Inspection Report

Business Name
Mi Patio
Business Address
3347 N 7TH AVE PHOENIX AZ 85013
Permit Number
FD-00814
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
1/24/2025
Grade
D
Priority Violation
4
Inspection Status
Completed

Violations

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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/4573/AMC-Toolbox: Handwashing.

Addl Notes: Observed employee take cut lemon and squeeze lemon into customer beverage with bare hands. Beverage and lemon that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Violation #: 20

Repeat Violation

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl Notes: Observed house-made salsa containing tomatoes and fresh cut cilantro, stored in a large deep plastic bucket in facility walk-in. Salsa measured at 48*F, via probe thermometer. Per PIC, salsa was prepared at approximately 8:00 AM, 4 hours ago. Salsa was embargoed and discarded at time of inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Shallow containers no deeper than 4 inches, metal containers, and using ice as an ingredient can facilitate rapid cooling to ensure food items reach 41*F or below within the required timeframe. Provided cooling guidance and cooling methods guidance via email. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed one gallon of whole milk at 48*F, via probe thermometer, located in bar reach-in cooler. Ambient temperature of cooler was at a minimum of 48*F, via minimum/maximum thermometer. No other TCS items were in reach-in cooler. Per PIC, gallon of milk is regularly stored in bar reach-in. Milk was discarded at time of inspection. Discussed with PIC to not place TCS food/beverages in bar reach in until it can be repaired. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-903.11(A), (B) and (D) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Addl Notes: Observed two open buckets containing sanitized utensils located on floor underneath prep table in warewashing area. Instructed PIC to re-sanitize and re-locate utensils to a clean and dry area at time of inspection. Equipment, Utensils, Linens and Single-Service and Single-Use Articles must be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Corrective Action: Corrected at time of inspection.

4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed employee take wet cups and stack them after removing them from the dishwasher. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Employee unstacked cups and left them to air dry at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe

Addl Notes: Observed two trays of pre-made tamales, tacos, and egg rolls wrapped in a "thank you" to-go bag located in far side reach in cooler on cook line and in facility walk-in. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC removed food items from the to-go bags at time of inspection. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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