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

Violation Description

Violation Comments

Correct By
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination ---Walk-in cooler had raw chicken being stored over raw beef. Thinly sliced raw beef was being stored over packaged tortillas and open containers of refried beans and salsa. Person in charge rearranged items. Store food in a manner that best prevents risk of cross contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils ---Deli slicer had large pieces of dried meat on front and back of blade. Per person in charge slicer had last been used the prior day. Instructed person in charge to break down slicer and wash-rinse-sanitize. Food contact surfaces shall be clean to sight and touch.
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 ---Make table had cooked beef, chopped lettuce, and various shredded cheese with an internal temperature of 49-53'F. Per person in charge items had been placed into unit at opening, approximately 3.5 hours earlier. Person in charge move TCS food to walk-in cooler to cool to proper temperature. Unit was discovered to have been accidentally unplugged and was plugged back in. TCS food shall be stored at 41'F or lower when cold holding.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition ---Walk-in cooler had several TCS items that were kept past the 7 day date mark: rice (4/14), cooked chicken (4/14), aztec broth (4/11), tinga (4/14), pork brain (4/14), and pata (4/15). Items were embargoed. TCS ready to eat food shall be used or discarded within 7 days (day made+6).
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination ---Walk-in cooler had a slice of cake sitting on top of containers of food for customer consumption. One shelf above a small bowl of partially eaten food was being stored. Spoke with person in charge about having designated area for employees to store food.
Correct Prior To Next Routine Inspection
44
Gloves used properly
Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves ---Establishment has latex gloves for use in kitchen. Due to potential latex allergies an alternative non-latex should be used such as a synthetic or vinyl.
Correct Prior To Next Routine Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices ---Establishment has no test strips on premises for testing sanitizer concentration. Provided person in charge with small sample of chlorine test strips to use until someone is able to go to nearby store and purchase some.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager. Manager certification should be obtained within 90 days. Obtainer prior to next routine inspection. Provided the following handouts: BIG 5, manual warewashing, date marking, storage of food.


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.