*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
2
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.14 (A-E), P: Non-Continuous Cooking. 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/4616/25575/AMC-Toolbox---Cooking.>>>Observed cooked chicken in water in the refrigerated prep unit; the person in charge indicated the chicken was par-cooked to roughly 145*F and will be cooked to 165*F when it is added to orders. The inspector informed the person in charge that they are required to get prior approval from the department before implementing a non-continuous cooking procedure in their kitchen. After discussion concerning how the par-cooked chicken was prepared, the person in charge willingly discarded of the par-cooked chicken and guidance materials were provided to the person in charge so that they can create/complete the required documentation to get approval for par-cooking chicken. The inspector also informed the person in charge they can change their procedure so that they 1) fully cook the chicken every time and reheat it to order or 2) cook raw chicken to order (no par-cooking) if they do not want to create/complete the required documentation for par-cooking chicken. Re-inspection 03/03/23.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed chopped green onion, cabbage/carrot mix, and chopped bell peppers stored directly in grocery store shopping bags with type face. The inspector explained to person in charge that these bags are not intended for multi-use and the type face can migrate onto the food. The person in charge willingly discarded of all of the foods listed above.
Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe, must be durable/corrosive resistant/non-absorbent, sufficient in weight and thickness to withstand repeated warewashing, smooth/easily cleanable, and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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. A copy of the inspection report was 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.
