Boondocks Tempe
Permit ID: FD-81157
Permit Type: E & D
1024 E Broadway Rd Tempe 85282
*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
2
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 dishes being washed, rinsed, and sanitized in dishwasher with sanitizer concentration that measured to 0ppm per chlorine test strip. PIC replaced sanitizer jug and dishwasher was ran and primed 4 separate times before unit was able to successfully measure to 100ppm per chlorine test strip. Discussed running the unit and measuring sanitizer levels in the morning when opening to ensure unit is working properly before running dishes through. Dishes were re-washed, rinsed, and sanitized at time of inspection.
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.
At cooler drawers under the stove top, observed multiple TCS items measuring between 50-53*F per probe thermometer including raw chicken, raw beef patties, slices of turkey, ham, and cheddar cheese. Per PIC, the unit had been defrosting as of 1 hour ago and items had been placed in unit at 11am (3 hours prior to inspection). PIC moved all TCS items from unit and to the walkin. Discussed not using unit for TCS itms until able to hold all TCS items at 41*F or below and make use of working large prep cooler and walk in to cold hold at 41*F or below.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Observed a leak coming from far left hot water faucet on the 3 compart sink when water turned on. on. Repair prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 1 Core Violations on this inspection. Notice of Inspection Rights verbally acknowledged by Mark G. Report emailed. No County legal action will result from this 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.
