Maricopa County, AZ
*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 Description

Violation Comments

Correct By
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 corn on the cob with internal temperature of 111-119*F. The corn was supposed to be hot holding in a metal pot with hot water on the stove. PIC stated the corn was transported in the pot for a period of about 45 minutes and reheated the corn to over 165*F. Please ensure hot held TCS food items are maintained at 135*F.
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. - Pico de gallo in cooler with internal temperature of 56-60*F. PIC stated the pico was recently removed from refrigeration and placed in the cooler. The cooler did not have sufficient ice surrounding the product to maintain it below 41*F. PIC added more ice to surround pico container. PIC will monitor temperature and discard the pico if it has not reached 41*F or below prior to 10:00 PM. Please ensure cold held TCS food items are maintained at 41*F or below.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 0 Core Violations on this inspection. Discussed 3 compartment ware wash set up and related sanitizers. The Inspection Report was emailed and confirmed to have been received at time of inspection Inspection rights verbally delivered to Abner H. 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.