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
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 salad refrigerator at servers station to be 45*F using min/max thermometer. The only TCS food items in the unit were coleslaw, cheese, and lettuce which all had internal temperature range of 41-43*F. PIC stated that the coleslaw, shredded cheese and lettuce were recently stocked. 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. PIC opted to temporarily use time as a control and called for service. Discussed importance of documenting times when using time as a control for food safety. Please continue to monitor the ambient temperature of this unit. THe ambient temperature of cold holding units must be 41*F or below.
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 food residue and build-up inside the microwaves at the cook line. Food contact surfaces of cooking or reheating equipment shall be kept free of encrusted food deposits and other soil accumulations. Food contact surfaces shall be clean to sight and touch. Advised PIC to clean equipment after spills or during slower times. Also, 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
50
Sewage & waste water properly disposed
PRIORITY VIOLATION-5-402.11, P: Backflow Prevention ----- A hose attached to the mop sink was stored with a spray nozzle attached at the end of it with water left on. PIC turned the water off and disconnected the hose from the mop sink faucet. Discussed the potential health hazard of cross connection, back siphonage and backflow.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation and 1 Core violations on this inspection. 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.
