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
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge PIC was not able to provide a Food Protection manager certificate at time of inspection. More than one Priority violation were observed. Please ensure a member of staff obtains a food protection manager certificate from an ANSI accredited program and a copy of certificate is kept on file.
Correct Prior To Next Routine Inspection
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash Observed line cook handle raw chicken with gloved hands and place it on the flat grill. Employee was then observed handling several utensils and condiment containers. Employee discarded gloves and placed a new pair of gloves on. No hand washing was observed. Instructed employee to remove gloves and wash hands. Had employee take the utensils and containers to the dishwasher area to be washed and sanitized. Observed uniform delivery employee enter the kitchen and serve himself ice with the ice scoop without washing hands. Employee took ice scoop to be washed and sanitized. Please ensure employees wash hands as often as necessary to prevent cross contamination. Provided a When To Wash Hands handout.
Corrected At Time Of Inspection
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods Observed bar employee handle sliced cucumbers and limes to place on a Ready to Eat (RTE) mixed drink that was going to be served to the customer with bare hands. Instructed employee to discard cucumber (see embargo form), wash hands and place gloves on before handling any RTE food. PIC must ensure employees wash hands per code and do not contact exposed RTE foods with bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
Corrected At Time Of Inspection
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Observed hand wash sink with a large whisk inside the sink. Employee removed whisk. Also observed employee wash knives inside the hand wash sink. Instructed employee to take knives to be washed and sanitized at the 3 compartment sink. Please ensure the hand wash sink is: Maintained so accessible at all times Not used for other purposes than handwashing
Corrected At Time Of Inspection
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling Observed cooked rice at a temperature of 98F on the prep table by the flat grill. Employee stated he was cooling the rice to prepare a dish later in the day. Per employee, rice had been in the process of cooling for over 3 hours prior to inspection. Employee discarded rice (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. 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 hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed cooked peppers in a container on top of the prep table at the server dispatch area at a temperature of 121F. Cooked peppers were being held to be served to customers as needed. Employee stated peppers had been on the prep table for less than an hour. Employee prepared an ice bath to cool peppers to a temperature of 41F or below. Discussed proper hot holding methods with employee and PIC. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher.
Corrected At Time Of Inspection
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens Establishment offers several raw/undercooked shrimp and fish items as part of their menu. Menu has a reminder printed on the last page of the menu but no disclosure is available for the customer. Items do not have an asterisk that links them to the consumer advisory. Menu must have disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, burgers cooked to order) or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked. Menu must also have a reminder that directs the consumer to ask for additional information or has one of the 2 approved statements in the code. PLEASE CORRECT PRIOR TO REINSPECTION
Correct Prior To Reinspection
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed several live flies inside the main kitchen area as well as the bar area. Please ensure a professional pest control applicator is employed to treat for flies. Will re inspect in 10 calendar days for pest control. CORRECT PRIOR TO REINSPECTION
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 4 Priority Foundation and 0 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. Re inspection will occur within 10 days

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.