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
Violation
ID

Violation Description

Violation Comments

Correct By
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling Observed chicken soap in large deep metal container in walk-in temping between 86°F-93°F. Per Employee chicken soap began cooling process six hours prior. Due to unknown time and temperatures employee discarded product. Time/temperature control for safety food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Observed cooked jalapenos in a pan on the flat top in the middle from 94°F-120°F. Employee discarded TCS food. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher.
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 Observed raw shelled eggs with temperatures ranging from 59°F-61°F for an unknown amount of time in condemned cold holding unit. Employee discarded out of temperature food and shall discontinue use of units until capable of adequately holding food cold. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
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 Observed mozzarella cheese and ham opened over 24 hours without date marking per Employee. Person in Charge discarded unmark TCS food. TCS food prepared and packaged by a Food Processing Plant that does not meet the criteria to be exempted must be clearly marked at the time the original container is opened and is held for >24 hours to indicate date/day the food shall be consumed on premises, sold, or discarded.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Observed cooked chicken, jalapeños, and tortilla dough in reach-in unit and walk-in unit stored in non food grade grocery bags. Employee removed from bag and will only use food grade bags for food storage. Materials that are used to make single-service and single-use articles may not allow the migration of deleterious substances and shall be safe.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 4 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. Per Plan Review: Please correct the following items prior to your next routine inspection: 1) Provide an indirect connection for 3 compartment sink drain line. If floor sink runs to grease interceptor/grease vtrap, run drain line to floor sink with an approved air gap of at least 1". If floor sink does not run to grease interceptor/grease trap, install a riser and Studor vent. 2) Repair 3 compartment sink faucet so that cold water turns off completely by using cold water valve handle on faucet not diverter handler. 3) Re-attach 3 compartment sink faucet sprayer to wall. An air gap was still present at time of inspection. 4) Caulk/silicone sinks to walls and splash guards. Do not use tape to attach splash guards. 5) Replace missing exhaust fan cover in restroom. 6) Repair/replace hose at mop sink so there is no tape at faucet connection. 7) Caulk/silicone around drain line in wall on left side of mop sink. 8) Replace burned out light bulbs under ventilation hood and install missing light shields under ventilation hood and in walk-in cooler. 9) Clean and repair floor under shelves used to hold open foods in walk-in cooler. **Discussed removal of condemned unit, precleaning and food manager certificate. Inspection Report 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.
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