Maricopa County, AZ

Dragons n Churro

Permit ID: FD-89874

Permit Type: E & D

2000 E Rio Salado Pkwy Suite 1068 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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
Violation
ID

Violation Description

Violation Comments

Correct By
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.>>>Observed house made candied peaches with a pink/black slimy organic ring around the top of the candied peaches in the container in the walk in refrigerator. Person in charge willingly discarded of the candied peaches. Establishment must discard any food that shows signs of being unsafe, adulterated, or not honestly presented to ensure they are not sold/serve and so that whatever caused them to be unsafe, adulterated, or not honestly presented does not spread to other foods in the same space.
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. 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.>>>Observed hot holding unit with cooked boba with an internal temperature of 110*F. Employee indicated it was made at 11:45 more (more than 2 hours before inspection). Employee indicated in the warmer it was good for up to 8 hours. Person in charge indicated it is suppose to be on time as a control but the preparation time was not written on the container and the person in charge was unable to provided a time as a control policy. Person in charge willingly discarded of the boba. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F) too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.>>>Observed dairy flan, hard boiled eggs, and house made hollandaise sauce with no date indicating when they were made. The person in charge indicated they were made more than 24 hours before inspection but less than 7 days. Person in charge labelled these foods with the day they were prepared. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Kimchi containing cabbage is considered a RTE TCS food. Person in charge willingly discarded of the foods listed above.
Corrected At Time Of Inspection
Inspection Comments

Core-2-102.12(A), C: Certified Food Protection Manager>>>At time of inspection none of the present staff were able to provide documentation verifying that they are a Certified Food Protection Managers. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. Correct by next routine inspection. This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection. Reviewed: time as a control; vomit/fecal accident clean up procedure Of note: if hollandaise sauce is made with eggs prepared under 155*F the establishment must have a consumer advisory next to foods that contain the hollandaise sauce A copy of the inspection report was emailed. No County legal action will result from this inspection. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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) 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.


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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