The Heritage Tradition
Permit ID: FD-70817
Permit Type: E & D
19303 N New Tradition Rd Sun City West 85375
*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
B
1
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed sliced ham, turkey, cheeses, cut lettuce, cut tomatoes, and leafy green salads, in refrigerated prep table on main cook line, measuring 47 - 49 degrees F. Person in charge (PIC) stated the food items had been placed in the prep table from the walk-in refrigerator within the last 1-2 hours. Advised PIC that the food items are time/temperature control for safety (TCS) foods, which must be held below 41 degrees F. Employee relocated the food items to the walk-in refrigerator to rapdily cool. PIC stated they will ensure TCS foods are held at proper temperatures
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
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 ambient temperature of prep refrigerator on main cook line to be 46 degrees F. Temperature obtained using min/max thermometer. Refrigerator was holding time/temperature control for safety foods at time of inspection. Advised person in charge (PIC) that refrigeration units which hold time/temperature control for safety (TCS) foods must hold such foods at 41 degrees F or below. PIC stated they will have the refrigerator inspected and/or repaired. No TCS foods are to be held within the refrigerator until the unit is holding foods at 41 degrees F or below. PIC stated they will use other properly operating refrigerators until refrigerator is working properly.
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 large covered plastic container of raw marinating chicken and covered/stacked containers of freshly cut melon cooling in the walk-in refrigerator. Temperature of food items 48 - 50 degrees F, respectively. Advised person in charge (PIC) that when cooling time/temperature control for safety (TCS) foods, foods shall be uncovered and cooled in containers that allow for maximum heat transfer, such as metal containers, or divided into small enough portions to ensure proper cooling rate of 135 degrees F to 70 degrees F in two hours, then from 70 degrees F to 41 degrees F within four hours. PIC uncovered and unstacked the containers of food to properly cool.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Inspection rights verbally reviewed with person in charge, Raphaud G. No County legal action will result from this inspection. Emailed inspection report.
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.
