Shawarma Factory
Permit ID: FD-84280
Permit Type: E & D
521 S College Ave Suite 110 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
Re-Inspection
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 establishment using non functioning prep cooler to hold large amounts of TCS items. Per probe thermometer, multiple TCS foods ranged in unit from 58-68*F including chopped lettuce, cut tomatoes, and hummus. PIC stated all foods has been put in cooler about 1.5 hours prior to inspeciton. Per min/max thermometer, unit's ambient air temperature measured to 52*F. PIC moved all TCS items to back working walk in at time of inspection. Discussed not using unit to hold large portions of food. Discussed only keeping small portions of food in unit and grabbing more food from walk in as needed. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in refrigerated prep table and it's refrigerated base until an inspector verifies that the unit is working.
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 establishment using non functioning prep cooler to hold large amounts of TCS items. Per probe thermometer, multiple TCS foods ranged in unit from 58-68*F. Per min/max thermometer, unit's ambient air temperature measured to 52*F. Discussed not using unit to hold large portions of food. Discussed only keeping small portions of food in unit if needed and grabbing more food from walk in as needed. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in refrigerated prep table and it's refrigerated base until an inspector verifies that the unit is working. A re-inspection will be conducted on 7/29/2022.
Correct Prior To Reinspection
Inspection Comments
Upon re-inspection, priority foundation violation #36 has not been corrected. Correct prior to re-inspection on 7/29/2022. A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Notice of Inspection Rights signed by Matihas H. 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.
