Maricopa County, AZ

The Meat Market of Cave Creek

Permit ID: FD-52277

Permit Type: Meat Market

37636 N Tom Darlington Dr Suite 4 Carefree 85331

*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
Not Participating

Violation Description

Violation Comments

Correct By
Compliance with variance, specialized process, & HACCP plan
Priority Foundation-3-502.12 (B), Pf: Reduced Oxygen Packaging, Criteria; HACCP plan requirements. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. walk in cooler, raw meats in reduced oxygen packaging. At time of inspection, employee sliced open packages. Current packaging does not include time noted on packaging. Per employee, meat was packaged on Saturday afternoon. In reach in freezer, raw meats reduced oxygen packaged. If establishment would like to reduced oxygen package raw meats, and either maintain cold in walk in cooler or frozen in reach in freezer, establishment can do so if date and time are noted on the packaging. Provided information on reduced oxygen packaging without a variance. If reduced oxygen packaging is noted on next routine inspection without proper time/date documentation, legal action may result and establishment would be required to obtain a variance. Submit to and obtain approval from MCESD for HACCP plan. Additional variance may be required. A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: (D) Packaging TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN PACKAGING method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified under § 3-502.12. (F) A HACCP Plan is not required when a FOOD ESTABLISHMENT uses a REDUCED OXYGEN PACKAGING method to PACKAGE TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is always: (1) Labeled with the production time and date, (2) Held at 5°C (41°F) or less during refrigerated storage, and (3) Removed from its PACKAGE in the FOOD ESTABLISHMENT within 48 hours after PACKAGING.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. Discussion points with person in charge: handwashing, current illness policy, all handwashing sinks stocked with both hand drying towels/ handwashing soap, restrooms stocked with supplies, proper sanitizer for warewashing, and cleanliness of facility. Person in charge consented to inspection and reviewed inspections rights with person in charge: Josh A. Routine inspection report was emailed to and Inspection Review Notice was handed to person in charge at establishment. Inspection report confirmed received. 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.