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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
5
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure Observed PIC touch raw chicken in prep sink and rinse hands in 3-comp sink. PIC rinsed hands in handwashing sink when brought to attention. Inspector then showed PIC how to properly wash hands with soap. PIC then washed hands correctly with soap for 20 seconds. Ensure hands are wet, then lather and scrub hands with soap for 20 seconds, rinse, grab paper towel, dry hands with paper towel, and use that paper towel to turn faucet off. Priority Foundation-2-301.15, Pf: Where to Wash Observed PIC touch raw chicken and rinse hands in 3-compartment sink. When brought to attention, PIC washed hands in handwashing sink. Ensure hands are only washed in handwashing sink.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens Observed hose with dirt and organic debris accumulation touching ice in ice machine. The other end was touching the mop sink. Per PIC, the hose was used to drain the water at the bottom of the ice machine. PIC then discarded the dirty hose, discarded all ice inside ice machine, and began cleaning the ice machine. Ensure equipment never touches food.
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 Observed 3 containers of tomato gravy in hot holding unit that was not turned on at 86-91 degrees F. Per PIC, items were cooked at 3 pm (2 hours ago). When brought to attention, PIC heated the gravy to 165 degrees F. Gravy will remain on heat until hot holding unit is heated up to at least 135 degrees F. Ensure temperature is monitored. Ensure hot holding temperatures of 135 degrees F or above.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed chicken cooling at 3-compartment sink with sanitizer and soap in sink. PIC moved food away from sink when brought to attention. Ensure food is not kept at 3-compartment sink to avoid contamination with sanitizers and soap.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods Observed cooked chicken at 3 compartment sink at 96-106 degrees F. Per PIC, chicken was done cooking 30 minutes ago. PIC placed chicken in walk-in to cool. Observed cooked chicken at prep table at 87-91 degrees F. Per PIC, item was done cooking 50 minutes ago. PIC placed in walk-in to cool. Ensure food is cooled from 135 degrees to 70 degrees F within 2 hours, and from 70 degrees to 41 degrees within 4 hours. Once food is 135 degrees, place it in the walk-in.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing Observed raw chicken thawing in prep sink in standing water. PIC drained water and started running water on chicken. Ensure food is thawed under running water or in fridge.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe Observed shredded lettuce stored in grocery bag. Tomato also touching same grocery bag. PIC discarded items. Ensure food is not stored in grocery bags or any other non-food safe packaging. Use food safe bags or food safe containers that are easily cleanable.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 6 Priority, 1 Priority Foundation and 1 Core violations on this inspection. 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.


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