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
3
Violation
ID

Violation Description

Violation Comments

Correct By
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. - Observed raw chicken, raw beef patties, raw prime rib, & lettuce in the prep table with temperature between 44 to 47*F. Observed ambient temperature of prep table to be at 37.3*F at time of inspection. Per PIC, items are placed in the prep table less than an hour prior to inspection. PIC filled gaps in the prep table with empty containers and the lids were closed on the prep table at time of inspection. Items were re-temped at 41*F at time of inspection. Observed unpasteurized whole shelled eggs, buttermilk, and cut lettuce with temperatures between 51 to 55*F in the reach-in next to the dish rack. Per person in charge (PIC), items had been in the reach-in since yesterday and was embargoed at time of inspection. Observed ambient temperature of the reach-in to be at 49.5*F at time of inspection. Discussed with PIC about discontinuing use of reach-in and utilize other cold holding units until the reach-in is able to maintain TCS food at 41*F or below. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Observed chlorine sanitzer bucket with a concentration of over 200 ppm. Person in charge (PIC) diluted sanitization bucket & the sanitizer solution retested at 100 ppm. Sanitizer must test between 50 to 100 ppm & must be tested every time solution is made.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no chlorine or quat test strips in establishment at time of inspection. Observed bleach used for sanitizer buckets at time of inspection. Observed quat dispenser at 3-compartment sink at time of inspection. Discussed importance of having chlorine and quat test strips to determine concentration of sanitizer levels. Obtain prior to re-inspection on 6/1.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed leak from the drain pipe of the mop sink. All plumbing systems must be maintained in good repair. Repair prior to next routine inspection.
Correct Prior To Next Routine Inspection
50
Sewage & waste water properly disposed
PRIORITY VIOLATION-5-402.13, P: Conveying Sewage - Observed both floor drains in establishment to be draining very slowly. Observed the drains to not overflow when sinks are run. Observed equipment run at full capacity and that the systems is having a hard time conveying sewerage properly. Repair prior to re-inspection on 5/25.
Correct Prior To Reinspection
Inspection Comments

This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation and 2 Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. Of Note: - Discussed with PIC about labeling spray bottles. - 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. Report e-mailed. 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.
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