Maricopa County, AZ
*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
2

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. - - - -Observed the handwash station behind the bar without hand soap. All designated handwash stations shall be stocked with running water, an approved handy drying provision, and hand cleanser at all times. Instructed person in charge to place a soap dispenser at the station.
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. - - - - Observed back-of-house dishwasher with no chlorine. Concentration was measured 3 times and each time returned a result of 0ppm of chlorine. All warewashing equipment shall be able dispense chlorine at a level of 50-100ppm to ensure adequate sanitation of food contact surfaces. Establishment shall cease use of the dishwasher until it is repaired. Establishment shall use 3-compartment sink until repairs are made.
Correct Prior To Next Routine Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. - - - - Observed containers of garlic parmesan dressing/dip and cooked black beans in walk-in with date marks reading 11/26 and 11/24, respectively. All cold-held TCS foods shall be kept for no longer that 7 days; after this time the items shall be discarded. The day the item is prepared is considered day 1. Person in charge voluntarily discarded the items upon request. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. - - - - - Observed chopped lettuce (in walk-in) and sliced ham (in reach in cooler on cook line) without date marks. According to person in charge, the items were prepped on Monday (12/2). All TCS food items that are held for greater than 24 hours shall be marked with the date it was prepared and then held for no longer that 7 days. Instructed employee to label both items.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers - - - - Observed an unlabeled spray bottle filled with blue liquid underneath the 3 compartment sink in the dish put. According to person in charge, the bottle was filled with glass cleaner. Any container that is filled with a chemical transferred from bulk shall be affixed with a label that clearly states what the chemical is for ease of identification. Instructed PIC to label the bottle appropriately.
Corrected At Time Of Inspection
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. - - - - At time of inspection, establishment only has quat testing strips but does not use quat to sanitize food contact surfaces. No chlorine testing strips are present to test the concentration of the dishwashers, sani buckets, or sani sink. Establishment shall carry the appropriate testing devices for all sanitizers used in the facility. Instructed PIC to obtain the appropriate testing strips and may supply proof of purchase via electronic means. Upon conclusion of the inspection, person in charge obtained chlorine testing strips from their designated maintenance person.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 2 Priority, 4 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation #14B, [4-501.114] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. No county legal action will result from this inspection. Report delivered via email


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.