Bird Talk Chicken
Permit ID: FD-82974
Permit Type: E & D
960 W University Dr Suite 116 Tempe 85281
*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-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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.--Cutting board and a knife was observed being washed and rinsed but not sanitized. PIC was advised that a sanitization step is required. PIC made chlorine sanitizer at time of inspection and was at the proper concentration of 50-100 ppm. PIC was instructed to re-sanitize anything that was not properly 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.--In the walk in cooler there was raw chicken, raw beef, cooked noodles, tofu, and cooked breaded chicken all between 51-53*F. PIC stated that the food had been in the unit between 4 hours to 1 day. PIC was advised to cold hold tcs foods at 41*F or below. PIC discarded the food at time of inspection.
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.--The walk in cooler was at 55.7*F ambient air temperature as tested by a min max thermometer for approximately 15 minutes. PIC stated that a technician will come the same day to repair the unit. Establishment has adequate refrigeration in other units to hold food cold for service. A reinspection will be conducted within 24 hours to ensure the unit is repaired.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. Zack B. verbally acknowledged the inspection rights. No County legal action will result from this inspection. The inspection report was printed and left with owner at time of inspection. Core-2-102.12(A), C: Certified Food Protection Manager---Observed no certified food managers certification. Please obtain a certified food managers certification prior to the next routine 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.
