Maricopa County, AZ

Mac Daddy Wingz and Cheeze

Permit ID: FD-84418

Permit Type: E & D

3134 S Mill Ave 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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
Violation
ID

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 cook prepping raw chicken, throw away trash and touch the trash can rim and then go back to food prep. Discussed proper hand washing with the person in charge (PIC) and when hand washing is required. Cook washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. Provided PIC with when to wash guidance document 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. - Observed raw chicken stored in prep table with a temperature of 55*F at time of inspection. Per person in charge (PIC) raw chicken was placed into the prep table less than an hour prior to inspection and was moved to a reach-in cooler to rapid cool back to 41*F at time of inspection. Observed prep cooler with an ambient temperature of 55*F at time of inspection. Establishment has multiple working reach-in in establishment. Discussed with PIC about discontinuing use of prep table until it can maintain TCS foods at 41*F and below. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed establishment with construction debris over shelves, prep tables, reach-ins, & sinks throughout establishment. Observed establishment amidst a remodel and discussed with person in charge about covering equipment & cleaning equipment prior to food service. Discussed with person in charge about cleaning procedures when construction is happening. Clean prior to reinspection on 3/14.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - Observed walls, floors, and ceilings covered in construction debris at time of inspection. Observed establishment amidst a remodel and discussed with person in charge about cleaning requirements prior to food service. Discussed with person in charge about cleaning procedures when construction is happening. Clean prior to reinspection on 3/14.
Correct Prior To Reinspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Repeat violation (2nd consecutive). Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Observed establishment under construction and expanding into another suite. Observed walls removed/built, hand sinks moved, & new bar constructed at time of inspection. Please submit an application, supporting documentation, and fees within 5 business days. Of Note: - Inspection conducted with RS# 1206. - Reviewed proper cooling procedures with manager. - 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. Due to the violations noted on this inspection report, County legal action may 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.
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