Vista De La Montana
Permit ID: FD-73722
Permit Type: E & D
18510 N Parkview Pl 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
C
2
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 a tightly sealed 8QT container of chicken alfredo inside the walk-in cooler with an internal temperature of 51*F. Per PIC, the chicken alfredo was leftovers from previous day (had been in the walk-in overnight). Another tightly sealed 8QT container of pasta salad with an internal temperature of 71*F. PIC stated that the pasta salad was prepared and placed in the walk-in cooler around 12pm ( more that 4 hours prior to this inspection). Discussed proper cooling parameters and the importance of air circulation during the cooling process. Also discussed the temperature danger zone and listeria as the pathogen of concern. PIC voluntarily discarded both products at time of inspection. TCS foods must be cooled from 135*F to >41*F in 6 hrs provided that the food is cooled from 135°F to 70°F within the first 2 hours.
Corrected At Time Of Inspection
24
Pasteurized foods used; prohibited foods not offered
PRIORITY VIOLATION-3-801.11(A), (B), (C), (E) and (G), P: Pasteurized Foods, Prohibited Re-Service, and Prohibited Food. 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/4619/AMC-Toolbox---Approved-Source. ----- Observed 3 cartons of raw unpasteurized shelled eggs in the walk-in cooler. PIC stated that the unpasteurized shell eggs are used during breakfast when residents order eggs over easy. Highly susceptible population cannot be served unpasteurized eggs or juices. PIC stated that the establishment will only use pasteurized liquid eggs or boiled eggs until they receive an order of pasteurized shell eggs. Advised PIC to only use the unpasteurized eggs for baking.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces ----- Observed a can opener by the prep table with excessive build-up of food debris. PIC placed the dirty can opener in the three compartment sink for it to be washed, rinsed, and sanitized. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of residue.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) C Grade and had 2 Priority, 0 Priority Foundation and 1 Core violations on this inspection. Verbal acknowledgement of Inspection Rights by Katrina Y. No County legal action will result from this inspection. Report emailed and verified with PIC.
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.
