Bonfire Craft Kitchen
Permit ID: FD-72287
Permit Type: E & D
15332 W Bell Rd Suite 101 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
3
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.
Dishwasher went from handling dirty dishes straight to handling clean dishes. Did not wash hands in between. Discussed when to wash with PIC
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.
Hand was sink at bar was not stocked with hand wash soap. PIC replaced the soap. Discussed proper handwashing supplies
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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.
Dish machine is not sanitizing dishes. Machine measured with 0ppm of chlorine sanitizer. Machine must sanitize dishes and measure at 50-100ppm. Three compartment sink will be utilized for sanitizing dishes until machine is in good working repair. Discussed using test strips daily to ensure machine is working properly
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.
Prep refrigerator near the freezer and dish area measured with an ambient temperature of 49 degrees F on top portion. TCS food items measured with internal temperature of 48 degrees F. Foods such as pico de gallo, guacamole, sour cream and cheese curds were discarded. See embargo list for details. Discussed cold holding. Adequate refrigeration available to operate safely.
3rd consecutive violation- AMC training has been scheduled
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. A 3rd consecutive cold holding #20 violation has been received- establishment has been signed up for an AMC training on March 31, 2022 Due to the violations noted on this inspection report, County legal action may result from this inspection. Inspection rights discussed with Dom T Report printed and emailed
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.
