Maricopa County, AZ

The Market By Jennifer's

Permit ID: FD-74957

Permit Type: E & D

3603 E Indian School Rd Suite A Phoenix 85018

*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
D
3

Violation Description

Violation Comments

Correct By
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.--An employee was observed discarding a beverage into the handwashing sink near the dishwashing area. PIC was advised that handwashing sinks are to be used ONLY for handwashing.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.--Automatic dishwasher that uses chlorine had a concentration of 0 ppm at time of inspection. The machine was currently in use and had dishes inside. PIC was advised to have dishwashers check the concentration of chlorine in the dishwasher at least two times per day and to ensure that it has a concentration of 50-100 ppm. PIC stated that they would contact their chemical technician to fix the machine. PIC was instructed to re-wash the dishes in the 3 compartment sink. PIC stated that they will use the 3 compartment sink instead until the machine is fixed and has contacted the chemical company for a service.
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.--In the cold holding unit across from the stove there was beef tenderloin, cooked chicken, cooked pork, jack and mozzarella cheese, marinara sauce cooked with tomatoes and onions, mixed greens, cooked potatoes, white cheddar cheese, diced tomatoes, grilled corn, butter made with dairy, and cooked mushroom all between 46*F and 48*F. PIC stated that these items had been put in the unit from either from the morning approximately 5 hours prior or from a few days prior. PIC was advised to ensure that tcs food items must be maintained at 41*F or below if not hot held. PIC discarded the items at time of inspection.
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.--In the cold holding unit across from the stove there was a container of fresh garlic and oil dated 11/29. PIC was advised that a garlic in oil mixture is required to be discarded within 7 days including the day it is prepped. PIC discarded the mixture at time of inspection. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.--In the cold holding unit across from the stove there was a container of cooked mushrooms without a date mark. PIC was unsure when they were made. PIC was advised to date mark all cooked items like mushrooms the day they are made in order for the establishment to avoid confusion and for them to know when to discard them properly (the day the item is made + 6 days). The cooked mushrooms were also out of temperature as mentioned in a cold holding violation so were discarded.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.--The cold holding unit across from the stove had an ambient air temperature of 45.5*F. PIC was advised that food will be unable to reach 41*F or below if the unit itself is not 41*F or below. PIC was advised to repair the unit and ensure the ambient temperature is 41*F or below. PIC stated that they will keep food items in the unit under ice in the mean time. A reinspection will be conducted to ensure the unit is repaired properly within 10 days.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 0 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.


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.