*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.
A Training Inspection was conducted with the person in charge and/or key personnel. Additional resources can be found at https://www.maricopa.gov/1936/Food-Restaurants.
A return visit was conducted and Time as control chart was developed to assist employees with documentation. Manager will also add the usage of colored stickers for removing food when needed. Chart will be used for those foods determined by manager.
During visit it was demonstrated that the hot hold unit had been fixed and was able to maintain more foods at 135*F or greater.
An Active Managerial Control Intervention Plan for foodborne illness risk factor(s) #  [Time as Public Health Control 3-501.19] was developed with the person in charge.
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.