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
0
Inspection Comments

OC Reinspection, E&D Class 3, 0-9 Seating. Inspection conducted with owner Chanedra N. ***Animal proteins must be cooked in an approved NSF self-contained commercial grade unit. ***Recommend painting the front service wall with a semi-gloss paint that is light in color to facilitate cleaning. Correct the following items prior to routine inspection: 1) Provide an approved dipper well faucet with a 1-inch air gap for the ice cream unit. Dipper well/unit may not be used until an approved faucet is provided. 2) Provide an NSF commercial grade approved toaster oven and toaster to cook the bread/bagels. 3) Replace the non-NSF approved racks with NSF approved racks. 4) Replace the perforated ceiling tiles above the mop sink basin with washable vinyl ceiling tiles. 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.