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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
0

Violation Description

Violation Comments

Correct By
27
Compliance with variance, specialized process, & HACCP plan
Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.………In walk in cooler, smoked bacon in reduced oxygen packaging, without date or time noted. Per employee, bacon is smoked at a neighboring business then packaged at this establishment. Establishment does not have an approved variance for reduced oxygen packaging. Packages of smoked bacon were opened at time of inspection. Discussion by district inspector and multiple on site visits by Maricopa County Variance Program, have been conducted regarding obtaining a reduced oxygen packaging variance. Discontinue reduced oxygen packing of smoked meats until variance is obtained. 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. https://www.maricopa.gov/3978/Food-Variances............In walk in cooler, raw meats in reduced oxygen packaging. Packaging has a date and time noted past the 48 hours. Instructed employee to open raw meat packages. 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, for 48 hour rule, or provide written HACCP plan, with approval from Maricopa County.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Core-4-603.16, C: Rinsing Procedures.........At 3 compartment sink, employee warewashing dishware with soap, then immediately placing in to sanitizer solution without a proper rinse with clean water. Employee re-washed, rinsed, and sanitized dishware. Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter .........In downstairs parking lot, outside and covered, establishment has large smoker stored. Per employees, smoker is being used by neighboring business. Remove smoker from premises. Discussion by district inspector and multiple on site visits by Maricopa County Variance Program, have been conducted regarding obtaining an outdoor cooking variance.
At Once
54
Adequate ventilation & lighting; designated areas used
Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking........In main work space, employee open food and drink stored on work spaces. Employee moved all personal food off of work spaces, to prevent cross contamination with customer food and food contact surfaces. Discussed using sided containers for storing of personal food. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation and 3 Core Violations on this inspection. Per employees, establishment has taken raw meats and smoked those meats at a neighboring permitted establishment. Discontinue use of another establishment for smoking of meats. All preparation and processes must be conducted on site at own permitted establishment. Person in charge consented to inspection and reviewed inspections rights with person in charge: Dale F. Routine inspection report was emailed to and Inspection Review Notice was handed to person in charge at establishment. Inspection report confirmed received. 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.