Barrio Queen
Permit ID: FD-87962
Permit Type: E & D
31 S McClintock Dr 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
1
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 multiple battery operated paper towel dispensers at hand wash sinks non operational thus leaving the handwashing sink/stations without a hand drying provision. PIC provided paper towel rolls at each handsink at time of inspection. PIC stated there have been issues with the dispenser batteries and are working on getting dispensers fixed. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.
Observed the mechanical dishwasher in kitchen not automatically dispensing chlorine sanitizer properly when tested with chlorine sanitizer strips. Observed dishes actively being washed through the dishwasher which measured to 0ppm per chlorine test strips. Dishwasher was ran multiple times and each time the chlorine test strips measured to 0ppm. PIC had repairman for dishwasher come out to establishment at time of inspection. Discussed making use of 3 compartment sink to wash, rinse, and sanitize dishes until dishwasher can be repaired and sanitize dishes between 50-100ppm per chlorine test strip.
Corrected At Time Of Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed ice cream scoops sitting in water which measured to 109*F per probe thermometer. PIC removed ice scoop from water at time of inspection and replaced with new, clean scoop not sitting in water. Instructed PIC to clean scoops every 4 hours or keep the scoop in water that is 135*F or above. Equipment food-contact surfaces and utensils are to be cleaned throughout the day at least every 4 hours. In-use utensils, if intermittently stored in a container of water, shall be at a temperature of 135°F or more and the utensil and container shall be cleaned at least once every 24 hours.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. Notice of Inspection Rights verbally acknowledged by Reyna V. 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.
