Maricopa County, AZ
*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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2

Violation Description

Violation Comments

Correct By
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed corn at grill at 114-120*F, hot hold of food to be 135*F or greater. According to the owner, the corn was removed from heat so it would not burn. Corn was reheated to 165*F
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 foods in two door reach in cooler above 41*F: Rice at 46*F prepared on 3/29/2021, diced tomatoes at 44*F prepared at 9:00 am, and refried beans prepared 3/29/2021 at 47*F. Food held cold must be kept at 41*F or lower. All three products were embargoed and destroyed. Advised owner to not bring food out of walk in cooler during peak customer times and to stir food often and leave items uncovered when cooling.
Corrected At Time Of Inspection
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 diced tomatoes prepared today in reach in tightly closed plastic containers at 46*F. Foods must be cooled from room temperature (or preparation temperature) to 41*F within 4 hours. Tomatoes were thrown out. Advised owner to chill containers before adding food and to leave food items uncovered when cooling. Once food is cooled to 41*F it may be covered.
Corrected At Time Of Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-202.11, C: Light Bulbs, Protective Shielding Observed lights in food prep area without covering or protection. Owner mentioned that the landlord said the shields for the light fixtures are no longer available for purchase. Advised owner to look for shatter proof bulbs instead of new covers.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 2 Core Violations on this inspection. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Jeanette M. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. Discussed cooling practices with owner of establishment. Emailed legal process document in Spanish


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.