Maricopa County, AZ

Brave KBBQ

Permit ID: FD-88269

Permit Type: E & D

1743 E Broadway Rd 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
1
Violation
ID

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employee rub face with hands and proceed to wash hands, without soap, in a prep sink in the kitchen; they then proceeded to put gloves on to prepare food. Employee informed that they need to use soap while washing their hands. Person in charge indicated they would review proper hand washing with staff; employee re-washed their hands properly at hand sink. Hand washing sticker provided at time of inspection. Proper hand washing includes the following steps: (1) Rinse under running warm water (2) Apply cleanser (3) Rub together vigorously for at least 10 to 15 seconds while paying particular attention to removing soil from underneath the fingernails and creating friction on the surfaces of the hands and arms (4) Thoroughly rinse under running warm water (5) Immediately follow the cleaning procedure with thorough drying using approved hand drying provisions Priority Foundation-2-301.15, Pf: Where 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 employee rub face with hands and proceed to wash hands, without soap, in a prep sink in the kitchen; they then proceeded to put gloves on to prepare food. Employee informed that they must wash hands in hand sinks only so not to contaminate food preparation sink with bacteria from hands. Employee re-washed hands with soap in hand sink. Person in charge indicated they would train staff to only wash hands in hand sinks. Person in charge also indicated they would sanitize food preparation sink before using it for food preparation.
Corrected At Time Of Inspection
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 no paper towels at cookline hand sink in kitchen. All hand sinks must have a supply of hot and cold water, hand drying provisions, and hand cleanser. Person in charge restocked hand sink with paper towels.
Corrected At Time Of Inspection
27
Compliance with variance, specialized process, & HACCP plan
Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.>>>Observed kimchi made with Napa cabbages in walk-in refrigerator. Operator indicated per their procedures for making kimchi they ferment the chopped Napa cabbages at room temperature for 1 - 3 days; the kimchi observed was made 07/22; person in charge indicated it was their intent to keep the kimchi for more than 7 days because it is fermented. Person in charge indicated that the observed kimchi was fermented at room temperature for at least 1 day. Person in charge informed that cut Napa Cabbage must be cooled from room temperature to 41*F or below in 4 hours and then maintained at 41*F and below for only 7 days before being discarded (day 1 is the day it is chopped). Person in charge also informed that room temperature fermentation of time/temperature controlled for safety foods like Napa Cabbage is prohibited except with an approved variance with Maricopa County. Observed kimchi willingly discarded by operator. Operator indicated that going forward they will purchase kimchi from an approved vendor.
Corrected At Time Of Inspection
Inspection Comments

Core-2-102.12(A), C: Certified Food Protection Manager>>>At time of inspection none of the present staff were able to provide documentation verifying that they are a Certified Food Protection Managers. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. According to the updated Maricopa County Environmental Health Code Paragraphs 2-102.12(A) and 2-102.20(B) state that the Person in Charge shall be the Certified Food Protection Manager. Per paragraph 2-101.11, a Person in Charge must be present during all hours of operation. The Person in Charge shall be a Certified Food Protection Manager and is required to be onsite during the hours of operation. Correct by next routine inspection. This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation violations on this inspection. *Observed low temperature dish washer with 0 ppm chlorine after being run several times. No food contact surfaces observed being washed at time of inspection. Person in charge informed the dish washer was not dispensing chlorine and they must use their 3-compartment sink to sanitize until a sanitizer concentration of 50 - 100 ppm is observed at the plate level for the machine. Reviewed: vomit/fecal accident clean up procedure A copy of the inspection report was emailed. No County legal action will result from this inspection. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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) Note: 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 or call 602-506-6824.


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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