Samantha Diner Inc
Permit ID: FD-85928
Permit Type: E & D
13765 N Litchfield Rd Surprise 85379
*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
1
19
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. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.... Cooked chicken with internal temperatures between 98 degrees F and 119 degrees F hot holding in the steam table across from the grill. PIC stated that the chicken had been placed into the steam table one hour prior, and was reheated to 165 degrees F. Pan containing the chicken is inside of another metal pan. Recommend to not double pan items in the steam table. TCS items that are hot holding need to be held at a temperature of 135 degrees F or higher.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.... Observed cooked and cooled lasagna and spanakopita cold holding in the walk-in cooler that was prepared two days prior without a date marking. Other items without a date mark include cooked pasta, sliced ham, cut tomatoes, and cut lettuce. PIC directed kitchen associate to label TCS items with the respective dates. TCS food needs to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.12, C: Cutting Surfaces.... Cutting board that is stored in between the heat lamp and prep table is melted. PIC will discard cutting board. Ensure all cutting surfaces are maintained in good repair and are easily cleanable.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.... Cold water not working at the hand washing sink near the salad prep table. PIC stated that the faucet was dripping when cold water is on, so it is switched off. Ensure hot and cold water are available at hand washing sinks. Repair by next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection. Inspection rights reviewed with Samantha N. Inspection report emailed. Discussed time as a control for eggs and ice in freezer.
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.
