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
A
0
31
Proper cooling methods used; adequate equipment for temperature control
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 covered and stacked metal containers of raw fish, cut tomato/lettuce, and cooked pasta in the walk-in refrigerator. Temperature of food items was 46 - 50 degrees F. Person in charge (PIC) stated the food items had been prepared and placed in the refrigerator within the past 2 hours. Advised 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
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
Weather stripping on doors of of hot holding boxes on cook line and in back prep area are damaged and do not properly seal. Advised person in charge (PIC) that equipment which holds time/temperature control for safety (TCS) foods must be maintained in good repair to ensure proper operation. PIC stated they will have the weather stripping repaired as soon as possible.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation and 2 Core violations on this inspection. Inspection rights verbally reviewed with person in charge, Kevin S. 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.
