*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 gloved employee cleaning mixing utensil in 3-compartment sink then go directly to mixing jalapeno pineapple sauce without washing hands. Advised employee and PIC that hands must be washed when changing tasks from cleaning to handling foods. Employee properly washed hands, put on gloves, then returned to work.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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. Observed employee in kitchen spray off mixing utensil in 3-compartment sink then use utensil to mix jalapeno pineapple sauce. Employee did not properly wash, rinse, and sanitize utensil before using to prepare food. Advised PIC that improperly washing utensils can contaminate foods. Employee discarded the jalapeno pineapple sauce and placed mixing utensil in the 3-compartment sink. PIC stated they will properly wash, rinse, and sanitize food utensils prior to use.
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 large container of buttermilk sauce sitting on prep table next to fryers in kitchen. Buttermilk sauce measured approximately 51 degrees F. Employee stated he was preparing the buttermilk sauce and the container had been sitting out for approximately 30 minutes. Advised employee and PIC that buttermilk is a time/temperature control for safety (TCS) food item that must be held at 41 degrees F or below. Employee moved the container of buttermilk sauce to the walk refrigerator to cool. PIC stated they will ensure TCS foods are held at proper temperatures.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 covered large container of buttermilk sauce in walk-in refrigerator measuring approximately 49 degrees F. Sauce was prepared within the hour and placed in the walk-in refrigerator. Advised PIC that the buttermilk sauce is a TCS food and must be cooled to 41 degrees F. TCS foods that are cooling must not be covered until it reaches 41 degrees F. PIC removed cover from container and stated they will ensure TCS foods are properly cooled.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required Observed spray nozzle attached to hose in mop sink in back kitchen. Hose was under pressure downstream of a backflow prevention device (BPD). Advised PIC that having a spray nozzle attached to a hose downstream of a BPD under constant pressure can cause the BPD to fail. PIC turned off water, removed the spray nozzle, and stated they will ensure the spray nozzle is not used.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 0 Priority Foundation and 1 Core violations on this inspection. Ensure flour in pans used for breading raw chicken is changed regularly and pans of flour pans are washed, rinsed, and sanitized. Ensure all sanitizer buckets are tested to ensure proper sanitizer concentration. Recommend PIC obtain Certified Food Protection Manager certification. 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.
