Scramble
Permit ID: FD-61116
Permit Type: E & D
2375 E Camelback Rd Suite 115 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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash - Employee handling raw beef patty changed gloves without hand wash and then handled ham sandwich. PIC had employee discard ham sandwich, wash hands and put on new gloves before making new ham sandwich. Please ensure hands are washed when required to help prevent cross contamination.
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure - Employee washing hands immediately rinsed soap off hands under water without proper lathering of soap. Instructed employee to lather for 10-15 seconds prior to rinsing soap off hands during hand washes. Employee re-washed hands properly. Ensure employees follow proper hand washing procedures to help prevent spread of disease and cross contamination.
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 - Slicer observed in clean storage with food debris between blades. PIC moved slicer to ware wash station. Please thoroughly clean food contact equipment before placing in clean storage. Equipment shall be cleaned to sight and touch.
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 - Yogurts, kombucha, and Sol Ti beverages in grab-and-go cooler at 49-50*F. PIC stated drinks had been in the cooler since this morning and discarded them. Soy milk in creamer dispenser at 49*F. PIC discarded soy milk. Various TCS food items, such as cooked corn, chicken, sliced tomatoes, and hash browns, in all three prep coolers on cook line observed between 41*-47*F. PIC stated the items may have been placed in the cooler recently and will discard if necessary. Please ensure all TCS food items are maintained at 41*F or below.
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 - Three prep top coolers on cook line with ambient temperatures between 43-47*F. PIC will use ice to keep TCS food items cool until repairs have been made to coolers. Please replace/repair coolers prior to re-inspection within 10 days.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Discussed Time as a Control for waffle batter 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.
