*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-----Observed employee food throughout the walk-in cooler above and comingled with customers food. Person in charge will provide a designated area on bottom shelf for employee food. Recommended this area be labeled for employee food only. Employee food should be stored away from or beneath food intended for customers to prevent contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 employee rinse knives off with sprayer arm 3 compartment sink before placing on magnetic strip. Employee moved knives back to 3 compartment sink at the time of inspection. Food contact surfaces must be washed, rinsed and sanitized before being stored as clean. Between use sanitizing can be done between cleaning cycles, but once utensils are taken to warewashing area, they must undergo 3 step cleaning prior to re-use due to the risk of contamination.
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 magnetic strip with buildup of organic debris on top and face where knives are stored. Person in charge cleaned in place at the time of inspection. Magnetic strip is for the storage of clean and sanitized knives and utensils only. Soiled utensils should not be stored on magnetic strip to prevent buildup of organic debris that can contaminate clean equipment.
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 heat treated coconut milk on countertop at 120 *F and cooked pork at 94 *F. Person in charge moved items to walk-in cooler at the time of inspection. Once hot foods intended to be cooled reach 135 *F, they should be moved to walk-in cooler to rapidly cool. Foods should not be maintained in the danger zone during cooling to prevent the rapid growth of bacteria. Hot foods must cool from 135 *F to 70 *F within 2 hours and from 70 *F to 41 *F within 4 hours (6 hours total).
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.-----Observed walk-in cooler holding at 48.5 *F on side opposite from the cooling unit. Person in charge contacted technician who beg servicing unit during inspection. Per technician, the evaporator was frozen over and not allowing the unit to regulate temperature properly. Correct prior to re-inspection on 4/16/19.
Correct Prior To Reinspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing-----Observed raw marinated chicken being thawed in bowl on counter top. Chicken was moved to walk-in cooler to thaw and discussed cooling methods with person in charge. Frozen foods thawed outside of refrigeration must be done fully submerged under cold, constant running water and be maintained at 41 *F or below during thawing to prevent bacterial growth.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 homemade vegetable slicer fashioned from slicer glued to the inside of a container lid. Person in charge discarded at the time of inspection. Food contact surfaces should be designed to be smooth and easily cleanable. Equipment used in the restaurant should be made for commercial use.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 1 Priority, 4 Priority Foundation and 2 Core violations on this inspection. OF NOTE: Establishment observed operating above and beyond the scope of their permit. Establishment was observed cooling cooked pork and heat treated coconut milk. Per discussion with operator. Raw, marinated chicken is also cooked/cooled as well as Pate mix which is received fully cooked/frozen then heated to blend and cooled. Raw eggs are also cooked for immediate service. Per discussion with operator, they will be looking into cooking and hot holding raw meats as well as contacting their supplier for the pate to see if they can purchase it pre-blended. Coconut milk may be provided not-heat treated. Due to the violations noted on this inspection report, County legal action may 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.
