*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge...
No food manager certification available in establishment with priority violations documented during inspection. Please obtain a food protection manager certification from an ANSI accredited institution.
Correct Prior To Next Routine Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employees washing hands for no more than 5 seconds due to clogged handsink, please ensure hands are washed for at least 20 seconds.
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....
Items in cold prep line measured in degrees F with probe thermometer: sliced turkey- 55, roast beef- 50, chopped beef- 49, tuna salad- 52, chicken strips- 50, grilled chicken- 48, chicken teriyaki- 51, cold cuts- 48, veggie patties- 51, sliced tomatoes- 50, various sliced cheeses- 47-52. Ambient temperature of unit- 51 degrees F. Service order was made at time and unit was repaired during inspection, food items were unsure of how long temperature abuse had been occurring and were discarded. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below to prevent rapid bacteria growth. .
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing...
Observed packages of meat thawing on counter at ambient temperature at start of inspection. Please ensure items are thawed under refrigeration or cold running water.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law...
Only handsink in establishment was clogged and had pipes disassembled so that waste water drained into container below. Service call was placed at time and sink was repaired during inspection. Please ensure plumbing systems are maintained in good repair and waste waster is drained properly.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Discussed installing an additional handisnk prior to next inspection, hot water requirements, and temperature logs. Report emailed to operator.
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.
