AFV Services of Kansas @ Ottawa University
Permit ID: FD-71201
Permit Type: E & D
14360 W Tierra Buena Ln Bldg A Surprise 85374
*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
Not Participating
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. Ware washing machine providing a maximum temperature (measured by inspector's min/max thermometer) at the plate level of 145*F (gauge on machine shows 144*F) and a chlorine concentration of <50ppm. Per person in charge service technician had just left after hooking up chlorine to machine to convert it. Machine was run several more times and chlorine concentration still measured to be <50ppm. Maintenance was called out to troubleshoot machine and was not able to prime line, adjusted settings and after running highest temperature machine provided was 150*F at the plate level and chlorine still measured to be <50ppm. Person in charge had three compartment sink sanitizer filled up (with correct concentration of quat sanitizer) and will have all items sanitized until ware washing machine has been repaired. Recommend re-sanitizing all items cleaned today in machine to ensure proper sanitizer concentration is used.
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 cooked eggs cooling in walk in with internal temperature measured to be 94*F. Per person in charge item was pulled from line and has been cooling for approximately three hours. Person in charge voluntarily removed to discard, see embargo. Discussed cooling time/temperature parameters and methods. Provided Cooling Acute Guide, Cooling Log and Cooling Methods guidance documents.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 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.
