Gilligans On Indian School Rd
Permit ID: FD-63077
Permit Type: E & D
223 E Indian School Rd Phoenix 85012
*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
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco - Personal twist top beverages on food preparation area and cutting board. PIC moved drinks to personal storage area. Please keep drinks in designated area. Personal beverages in food preparation areas should be kept in a cup with straw and lid.
Corrected At Time Of Inspection
17
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding - Nacho cheese from a sealed can placed in hot holding unit to come up to hot holding temperature of 135*F. PIC stated the cheese was placed in the unit about 8:00 AM today. Probe thermometer found cheese to be at 120*F at 10:00 AM. PIC discarded cheese. Please ensure proper time frames are met when reheating TCS food items for hot holding.
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 - Raw shelled eggs, red and green salsa, pico de gallo, cooked rice, cooked beans, red and green chile, and chorizo found in walk-in at 46-59*F. PIC stated food items had been in there since their preparation dates which ranged from 5/6/18 to today. Some items were still cooling and moved to a cooler part of the walk-in such as a container of red salsa and green chile. Other mentioned items were discarded. Initial ambient temperature of cooler nearest door ranged from 46-52*F. Farther back in the cooler temperatures were 41*F and below. All items mentioned above were nearest door in the warm ambient temperature. Repair technician came out during inspection and cooler was found to have ambient temperature of 41*F. Suggested placing TCS food items farther back in the cooler and moving non-TCS food items near door in case ambient raises again. Please continue monitoring cold held TCS food items and cooler temperatures to ensure cold held TCS food items maintain a temperature of 41*F or below.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Knife, spoon, and rubber spatula washed at ware wash station with Quat sanitizer measuring over 500 ppm. PIC diluted sanitizer by adding more water and re-washed utensils. Ensure sanitizer is always within appropriate concentrations (200-400 ppm for Quat Ammonia, refer to sanitizer direction) when cleaning food contact surfaces.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers - Salsa (70*F) and green chile (105*F) in walk-in cooling with lids on containers. PIC removed lids and placed in a colder area of the walk-in for continued cooling. Please store cooling TCS food items in a area and manner that promotes cooling.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had had 3 Priority, 0 Priority Foundation and 2 Core Violations on this inspection. Advised PIC that Retail Food permit FD-63078 is still in "pending" status. Please contact our main office at 602-506-6824 or visit us online at esd.maricopa.gov to resolve. 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.
