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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Observed 2 sanitizer buckets inside the hand wash sink closest to the server dispatch area. Employee was filling the buckets with water. PIC asked the employee to clear hand wash sink. Discussed with PIC that hand wash sink must always be accessible and can only be used for hand washing.
Corrected At Time Of Inspection
Required records available; shell stock tags, parasite destruction
PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; Raw as Ready-to-Eat Fish Establishment offers raw shrimp and fish as part of their daily menu. PIC was not able to provide parasite destruction documentation for these items. Provided Parasite destruction FAQ handout in Spanish to PIC. PLEASE CORRECT PRIOR TO REINSPECTION
Correct Prior To Reinspection
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS Observed organic buildup inside the ice machine dispenser nozzle located in the server dispatch area. Please ensure food contact surfaces are cleaned at an appropriate frequency to ensure they are clean to sight and touch. CORRECT PRIOR TO NEXT ROUTINE INSPECTION.
Correct Prior To Next Routine Inspection
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling Observed cooked salsa in a tightly sealed, deep bucket inside the walk in cooler at a temperature of 51F. Date mark on the salsa indicated it was prepared a day prior to inspection. PIC stated the salsa was cooked and then placed in the deep bucket with a lid and sent to the walk in cooler. PIC discarded salsa (see embargo form). Cooling must occur within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. Provided a Cooling methods handout to PIC. Please ensure proper cooling is occurring and proper cooling methods are used. Acceptable methods include: Placing food in shallow pans. Separating the food into smaller or thinner portions. Using rapid cooling equipment (i.e. a blast chiller). Stirring the food in a container placed in an ice water bath. Using containers that facilitate heat transfer. Adding ice as an ingredient. Other effective methods.
Corrected At Time Of Inspection
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Observed single serve cups of salsa, bottles of egg and dairy based dressings, and bottles of whipped cream inside the display reach in cold holding unit by the server dispatch area at temperatures ranging from 51F-54F. PIC stated items had been in the reach in unit for over 6 hours prior to inspection. PIC discarded items (see embargo form). Unit measured at 51.8F on min/max thermometer (see violation 31). Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
Corrected At Time Of Inspection
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Reach in cold holding unit in the server dispatch area measured at 51.8F on the min/max thermometer. Dressings, salsa, and whipped cream were discarded by PIC (see violation 20). PIC stated the unit will only be used to store soda, bottled water and beer. No TCS food will be stored in the walk in or inside the reach in units located in the kitchen. Please ensure cold holding equipment is capable of keeping food at 41F or below. Provided a TCS Food handout to PIC.
Corrected At Time Of Inspection
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed several spoons used to scoop avocados in a container with water at 83F. PIC removed the spoons and sent them to be washed and sanitized. If utensils are stored in a container of water, the water temperature must be at least 135°F. In-use utensils may not be stored in chemical sanitizer or ice between uses. Ice scoops may be stored handles up in an ice bin except for an ice machine.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 2 Core violations on this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. No County legal action will result from this inspection.

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.