All Pierogi Kitchen
Permit ID: FD-54887
Permit Type: E & D
1245 W Baseline Rd Suite 101 Mesa 85202
*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
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco-----Observed employee food on top shelf of walk-in cooler above customer foods. Person in charge will have cooler organized so employee foods are stored below or away from customer foods to prevent cross contamination. It is also recommended to label this designated area.
Correct Prior To Next Routine Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.-----Observed trash can blocking handwashing sink in prep kitchen. Can was moved at the time of inspection. Handwashing sink should remain accessible during business hours to allow employees to wash hands.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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.-----Observe employee wash and rinse tongs then place in sanitizer for only a 2-3 second contact time before removing. Employee returned utensil to sanitizer compartment for 30 seconds at the time of inspection. Quaternary ammonia sanitizers require a minimum 30 second contact time for proper sanitizing.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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.-----Observed containers of borscht prepared on 2/11 holding between 45-52 *F in walk-in cooler. Person in charge stated they had been prepared the day prior and cooled overnight. Product was discarded. Hot foods must be cooled from 135-70 *F within 2 hours and from 70-41 *F within 4 hours (6 hours total). Discussed proper cooling methods with the person in charge. Handouts provided.
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.-----Observed cupped salads holding at 52 *F in the top of prep table in kitchen. Salads had been prepared at the start of inspection and were moved to bottom of cooler at the time of inspection. Cold foods must be maintained at 41 *F or below to prevent bacterial growth.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter-----Observed shelves near stove in prep kitchen with heavy buildup of pan spray. Person in charge will have shelves cleaned and move pierogi trays to steel work table for spraying to prevent further accumulation.
Floors behind stand mixers and oven were observed with buildup of food debris and grease. Person in charge will have kitchen cleaned prior to next routine inspection. Hard to reach areas must be cleaned using a regular cleaning schedule to prevent buildup or accumulation of organic debris to prevent the harborage of pests.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 2 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Inspection review notice provided. Report emailed. 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.
