*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
Observed three instances of raw proteins being stored above and/or in front of RTE foods. Raw beef was stored above tomatoes, onions, and opened container full of plantains. PIC moved raw beef to bottom shelf, separate from RTE foods. Also observed raw chicken stored above baked potatoes in furthest right reach-in cooler. Chicken was also being stored behind raw beef on top portion of reach-in cooler. PIC moved chicken to be in front of raw beef and raw chicken to be stored below baked potatoes. Ensure all raw foods are stored below ready to eat foods at all times and stored according to their cooking temperatures to prevent cross contamination.
**REPEAT VIOLATION**
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 cooked cilantro rice that was removed from walk-in cooler and left on counter next to grill for more than an hour at 90*F. PIC voluntarily discarded rice at time of inspection. Ensure all cold foods are kept at or below 41*F at all times.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 salsa in prep table dated 2/14 (5 days past discard date). PIC discarded at time of inspection. Ensure all TCS foods are dated for 7 days and discarded accordingly.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cheese sauce cooling in prep table at 61*F. PIC stated cheese had been in prep table for one hour and was moved to the walk-in cooler to properly cool down. Ensure all TCS foods are cooled properly in the walk-in cooler.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [13], [3-302.11], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. PIC denied. Failure to correct repeat violations may result in legal action. PIC had Letter from 360Training showing successful completion of Servsafe training. Emailed inspection report No County legal action will result from this inspection.
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.
