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
C
2
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ----- Observed a chlorine dishwasher with 0ppm of chlorine concentration after final rinse. There were dishes being washed. PIC stated that the machine was service a few hours prior to this inspection and was working properly. Chlorine test strips were available and easily accessible. No one at the establishment knew how to prime the machine. Advised to sanitize all dishes that were recently washed. PIC called for service at time of inspection. Advised PIC to use the 3 compartment sink for sanitizing until dishwasher is fixed. Please ensure the dishwasher maintains a chlorine concentration between 50-100ppm. The quat solution at the 3 compartment sink was observed with proper concentration between 200-400ppm.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 three 18QT (5gallon) containers of chicken noodle soup in the walk-in cooler with internal temperature range of 72-79*F. There was a 12pm time stamp on all three containers and the person in charge (PIC) stated that the soup was cooked around 11:30 and placed in the walk-in cooler at 12pm. The soup had been cooling for approximately 4hrs at time of this inspection. Discussed cooling parameters with PIC. PIC voluntarily discarded the soup. Cooked foods must be cooled from135*F to 41*F or less in 6 hrs provided that the food is cooled from 135*F to 70*F within the first 2 hours. Advised PIC to use smaller or shallow containers to facilitate rapid cooling.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) C Grade and had 2 Priority, Priority Foundation and 0 Core violations on this inspection. 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.
