*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
B
1
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 cut cantaloupe (54*F) and cut watermelon (58*F) in three door sandwich prep cooler in kitchen. Cold hold temperature control for safety foods must be held at 41*F or lower. As per owner, cantaloupe was cut just prior to the inspection starting and melon was still being cut during this inspection. Melon was placed in upright 2-door refrigerator that had an ambient internal temperature of 40*F. Owner will store temperature control for safety foods in this refrigerator until sandwich prep refrigerator is repaired. Repair company was contacted to come and fix. Advised owner to check internal temperatures of cold hold units prior to beginning preparations for the day. Charts to record temperatures were provided to owner.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 door sandwich prep cooler with an internal ambient temperature of 55-60*F. As per owner of establishment refrigeration unit was working in morning. Cut melons and whipped cream were moved to separate refrigerator to hold. Company was called to come and service refrigerator. Re-inspection to be completed on or before October 8, 2021.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 0 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. Owner showed that lights in kitchen have been replaced with shatterproof bulbs. Provided cold holding charts to establishment to assist with verifying cold hold equipment can hold food at 41*F. Re-inspection to be completed on or before October 8, 2021 to verify refrigeration is working to keep food at 41*F.
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.
