Aldo's Hot Wings
Permit ID: FD-52349
Permit Type: E & D
6544 W Thomas Rd Suite 47 Phoenix 85033
*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
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. Chicken in tub observed cooling on top of garbage can. Chicken was moved to nearby shelving. Food must be stored to prevent contamination from environment.
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. Raw chicken observed stored on top of cooked chicken in reach in cooler. Manager had employee move chicken. Chicken will be reheated to 165*F in second cooking cycle.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Cellphone observed on cutting board attached to the prep cooler. Employee attempted to clean surface with wet rag. Rag measured less than 50ppm chlorine. Sanitizer bucket also measured less than 50 ppm. Employee then prepped food on cutting board without proper sanitization. Manager had employee clean and sanitize food contact surface. Food contact surfaces must be clean and sanitized to prevent contamination of RTE foods.
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. Chicken and tomato sauce in reach in cooler measure 45 - 50*F. Manager had sauce and chicken moved to another cooler. Manager reorganized items in cooler to allow for air flow throughout the unit. Cold food must be maintained at 41*F or below.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals
Chlorine Sanitizer in 3 comp sink measured greater than 100ppm chlorine. Manager had employee drain and remake sanitizer for dishwashing. Chlorine sanitizer must be between 50 - 100ppm.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Cooked chicken observed cooling stacked in large tubs on top of each other measured 47-49*F after cooling for 5 and 1/2 hours. Manager had chicken put into the freezer. Manager says they will cool using small sheet pans to allow for proper cooling.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 4 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. No County legal action will 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.
