*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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.
Observed cold water faucet turned off at hand sink near dish wash machine. As per manager the sink has a leak and staff must have shut off the valve. Sinks must have hot and cold mixing faucets. Cold water valve was turned on. Manager will contact repair company to fix.
Corrected At Time Of Inspection
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 large container of beef broth (5 gallons+) in walk in cooler with an internal temperature of 59*F. As per the staff, the broth was cooked this morning and removed from stove around 9:00am. Foods must be cooled from 135*F to 70*F within two hours and then from 70*F to 41*F within an additional 4 hours. Beef broth was reheated to 165*F and then will be cooled.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises
Large containers with raw meats stored uncovered and on the floor of the walk in cooler. Foods must be stored at least 6 inches off the ground.
Correct Prior To Next Routine Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed knife stored between sandwich prep cooler and prep table. Utensils should not be stored between equipment that cannot be easily cleaned. Knife was removed and cleaned.
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 2 Core Violations on this inspection. No County legal action will result from this inspection. Verbally discussed Notice of Inspection Rights with Rigo M. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. Provided cooling charts to assist with verifying cooling practices.
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.
