*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
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods
Cook touched ready to eat cut cabbage with bare hands. Touching ready to eat foods with your bare hands is prohibited. Use gloves, tongs, etc. Cut cabbage was discarded.
Corrected At Time Of Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented
Owner indicated that she took the cooked beans home to freeze. No food operations that are related to the business can be done from home. Was instructed. Beans embargoed.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling
Machaca cooked @8am was cooling in the reach in at a temperature of 83df. This cooling process is unapproved. You are not allowed to cool cooked food on the mobile food unit. Embargoed.
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
Manta ray/shrimp medley, carne asada, and cabeza hot holding at 109-130df. Must maintain at 135df or above. Steam table was not functioning properly as the pilot was blown out. Pilot was re-ignited and cooked foods were re-heated to 165df on the grill.
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
Observed the following TCS foods out of cold holding temperature inside the reach-in refrigerator since 8:30 AM per operator, Pico de gallo@ 65df, Raw beef@ 50df, and raw shrimp @46df. Must maintain at 41df or below. Foods was removed from refrigerator. Embargoed.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-206.11, P: Restricted Use Pesticides, Criteria
Ortho home defense pesticide was stored in the compartment under the 3 comp sink. Only licensed pest control can be performed. Was instructed to remove the pesticide.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment
Cold holding unit was holding at an ambient temperature of 45df. Must be able to hold food at 41df or below. Was adjusted to hold colder but in reality the temperature went up to 53-56df. Permit suspended.
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
Using non-food grade grocery bags to store cut cabbage. Only use food grade bags. Was instructed. Bag of cabbage was thrown out.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 7 Priority, 1 Priority Foundation and 0Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. A pattern of non-compliance for foodborne illness risk factor violation # 19, [code reference] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Maricopa County policy requires suspension of the operating permit of businesses with serious conditions constituting an imminent public health threat. Your permit is hereby suspended. If desired, you may request a hearing within 15 days. When violations are corrected call this office for a reinspection to reinstate your operating permit. If violations are not corrected or if a hearing is not requested within 25 days, your operating permit will be revoked.
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.
