Choon Burritos
Permit ID: FD-61112
Permit Type: E & D
3923 E Thomas Rd Suite B-5 Phoenix 85018
*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: No hand drying towels available at hand washing sink across from walk-in cooler. Hand drying towels must be available at all hand washing sinks. Person in charge supplied paper towels at time of inspection. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
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: Meat slicer being stored as clean and not used since yesterday had large build-ups of food debris on blade. Person-in-Charge cleaned slicer at time of inspection. Ensure food contact surfaces/equipment are cleaned prior to storage. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
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: Walk-in cooler containing cheese, cooked peppers, milk, cooked cactus, cooked beans, cooked beef, cooked pork, cooked tomato sauces, cooked sausage, and salsa were probed with internal temperatures ranging between 46-51 Deg. F and had been in cooler for over 24-hours. Foods were placed on embargo and discarded during inspection. Walk-in cooler had an ambient air temperature of 50.8 Deg. F, per min/max thermometer (reference violation #31). Ensure cold foods held are at or below 41 Deg. F. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition: Cooked cactus in walk-in cooler had the date mark of [7/8/19 - 7/13/19] and was voluntarily discarded during inspection. Ensure foods are discarded within 7-days of being opened/prepared. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.
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 cooler had an ambient air temperature of 50.8 Deg. F, per min/max thermometer. Prep cooler had an ambient air temperature of 70 Deg. F, per min/max thermometer. TCS (Temperature Control for Safety) foods were moved or discarded during inspection (reference violation #20). Ensure both walk-in cooler and prep cooler are holding TCS foods at or below 41 Deg. F by re-inspection. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 2 Priority, 3 Priority Foundation and 0 Core violations on this inspection. Establishment suspended due to insufficient cold holding capacities. A pattern of non-compliance for foodborne illness risk factor violation # [20], [PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding] has been noted during this inspection. An Active Managerial Control Training visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Inspection conducted with Spanish Liaison RS 1197. Emailed inspection report. 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.
