Maricopa County, AZ

Americana

Permit ID: FD-62117

Permit Type: E & D

350 S Mill Ave Suite 101 Tempe 85281

*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
6

Violation Description

Violation Comments

Correct By
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco Employee open drinks were found on and next to the cook's line. All drinks must have a lid and straw.
Corrected At Time Of Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.... Cook observed handling raw hamburger and then changing his gloves without washing his hands. Employee was instructed to change his gloves and wash his hands and did so.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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...... Cook observed putting a ready to eat food items (pico do gallo) onto a plate with his bare hands. Employee put on gloves to handle ready to eat foods.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.........Concentration of chlorine detected on the dishware after the final rinse was below 50ppm at the dish wash machine. Concentrated sanitizer and soap bottles were both empty. Dishes were observed on the clean side of the dishwasher and per manager the dish wash machine was used today for that rack of dishes. Manager changed the bottles, primed the machine and then ran the dishwasher several times until it measure at 50ppm chlorine. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.............Slicer observed encrusted with dried food. Per manager the slicer is broken down about once a week (slicer is used for tomatoes and prime rib). Item was disassembled to be clean and sanitized. Food contact surfaces that come into contact with foods requiring temperature control for safety must be washed, rinsed and sanitized every 4hrs.
Corrected At Time Of Inspection
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding. 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/4618/AMC-Toolbox---Reheating...Nacho cheese sauce (made in house), was at 98F-115F after being reheated in a steam unit for approximately 2hrs. Marinara was at 72F, chicken was at 112F, carnitas was at 100F, and taco meat was at 95F. Per manager all items had been in the process of being re-heated in the steam unit for approximately 2hrs. Manager reheated all items at the time of the inspection.
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. 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.... Cut tomatoes, diced ham, cut turkey, guacamole, 3-cheese mix, blue cheese crumbles were in a sandwich cooler on the cook's line at 52-54F. Boiled egg (out of the shell) was at 45F, sour cream was at 49 and Cesar dressing and ranch were both at 47F (both dressings are made in house). Per manager all of these foods were in this unit over night . Food was embargoed.
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. 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.... Reach in cooler on the cook's line was holding at 53F (per min/max thermometer). All foods requiring temperature control were removed from the unit. Repair cooler prior to re-inspection on 9/26/19.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.... Manager could not provide chlorine test strips to test the chlorine levels in dish wash machine. Provide prior to re-inspection on 9/26/19.
Correct Prior To Reinspection
Inspection Comments

This establishment received a D Grade and had 6 Priority, 2 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. Inspection report was emailed. Core-2-102.12(A), C: Certified Food Protection Manager. Establishment does not have a certified manager on staff. A re-inspection has been scheduled for 9/26/19


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.