*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
4
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. ....Employees wearing gloves touched their clothing, face, trash and continued handling food without washing hands. Had employees wash hands. 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.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding.......Cooked peppers, cooked beef and cheese sauce in steam table at 119*F to 124*F internally. Manager returned them to grill to re-heat above 165*F. Hot held TCS food must be maintained 135*F or above. 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.
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.....Cut tomatoes, cut lettuce over ice at 72*F and 64*F internally. Employee stated they had been out 2 hours. Embargoed, manager discarded. Ranch dressing labeled "Keep refrigerated" at 64*F to 70*F internally. Manager stated it had been out less than one hour and moved it to an ice bath. TCS food must be maintained 41*F or below. 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.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.....Chlorine bleach in in-use 3 comp sink basin at greater than 200 ppm. Manager remade sanitizer to proper 50-100 ppm concentration.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had four Priority, no Priority Foundation and no Core Violations on this inspection. No County legal action will result from this inspection. Emailed report to S. Escalante
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.
