Inspection Report

Business Name
Via Delosantos Restaurant

Business Address
9120 N CENTRAL AVE PHOENIX AZ 85020

Permit Number
FD-00258

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/16/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. 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 a condiment squeeze bottle inside a food container in the prep cooler by the cook line, the bottom of the bottle was in direct contact with the food. The person in charge removed the condiment bottle and discarded the food in the container at the time of inspection. Discussed food only contacts surfaces of equipment and utensils that are cleaned & sanitized or contact single-service and single-use articles and cleaned linens.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Observed the mechanical dishwasher in use with 0ppm chlorine sanitizer. The person in charge had the mechanical dishwasher serviced at the time of inspection and the sanitizer concentration of 50-100ppm was verified. Discussed chlorine sanitizer concentration of 50-100ppm for manual and mechanical ware-washing.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Observed a build up of organic matter inside the dispensing nozzles of the soda machine by the chips and salsa station. The person in charge removed the nozzles for cleaning at the time of inspection. Discussed surfaces of utensils and equipment contacting food that is not TCS food shall be cleaned: at any time when contamination may have occurred; at least every 24 hours.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Core-7-209.11, C: Storage-Other Personal Care Items

Observed an open employee personal drink stored on the prep table directly adjacent to cooked ready to eat chicken that was being prepped by the employee. The employee removed the personal drink and placed it in the designated employee storage area at the time of inspection. Observed a plastic grocery bag with bottled drinks stored directly on top of a cutting board at a prep station by the cook line. The person in charge removed the grocery bag and the cutting board for washing before returning to the prep station. Discussed storing personal items in designated employee area to protect from contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage

Observed in use tongs and ladles stored on top of lids at the hot holding station with the food contact surface of the utensils in direct contact with the handles, observed in use tongs stored hanging from the drip system of the ventilation hood above the cook top. The person in charge removed all the utensils for washing and placed new utensils to be stored inside food containers and/or in a clean empty container to protect from contamination. Discussed between use storage of in use utensils must be left sitting in water that is 135?F or hotter and not hung on exhaust hood frame or equipment handles between uses.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Observed an accumulation of dust and soils on the fan covers and ceiling of the walk in cooler. Discussed cleaning frequency to protect from contamination of foods stored in uncovered containers.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-6-202.11, C: Light Bulbs, Protective Shielding

Observed no protective covering of the ceiling lights directly over areas of food storage and food prep. Discussed light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.

Note:
Observed sign stating for dogs allowed in the outside patio area, establishment does not have a dog friendly patio permit. Discussed dog friendly patio requirements and provided the person in charge with dog friendly patio information/permit application.

No County legal action will result from this inspection.

Inspection report delivered via email.

Review Notes: QA - MB,Signer: Janie Snyden,Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.