*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
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 raw beef (50*F) and chicken (52*F) that was prepared prior to inspection (less that 2 hours from being cut, as per manager) in three door counter height refrigerator next to steam table at service line. Cold hold products are to be cooled rapidly and stored at 41*F. Manager had employees remove meat and place in walk in cooler to quickly cool. Advised manager to routinely monitor food cold hold temperatures in refrigerators.
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 that three door counter height refrigerator next to grill with an ambient temperature of 54*F. Refrigerators must be working at temperatures that hold food at 41*F or lower. Manager removed temperature control for safety foods from unit and placed in walk in cooler. Repair company was called to fix unit. Reinspection to be completed on or before October 8, 2021.
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 cooked meat being cooled in tightly covered containers with a depth of more than 4 inches in walk in cooler at 74*F. According to manager items had been in cooler for approximately 1 hr. Items were uncovered and placed into shallow containers to rapidly cool. - Corrected at time of inspection.
Correct Prior To Reinspection
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. Verbally discussed Notice of Inspection Rights with Juan A. Emailed copy of inspection report to facility. Emailed copy of 72 hour notice with inspection. Reinspection to be completed on of before October 8, 2021
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.
