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

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. No hand drying provisions at all handwashing sinks in establishment including large bar, small bar and kitchen. Person in charge provided paper towels at time of inspection. Ensure hand drying provisions are readily available at all times to allow for proper handwashing.
Corrected At Time Of Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. White fuzzy build up (appears to be mold) on whole lemons in walk in cooler. Person in charge voluntarily discarded adulterated lemons at time of inspection. Ensure all foods are safe and unadulterated.
Corrected At Time Of Inspection
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. Raw shelled eggs in container stored above chicken noodle soup in double door standing reach in cooler. No leaking, spillage or cross contamination visible. Person in charge moved eggs below soup at time of inspection. Ensure raw shelled eggs are stored below ready to eat foods.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. Soda gun nozzle at main/large bar with black/brown build up inside of nozzle. Person in charge removed nozzle and placed into 3 compartment sink to be washed, rinsed, and sanitized at time of inspection. Ensure all food contact surfaces are clean to sight and touch.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Shredded chicken and ground beef in make table by grill with internal temperatures between 47-48 degrees F. Per person in charge, chicken and beef were made/prepped yesterday and were voluntarily discarded at time of inspection. Ambient air temperature measured between 43-44 degrees F. Ambient air temperature appears to be higher at right side of cooler. Repair. Ensure cooler has an ambient air temperature of 41 degrees or less.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. Ranch made from scratch and various sliced cheeses with date marking beyond 7 days (today +6). Date markings for these items did not include date of preparation. Person in charge provided new date markings with proper dates at time of inspection.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers. Chemical bottle stored under register at large/main bar missing label/common name. Per bartender, chemical was window/glass cleaner. Person in charge provided label for chemical bottle at time of inspection. Ensure all chemical bottles are properly labeled with common name.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Prep table in kitchen across from mop sink being held up by empty kegs of beer. Repair. Ensure all equipment is maintained in good repair and do not need to be propped up with other equipment/items.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. 3 compartment sink faucet at main bar leaking when utilized. Garbage disposal leaking water onto floor in kitchen. Repair. Ensure faucet and garbage disposal are maintained in good repair and are free of leaks. Drain for handwashing sink at left side of bar not sealed over floor drain. Water spilled onto floor when sink was utilized. Person in charge moved drain/pipe directly over floor drain at time of inspection. Seal drain properly to ensure water drains into floor drain.
Correct Prior To Next Routine Inspection
51
Toilet facilities: properly constructed, supplied, & cleaned
Core-6-501.19, C: Closing Toilet Room Doors. Sliding door for Men's restroom does not self close completely. Repair. Ensure restrooms doors self close properly.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed. Cove base missing around mop sink in kitchen. Provide cove base. Core-6-501.12, C: Cleaning, Frequency and Restrictions. Build up of grease and food debris behind and under grill/fryers. Clean frequently as needed to prevent accumulation.
Correct Prior To Next Routine Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-202.11, C: Light Bulbs, Protective Shielding. No light in storage room in between restrooms. Ceiling lights above dry storage in kitchen not working. Repair and/or replace. Ensure all rooms are properly lit.
Correct Prior To Next Routine Inspection
Inspection Comments

Core-2-102.12(A), C: Certified Food Protection Manager. No food manager certification. Provide prior to next routine inspection. This establishment received a(n) D Grade and had 2 Priority, 3 Priority Foundation and 9 Core violations on this inspection. Remove shelf from above grill. Per fire department, shelf must be removed prior to any cooking and remove extra grill. No County legal action will 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.