*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
Not Participating
1
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.
Observed 0 ppm chlorine sanitizer at dish wash machine during cycle. Sanitizer solution for dishes to be at 50-100ppm. Manager changed out sanitizer solution containers and primed machine. Second test for sanitizer was at 100ppm. during dish wash cycle. Advised manager to dish washer check sanitizer concentration during work shift.
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 chicken breast cooked within the past 4 hours in container at sandwich prep refrigerator across from grill at 51-54*F. As per manager chicken had been cooked in the morning and was cooling at the sandwich prep cooler. Chicken were removed and placed into walk in freezer to rapidly chill to 41*F. A second temperature was taken and chicken had cooled to 41*F. Advised manager that the top portion of the sandwich prep cooler is usually not made to cool foods. When cooling foods, the walk in cooler or reach in refrigerator or freezer should be used.
Observed shrimp in sandwich prep cooler at 66*F. As per manager, shrimp had been thawed and seasoned approximately 1 hour before the inspection started and was placed in sandwich prep cooler to make menu items. Shrimp was removed and placed in walk in freezer to rapidly cool. After approximately 15 minutes, shrimp had cooled to 51*F. Manager agreed to keep shrimp in freezer until it reaches 41*F or less. When cooling foods, the walk in cooler or reach in refrigerator or freezer should be used.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Andrew V. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with 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.
