at 48*F, half and half temped at 49*F, strawberry and kiwi juice pearls labeled 'refrigerate after opening' temped at 46*F and passion fruit juice pearls temped at 45*F. The internal temperature of the prep unit was found to be 51.2*F using the min-max thermometer. PIC moved everything non-TCS into other units that were in temperature. PIC voluntarily discarded all items aforementioned that were found to be out of temperature. TCS items that are cold-held should always be at 41*F or below.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 1 Priority, 0 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.


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.