Azlin at The Clarendon
Permit ID: FD-71259
Permit Type: E & D
401 W Clarendon Ave Phoenix 85013
*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. Observed employee grab visibly soiled sprayer in warewashing area, rinse off a spatula, dry spatula on visibly soiled apron, and grab clean utensil from rack with the spatula still in hand. When brought to attention, employee placed both utensils in warewashing area to be properly cleaned and washed hands for 20 seconds. Ensure hands are always washed when contaminated, after touching body/clothes, before donning new gloves, and when changing tasks.
Corrected At Time Of Inspection
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 final rinse of chlorine dishwasher with 0 ppm chlorine with dishes inside the machine. Sanitizer container was empty. When brought to attention, PIC changed out old sanitizer container to a full one. When primed, sanitizer still was not dispensed. PIC called dishwasher servicer to service the machine. Per PIC, they will use the 3-comp sink to sanitize dishes. Ensure all food contact surfaces are sanitized with 50-100 ppm chlorine or 200-400 ppm quat per manufacturer requirement at all times.
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. 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 chicken in top section of right prep cooler at 44-66 degrees F stacked above fill line of container. Per PIC, prep cooler was stocked from items in the walk-in at 6 am (5 hours prior to inspection). When brought to attention, PIC discarded chicken. Ensure proper cold holding temperatures of 41 degrees F or less at all times.
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. 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/4125/Food-SafetyOperator-Resources. Observed sofritas and cooked pasta in right prep cooler with date stickers from 11/29 and 12/2, respectively. Date of inspection is 12/10. Per PIC, both items were prepared 2 days ago. When brought to attention, PIC voluntarily discarded items. Ensure proper date marking procedures at all times (day made + 6 days).
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed in-use utensils on grill in 122 degree F water. When brought to attention, employee discarded water and placed utensils in water that had just been boiled. Ensure in-use utensils in water stay above 134 degrees F or below 42 degrees F.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Quat test strips not observed at time of inspection. Per PIC, they will be delivered today. Ensure they are obtained prior to re-inspection.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. PIC accepted offer and visit will be scheduled later this month. Emailed 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.
