Athens on Easy Street
Permit ID: FD-81230
Permit Type: E & D
7 E Sundial Cir Suite 4 Carefree 85377
*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
4
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at front bar. Person in charge informed there shall always be a hand drying provision at every hand washing sink. Person in charge restocked paper towels at time of inspection.
Corrected At Time Of Inspection
12
Required records available; shell stock tags, parasite destruction
Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source... Observed no shell stock tag attached to muscles in walk in cooler at time of inspection. person in charge informed Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. Person in charge found tag and attached it to container at time of inspection. Person in charge did not have out dates on any shell stock tags. Person in charge informed the date when the last Shellstock from container is sold or served shall be recorded on the tag or label.
Corrected At Time Of Inspection
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 chlorine sanitizing dish machine in front bar area with concentration at 0ppm. Person in charge informed sanitizer levels shall remain between 50-100ppm per manufacturers instructions. Person in charge moved all dish washing to kitchen dishwasher.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking.... Observed employee cooking chicken kabobs from raw. Employee took chicken off of gill and was going to begin plating when temperature was taken. Temperature was taken at 163*F. Person in charge informed chicken shall be cooked to at minimum temperature of 165*F. Employee placed kabobs back on the grill to cook to 165*F.
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 premade pasta with meat and dairy product in large reach in cooler at a temperature of 51*F. Observed Dish with cooked spinach and phylo dough in walk in cooler at a temperature of 48*F on speed rack. Person in charge explained that the products were made the day prior and today they were taken out an hour prior to temperature being taken. Neither product had been used for in preparation for service on day of inspection. Person in charge placed both products in walk in cooler to rapidly cool at time of inspection.Time/Temperature Control for Safety Food must be cold held at 41 deg F or below.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Observed in use quat sanitizer in 3 compartment sink with a concentration at or above 500ppm. Person in charge informed when using quat sanitizer it shall remain at or between 150-400ppm per manufacturers instructions. Person in charge added water to sanitizer to lower concentration to around 300ppm at time of inspection.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 4 Priority, 2 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Report emailed at time of inspection On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
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.
