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*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
D
1
Violation Description
Violation Comments
Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-101.11, Pf: Assignment; Person In Charge Present... Only employee present was unaware of any hot/cold holding or reheating temperatures, sanitizer concentrations, or cleaning procedures. Priority violations noted during inspection. Please ensure a person in charge is assigned during operating hours and is capable of amending potentially dangerous food scenarios.
Correct Prior To Next Routine Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability... No hand soap available at hand sink in food preparation area, had employee stock with soap at time. Please ensure all hand sinks are stocked with handwashing cleanser at all times.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils...Tongs for hot dogs were visibly soiled, employee stated that they are cleaned once a day and were last cleaned this morning but was unsure. Had employee move tongs to warewashing area to be cleaned. Please ensure all food contact surfaces and utensils used for time/temperature controlled for safety (TCS) foods are cleaned and sanitized every 4 hours.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding... Hot dogs on rollers measured 117-120 degrees F internal temperatures, roller was set to low. Had employee discard items. Additionally, nacho cheese measured 95-100 degrees F, had employee discard bag and discontinue using dispenser until it is repaired. Please ensure all TCS foods are held at no less than 135 degrees F when hot holding to prevent rapid bacteria growth.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking... Container holding unpackaged hotdogs in walk-in cooler found without date marks, employee stated that they were opened 2 days ago, had employee date mark appropriately. Please ensure all TCS foods are date marked and discarded after 7 days including the day that they were opened or prepared.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use... Spray can of Spectricide flying bug killer found under front counter, had employee remove can to be taken home. Please ensure all pest control measures are performed by a professional and pesticide chemicals are not stored inside the establishment unless for sale.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices... Establishment did not have any sanitizer test strips available for testing sanitizer solution. Please ensure sanitizer test strips are available at all times to test sanitizer solution concentrations.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 1 Priority, 6 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Discussed disconnecting mop sink hose when not in use, hot dog roller settings, and storage of TCS cookie dough. Sanitizer concentration being dispensed from wall dispenser is above 500 ppm quaternary ammonium, please have dispenser adjusted or dilute sanitizer before using on food contact surfaces. Will re-inspect in 10 calendar days for quaternary ammonium test strips.


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.


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