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.
Grade
Priority Violation *
Cutting Edge Participant
D
4

Violation Description

Violation Comments

Correct By
09
Food obtained from approved source
PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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/4619/AMC-Toolbox---Approved-Source. -- The establishment has Jericalla, a custard-like dessert. The PIC stated that the desert is not made in the establishment, and is instead brought in by an unpermitted vendor that makes the dessert in their private residence. Food prepared in a private home may not be used or offered for human consumption in a food establishment. All food sold in a food establishment MUST come from an approved source. The dessert was embargoed.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. -- a carton of raw shelled eggs were stored directly on top of a mesh bag of ready to eat onions. All raw animal proteins MUST be stored beneath ready to eat food items to prevent cross contamination. The PIC moved the eggs to prevent cross contamination.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. -- Observed several bags of cooked goat meat dated 9/23. A container of cooked vegetables (including carrots) and a container of cooked beans were dated 9/20. All perishable food items MUST be discarded within 7 days of being cooked/prepared, including the initial day of preparation. The foods were embargoed. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. -- Several bags of cooked pork, goat, and beef were in the walk-in fridge without date-marks. According to the PIC, the items had been cooked 4 days prior. All cooked foods MUST be date-marked within 24 hours of their initial preparation. The PIC date-marked the foods.
Corrected At Time Of Inspection
23
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. 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/4125/Food-SafetyOperator-Resources. -- The establishment offers Ceviche with raw shrimp. The establishment has newly-printed paper to-go menus, on which the ceviche is not indicated with an asterisk or other identifying mark, and the posted consumer advisory is incomplete. All menus offering raw/undercooked animal proteins MUST have a proper consumer advisory, and all menu items with raw/undercooked animal proteins must have an asterisk/indicator to inform the consumer the advisory applies to that item. Referred the PIC to the advisory posted in the dine-in menus. The PIC stated the establishment is in the process of reprinting the menus. Please fix the menus prior to reinspection in approximately 10 days.
Correct Prior To Reinspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals -- The chlorine sanitizer solution in the three compartment sink sanitizer compartment and in a sanitizer bucket in the kitchen had a concentration of 200+ppm. The three compartment sink was in use by an employee washing dishes and using all three compartments. All chlorine sanitizer MUST be maintained between 50-100ppm to ensure food safety. The employee was asked to remake the sanitizer solution, and did so with a concentration of 100ppm. The employee rewashed the dishes contaminated by the sanitizer solution.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces -- The top shelf in the walk-in had organic matter growing on the flat portion of the shelf. All non-food contact surfaces MUST be cleaned frequently enough to prevent the growth/accumulation of organic matter, dirt, and debris. Please clean the shelf as soon as possible.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. This inspection report was printed and provided to the PIC at the time of 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.