McDonald's
Permit ID: FD-56353
Permit Type: E & D
3155 E Indian School Rd Phoenix 85016
*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness-----Chlorine sanitizer in dish machine at 0ppm. Manager stated that three compartment sink would be used until dish machine is repaired. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. 2nd consecutive violation
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning---Equipment washed/rinsed without being sanitized. Employee was asked to properly clean and sanitize equipment. Ensure that food contact surfaces are properly cleaned and sanitized.
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-----Liquid eggs, vanilla base , multiple bulk milk items, and salads-46-51F in reach in coolers under make line, coffee drink station, and reach in cooler in drive thru areas. PIC stated that all items were recently placed into areas within last hour or so and relocated items to walk in cooler. ( * Walk in cooler temp. was below 41F.) Keep PHF/TCS foods in cold holding at 41F or below.
*Reach in cooler in drive thru area had an ambient temp at 45-46F. PIC stated that unit would be scheduled for repair and relocated all items to walk in cooler.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods----Multiple stacked and covered pans of prepped burritos-49-51F in walk in cooler. PIC stated that burritos had been made between 2 to almost 4 hours prior. PIC uncovered all pans and relocated to walk in freezer to rapidly cool. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water
bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Leak at pipe below three compartment sink . Ensure that the plumbing system is repaired properly and maintained in good repair.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violations # 14 and 20, 4-501.114/3-50116 has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action. 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.
