Maricopa County, AZ

Bashas No 66

Permit ID: FD-84839

Permit Type: E & D

36889 N Tom Darlington Dr 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.
Priority Violation *
Cutting Edge Participant
Not Participating

Violation Description

Violation Comments

Correct By
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. ..........Slicers with accumulation of food debris on blades and nonfood contact surfaces. Deli department is closed for the day and slicers were stored as clean and ready for use immediately in the morning. Instructed manager to re-wash, rinse, and sanitize slicers before use in the morning. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Corrected At Time Of Inspection
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. ..........In self service hot holding case, chicken wings and chicken pieces with internal temperatures of 90*F-115*F. Per employee, TCS foods were placed out for service 1-2 hours. For quality, chicken wings and chicken pieces were discarded. See embargo form. Discussed proper hot holding temperatures with employees. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.
Corrected At Time Of Inspection
Single-use & single-service articles: properly stored and used
Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items .......In small storage room outside of walk in freezer, boxes of single use cups stored directly on ground. Instructed manager to store all food and food contact surfaces off of ground to prevent contamination. (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
Correct Prior To Next Routine Inspection
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces ...........Throughout deli department, shelving, door handles, sides of ovens and deep fryers, with accumulation of food debris and residues. Deli department is closed. Discussed the importance of cleaning nonfood contact surfaces every day. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is on the Cutting Edge of food safety and had 1 Priority, 1 Priority Foundation and 2 Core violations on this inspection. Provided Maricopa County handouts for food borne diseases/symptoms and cleaning d/v accidents. Per Plan Review OC Inspection: Correct the items listed within 90 days or sooner provided supply chain issues are resolved. 1. 3 compartment sink has direct connection for the all 3 basins. Route drains to floor sink to create an indirect connection to waste. Ensure 1 inch air gap is maintained. 2. Provide ASSE 1013 reduced pressure zone assembly for water lines into combi oven. RP must have drain cup (if applicable) that is plumbed to floor sink with 1 inch air gap. 3. Pressure vacuum breaker installed on floor sprayer needs to be installed 12 inches above highest downstream point. 4. Provide an ASSE 1022 for tea machine. 5. Repair walk-in door gaskets. 6. Provide a cleanable surface on wall behind pizza prep make table. 7. Repair pitted floors by 3 compartment sink. 8. Repair epoxy cove next to walk-in. Person in charge consented to inspection and reviewed inspections rights with person in charge: Alexis E. Routine inspection report was emailed to person in charge at establishment. Inspection report confirmed received. No County legal action will result from this inspection.

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.