Village Inn
Permit ID: FD-80230
Permit Type: E & D
14539 NW Grand Ave 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
B
1
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 metal pans, vegetable dicer, and milk shake machine, stored away as clean, with stuck on food debris. PIC stated they hadn't recently used the milkshake machine. Advised person in charge (PIC) that dishware and utensils, which are used cook/hold/prepare time/temperature control for safety (TCS) foods, must be cleaned to sight and touch to prevent contamination of foods. PIC stated they will have the milkshake machine properly cleaned and sanitized; and moved the pans and vegetable dicer to dishwashing area to be washed, rinsed, and sanitized.
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. Observed cooked beef pot roast, egg crepes, liquid egg, butter, bread stuffing, and sliced cheeses in prep-style refrigerator, at southwest side of kitchen, measuring 47 - 57 degrees F. Cook stated all of the food items were recently stocked from the walk-in refrigerator except for the beef pot roast, which had been in the refrigerator for more than 4 hours. Advised PIC that the food items are time/temperature control for safety (TCS) foods, which must be held below 41 degrees F. Employee discarded the beef pot roast, and moved the other food items to another properly operating refrigerator to rapidly cool. PIC stated they will ensure TCS foods are held at proper temperatures.
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. - Observed ambient temperature of prep-style refrigerator on southwest end of kitchen server line, measuring 52 degrees F using min/max thermometer. Refrigerator was holding time/temperature control for safety foods at time of inspection. Advised person in charge (PIC) that refrigeration units which hold time/temperature control for safety (TCS) foods must hold such foods at 41 degrees F or below. PIC stated they will have the refrigerator inspected and/or repaired. No TCS foods are to be held within the refrigerator until the units are holding foods at 41 degrees F or below. PIC stated they will use other properly operating refrigerators until refrigerator is working properly.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Observed bottom compartments and shelves of prep-style refrigerators on main cook line, with food debris build-up. Advised person in charge (PIC) that non-food contact equipment which holds containers of food must be cleaned to sight and touch to ensure it does not contaminate stored foods. PIC stated they will have the refrigerators clean more thoroughly and frequently.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed debris build-up underneath equipment on server line. Advised person in charge (PIC) that areas underneath equipment shall be cleaned to sight and touch and at a frequency to prevent debris build up. PIC stated they will have areas underneath equipment cleaned more thoroughly and frequently.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 2 Priority Foundation and 2 Core violations on this inspection. Inspection rights verbally reviewed with person in charge, John B. No County legal action will result from this inspection. Emailed inspection report.
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.
