Inspection Report

Business Name
American Legion

Business Address
7145 E 2ND ST SCOTTSDALE AZ 85251

Permit Number
FD-02325

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/15/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

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.

In the walk in cooler, on the raw meat rack, observed ready to eat ham stored on the bottom shelf below raw steaks, raw burger patties, and raw ground beef. All ready to eat foods are required to be kept above raw foods to prevent cross contamination. Employee moved foods to proper storage.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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.

In the tall reach in cooler in the kitchen, observed a container of tomato sauce with the date of 11.4. In the reach in cooler in the back, observed a container of mole with the date 10/18. All ready to eat, time/temperature controlled for safety (TCS) foods are only allowed to be kept for 7 days and should be discarded after the 7th day. Foods were embargoed. Reviewed date marking procedure with employee.

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.

In the tall reach in cooler in the kitchen, observed various cooked meats, soups, cooked beans, and chili without dates on the containers. Went through items with employee and determined the days that the foods were made. Foods that the employee knew the dates of prep were labeled. All foods that the date of preparation was unable to be determined were embargoed.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing

Observed vacuum sealed bags of salmon stored in the reach in cooler and on a pan in the walk in cooler. Once taken out of freezing, all fish must be taken out of the vacuum sealed bags to thaw. Had discussion with employees about thawing fish.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Core-2-102.12(A), C: Certified Food Protection Manager
At time of inspection, no employee on the premises was a certified food manager. Please have at least one employee with a food manager certification on the premises at all times. This is a repeat violation.

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection report emailed.

Notes;

A pattern of non-compliance for foodborne illness risk factor violation #21, 3-501.18, 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.
Please reach out to inspector if you would like to set up this visit later on.

Due to having a third repeat priority violation on this report, employee William L. Has been signed up for the active managerial control course on 11/29.
If the you are unable to take the course, please reach out to the inspector prior to the day of the course.

Award: Not Participating,Embargo Lbs: 5,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA,Signer: George B.

"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.