Maricopa County, AZ

Snow Fox 122

Permit ID: FD-56599

Permit Type: E & D

10659 NW Grand Ave Sun City 85351

*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.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. In-use quat sanitizer at 3 compartment sink measured less than 100 ppm. Establishment had discolored and expired quat test strips. Instructed manager to check quat sanitizer when prepared and maintain between 150-400 ppm. Manager prepared new quat sanitizer and measured at 200 ppm at time of inspection.
Corrected At Time Of Inspection
15
Proper disposition of returned, previously served, reconditioned & unsafe food
PRIORITY VIOLATION-3-701.11, P: Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food. pH meter is not working properly and pH of sushi rice had not been determined and log sheet had not been filled out on date of inspection for sushi rice per variance requirement parameters. Last date that log sheet filled out was on 1/10. Manager will use time as a control as corrective action for two batches of acidified sushi rice that was prepared 3 and 2 hours prior to inspection. During inspection, manager will use time as a control with a discard time of 1 for 1st batch and 2 hours for 2nd batch. Owner came at end inspection. Manager still using batch 1 and preparing sushi rolls from batch 2 sushi rice that are past time as a control parameters. Instructed owner to discard all sushi rice and sushi rolls and food placed on embargo at time of inspection. Owner and manager discarded sushi rice and sushi rolls at end of inspection.
Corrected At Time Of Inspection
27
Compliance with variance, specialized process, & HACCP plan
PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan No demonstration of knowledge in checking the pH of acidified sushi rice. pH meter is not working properly and log sheet had not been filled out on date of inspection. Last date that log sheet filled out was on 1/10. Per manager, 1st batch of sushi rice prepared approximately 3 hours prior to inspection and pH had not performed. 2nd batch of sushi rice acidified 2 hours prior to inspection. During inspection, manager will use time as a control with a discard time of 1 hour for 1st batch and 2 hours for 2nd batch. Owner arrived at end of inspection. Instructed owner to provide new pH chemicals, check batteries of pH meter and ensure proper training of staff to perform pH of acidified sushi rice prior to re-inspection 1/23.
Correct Prior To Reinspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices. Stem thermometer is not working and can not be calibrated. Instructed manager on proper process for calibrating stem thermometers. Provide calibrated stem thermometer and maintain prior to re-inspection 1/23.
Correct Prior To Reinspection
44
Gloves used properly
Core-MCEHC Chap. 8, Sec. 2, Reg. 5 (a)-(c), C: Gloves, Use Limitations. Staff members wearing gloves to handle ready-to-eat sushi rolls during preparation and then using same gloves to touch door to entrance to area and place containers in cold holding area. Instructed manager to remove gloves when not actively preparing ready-to-eat foods (sushi). Use single use gloves properly.
Correct Prior To Next Routine Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-501.116, Pf: Warewashing Equipment, Determining Chemical Sanitizer Concentration. Quat sanitizer test strips were heavily discolored and expired (2015). Instructed manager to check sanitizer with test strips when prepared and maintain quat test strips prior to re-inspection 1/23.
Correct Prior To Reinspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 2 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager-no certified food manager certificate. Obtain with 90 days of inspection and keep on-site for all inspections. Discussed parasite destruction letter parameters from vendor with manager- maintain new letter for 2018. Discussed proper use of 3 compartment sink, prep sink and hand washing sink parameters with manager. Discussed continued training of staff with store manager and owner. No County legal action will result from this inspection. Re-Inspection 1/23.


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.