Maricopa County, AZ

Fat Tuesday

Permit ID: FD-64658

Permit Type: E & D

6751 N Sunset Blvd Suite E-113 Glendale 85305

*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
3

Violation Description

Violation Comments

Correct By
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. Observed employee touch bottom of handwashing sink in kitchen with gloves on and touch clean plates without a hand wash between actions. When brought to attention, PIC had employee discard gloves and wash hands. Observed employee wash hands in kitchen handwashing sink and dry hands on visibly soiled apron. When brought to attention, employee washed hands correctly and dried them completely with paper towels before donning new gloves. Ensure hands are washed when contaminated, when switching tasks, before donning new gloves, and after touching hair/body/clothes. Hands should be wet, scrubbed with soap for 20 seconds, rinsed, and then dried with paper towels.
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 final rinse of low temp dishwasher with 0 ppm chlorine with food containers inside. The bottle of sanitizer connected to the dishwasher was empty. When brought to attention, PIC grabbed more sanitizer in storage and connected it to the dishwasher. Dishwasher was then primed and ran. Final rinse is now 50-100 ppm chlorine. Ensure all food contact surfaces in the dishwasher are sanitized with 50-100 ppm chlorine.
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. 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/4614/AMC-Toolbox---Hot-Holding. Observed large chunks cooked beef in back section of hot holding well at 98-102 degrees F. Per kitchen manager, beef was reheated this morning at around 11 am (5 hours prior to inspection). When brought to attention, beef was discarded. Ensure proper hot holding temperatures of 135 degrees F or more at all times.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Observed deep container (more than 4 inches deep) of pizza sauce with lid on at 55-58 degrees F. Per kitchen manager, pizza sauce is from a can and is blended with other ingredients. Per KM, the pizza sauce was done being prepared 3 hours prior to inspection. When brought to attention, container was placed in ice bath and is being stirred. Ensure proper cooling methods at all times. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours (6 hour total process). Other cooling methods include Placing the FOOD in shallow pans; Separating the FOOD into smaller or thinner portions; Using rapid cooling EQUIPMENT; Stirring the FOOD in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Emailed report. Discussed fill lines of containers.


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.