Flavor Bomb Kitchen
Permit ID: FD-89793
Permit Type: Food Processor
2013 E Cedar St Tempe 85281
*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
B
1
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling.>>>Observed a plastic container of green chili salsa with an internal temperature of 55*F. Person in charge indicated it was cooked around 3 am (more than 6 hours from the inspection start time) and that they did not monitor the cooling process and did not take internal temperatures at any point. Person in charge willingly discarded the green chili salsa. Person in charge was reminded that foods must cool from 135*F to 70*F in 2 hours and 70*F to 41*F in 4 hours (the cooling process must not exceed 6 hours). Cooling log template was provided and cooling guidance was emailed.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing>>>Observed completely thawed fish in reduced oxygen packaging (ROP) that bears a label that it is to be kept frozen until time of use. Fish must be removed from ROP prior to thawing (or packaging must be sliced/cut) or immediately upon completion of thawing. Person in charge indicated they will start slicing the packaging prior to thawing.
Retailers should be aware that when a manufacturer packages fish and fishery products a hazard analysis is required under 21 CFR Parts 123 and 1240, Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products (the Seafood HACCP Rule) to provide for control for nonproteolytic C. botulinum. Factors that make formation of C. botulinum toxin reasonably likely to occur during finished product storage and distribution are those that may result from the use of a reduced oxygen packaging (ROP) environment in a food that does not contain barriers to growth of C. botulinum. If freezing was chosen by the manufacturer as the barrier to control for nonproteolytic strains of C. botulinum, then each individual package of the ROP fish should be labeled to be kept frozen and thawed according to the manufacturer's label instructions. Typically ROP fish will come into retail food establishments in a frozen state with a label that indicates to thaw immediately before use or indicates that the product needs to be kept frozen, and thawed under refrigeration immediately before use.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation and 1 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.
