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
D
4

Violation Description

Violation Comments

Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge The operator did not demonstrate knowledge regarding foodborne illness safety and symptoms. Discussed with operator the common food-borne illnesses, Salmonella, Shigella, E. Coli, Noro Virus and Hepatitis A, along with it's associated systems.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw shelled stored above ready to eat shredded cheese inside the refrigerator. Cook moved raw shelled eggs to the bottom portion of the refrigerator and moved the shredded cheese to the upper portion of the rack.
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. The followings cooked TCS foods were observed out of hot holding temperature stored inside the steam-table, cooked carne asada 123F, gravy 93F, sausages links 98F, beef patties 108F, cooked rice 118, tomato salsa 106F for less than 2 hours, per operator. Cook reheated to 165F on the griddle for at at least 15 seconds.
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. 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. Observed the following TCS foods out of cold holding temperature stored on the outside compartment of the reach-in refrigerator, raw shelled eggs 76.4F (eggs stored outside), pico de gallo 54F, shredded cheese 55F, cooked bacon 54F, sour cream at 51F. for less than 2 hours. Operator placed foods inside the reach-in refrigerator so an internal temperature of 41F.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Chlorine sanitizer bucket solution had concentration over 220 ppm. Operator prepared a new batch of chlorine sanitizer solution, between 50-100 ppm.
Corrected At Time Of Inspection
MF
Mobile food regulation compliance
~MCEHC Chap. 8, Sec. 3, Reg. 7c, 8e, 9f; The name and/or vehicle number not indicated on both exterior sides & rear of the vehicle in letters of contrasting colors and at least 3” high and a minimum of 3/8” wide. Business name and #815 is missing from the rear side of the vehicle. Provide letters of contrasting colors and at least 3” high and a minimum of 3/8” wide.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 2 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager Operator is missing a Certified Food Manager Certificate. Provide by the next routine inspection Inspection started at 454 1st Ave Mesa, AZ (& Mesa Dr) Conducted inspection with RS #1381 Paper Inspection report emailed to Monica D. Figueroa


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.