*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-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties ---Person in charge at time of inspection runs retail portion of store. During inspection of kitchen employees running kitchen were unaware of how to properly date mark, proper handwashing, proper temperatures for cold and hot holding, and lacked any knowledge of BIG5 signs and symptoms of foodborne illness. Educated kitchen staff during inspection and provided some handouts.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. ----No soap available at handwashing sink. Employee provided some from back room. Handwashing sink shall have hand cleanser available for use at all times.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices ---Kitchen was unable to provide probing thermometer. Provide a thermometer that is either digital or analog and able to measure temperatures from 0'F to 220'F prior to re-inspection.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.17, C: Wood, Use Limitation -----Establishment was using a portion of cut tree trunk as cutting board. Wood has visible scoring and staining. Brought to attention of employee that trunk could not be used as a cutting surface and it was removed.
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment ---One door of reach-in cooler portion of make-table is not connected to unit and falls completely off when opened. Repair door.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ---Chlorine sanitizer is used as sanitizing agent. No chlorine test strips were available. Provided small sample of strips to be used until more can be obtained. Provide chlorine test strips prior to re-inspection.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 0 Priority, 4 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. Reviewed the following with kitchen employees: date marking, hot and cold holding temperatures, handwashing, proper food contact surfaces, how to set up 3-compartment sink with proper sanitizer concentration, BIG 5 signs and symptoms. Establishment cooks tacos and grilled onions and stores them in aluminum foil in a basket with no temperature control. Spoke with main kitchen employee about using time as a control for tacos, showed example of how to properly document. Provided handout for date marking and how to set up 3-compartment sink for manual warewashing. A re-inspection for thermometer and test strips will be conducted within 10 days.
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.
