*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. Paper towels were not available at front hand wash sink at time of inspection. Employee provided paper towels. All handwash sinks must have warm water, soap, and paper towels to properly wash hands.
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. In walk-in various items were holding between 66-68°F. Items were raw fish (3 boxes), raw oyster (2 boxes), raw beef/chicken (2 boxes) shrimp (2 boxes), mussels (8 boxes), shrimp ceviche, diced tomatoes, multiple 5 gallon buckets of sauces (alfredo, cream sauce, etc.) pooled eggs and shelled eggs. Per person in charge, all raw meats had been delivered within 4 hours due to failure of unit the previous day. PIC states that after unit was fixed, it was not turned backed to 41°F. PIC adjust at time but unit was holding with internal temperature of 68°F. Items that were delivered this morning were moved to freezer/ working refrigerator unit. Items that were not prepared today were embargoed. See embargo. Walk-in must hold all food at or below 41°F.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. Walk-in had internal temperature of 68.7°F. PIC states that after unit was fixed, it was not turned backed to 41°F. PIC adjust at time but unit was holding with internal temperature of 68°F. Items that were delivered this morning were moved to freezer/ working refrigerator unit. Items that were not prepared today were embargoed. See embargo. Walk-in must hold all food at or below 41°F.
Permit suspended until unit can hold all foods at or below 41°F.
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage OBserved knives store in between make table and shelving unit and spoons stored in room temperature water. Items must be stored in clean dry location (cleaned every 4 hours), in water above 135°F or in dip well. PIC washed, rinsed, sanitized all.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 1 Priority, 2 Priority Foundation and 1 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. Recommend inspections by Spanish liaison. Maricopa County policy requires suspension of the operating permit of businesses with serious conditions constituting an imminent public health threat. Your permit is hereby suspended. If desired, you may request a hearing within 15 days. When violations are corrected call this office for a reinspection to reinstate your operating permit. If violations are not corrected or if a hearing is not requested within 25 days, your operating permit will be revoked.
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.
