Maricopa County, AZ

Mountain View Pub

Permit ID: FD-53692

Permit Type: E & D

7033 E Cave Creek Rd Cave Creek 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
3
Violation
ID

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. 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...........In downstairs walk in cooler, on speed rack, uncovered sheet pan of chubs of raw hamburger stored above bags of ready to eat thawing food. Sheet pan of raw hamburger was moved to bottom shelf of speed rack. Discussed the importance of storing of raw and ready to eat foods to prevent future cross contamination. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. ..........At in use bar warewashing machine, no detectable chlorine sanitizer at food contact surfaces. After several attempts to prime machine, unable to reach correct chlorine sanitizer concentration. Discontinue use of warewashing machine and use main kitchen warewashing machine for all washing purposes until repaired. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer concentration throughout the day to ensure proper concentration, especially at start of day.
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. ...........At pizza station prep table cooler, TCS foods (pizza sauce, shredded mozzarella cheese, sausage, cut leafy greens) with internal temperatures of 50*F. Per employee, TCS foods have been in prep table cooler >4 hours. Pizza sauce, shredded mozzarella cheese, sausage, cut leafy greens were discarded. See embargo form. Ambient temperature of prep table cooler was 45*F with inspector thermometer and 49*F with establishment thermometer. Discontinue use of pizza prep table cooler for storing of TCS foods until able to maintain proper cold holding temperatures, especially during busier times of day.. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 3 Priority, 0 Priority Foundation and 1 Core Violations on this inspection. Provided Maricopa County handouts for food borne diseases/symptoms and cleaning d/v accidents. Core-2-102.12(A), C: Certified Food Protection Manager .........No current food manager certification present during inspection. Provide and maintain food manager certification for an employee present at establishment during business hours. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. A pattern of non-compliance is developing for Priority violation #13, 3-302.11 (A1-2), which has been noted during this inspection. An Active Managerial Control Intervention Visit was discussed with the person in charge. Failure to correct repeat violations may result in legal action. Establishment has added an outside ice machine, with no handwashing sink, without prior approval. Ice machine was turned off at time of inspection. Discontinue use of outside ice machine until a remodel application is completed with Maricopa County Plan Review department. Via email, provided plan review remodel application. Routine inspection report was emailed to person in charge at establishment. Inspection report confirmed received. 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.
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