*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.--At time of inspection the handwashing sink by the 3 compartment sink was used to store a rag and the handwashing sink by the baked goods was used to store a spatula. PIC was advised to only use handwashing sinks for handwashing. An employee moved the rag at time of inspection.
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. 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/4614/AMC-Toolbox---Hot-Holding.--At time of inspection there was broccoli cheddar soup being hot held at 122*F. PIC stated that the soup had been hot held for around 2 hours and likely someone turned down the temperature too low after the soup reached 165*F. PIC was instructed to reheat the soup to 165*F and hot hold it at 135*F.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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.--At time of inspection there were dinner rolls being stored out on the dining area on the customer tables. These rolls were susceptible to contamination by customers and were discarded at time of inspection. There was also self serve lemons without a cover on by the soda fountain, these were also discarded. PIC was advised to have a cover over the self serve lemons and to prepare food in the kitchen area away from possible contamination by consumers.
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--At time of inspection there was fresh lettuce being stored in black garbage bags. An employee stated that they were using the bag to mix the salad. PIC was advised to use either a food grade bag or a large container to mix the lettuce. The lettuce was discarded at time of inspection. An employee used a metal container to mix new lettuce at time of inspection.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability-- The cabinet wall by the floor sink of the prep sink/blender station is damaged from water. Repair as needed. There is a cabinet cutout from the drain line of previous blender rinser. Please properly finish the cut out as needed. Ensure that the plywood on the underside of any countertops are thoroughly sealed with semi-gloss, high-gloss, or polyurethane. Caulk any joints that may be present. Provide missing cove base in the walk in refrigeration units – freezer and cooler. The quarry cove base in the walk in freezer is detached from the wall panels. Please address as needed. There is low grout by the prep sink by the blender rinser. Re-grout as needed so that grout is flushed with tile. Please ensure that physical facilities are easily cleanable and have these corrected prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. The inspection report was emailed and confirmed at time of inspection. Conducted with RS 1159 PIC was advised to replace the sanitizers above the 3 compartment sink that have a built in air gap.
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.
