Inspection Report
Streets Of New York
6730 E THOMAS RD SCOTTSDALE AZ 85251
FD-02410
Food Establishment - Eating & Drinking
Food Routine Inspection
2/28/2024
Not Participating
2
Completed
Violations
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: 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.
At time of inspection, observed 3 cooked, cheese pizzas cooling on a rack by the oven with an internal temperature of 75*F. Per cook, these pizzas were made and placed to cool 2.25 hours prior. All time/temperature controlled for safety (TCS) foods that are cooling are required to be cooled from 135*F to 70*F within the first 2 hours and below 41*F within a total of 6 hours. Because the pizzas were not below 70*F within the first 2 hours of cooling, they were embargoed.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
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.
In the pizza prep unit, observed a container of pizza sauce at 46-48*F, a bag of Canadian bacon at 50*F, and a cup of cooked chicken at 46*F. All Time/Temperature controlled for safety (TCS) foods in cold holding are required to be kept at 41*F or below. Foods were placed in the unit less than 4 hours prior and were moved to the walk in cooler to cool.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Repeat Violation
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
At time of inspection, observed rodent droppings on the water heater in the dish area, underneath the dishwashing machine, on the floor behind the ice maker, on the floorbehind the reach in freezer in the dish area, on boxes on the dry goods shelving, on the floor behind the hot holding equipment, on the floor behind the pizza oven, on the floors of the shed storage, and under the booths in the dining area. In the cabinets under the register counter and soda machine, observed a large quantity of rodent feces, urine, food and food debris, trash, and utensils. In those cabinets, observed staining on the bottom and walls of the cabinets. This is an increase in activity since the last routine inspection and re-inspection. Reviewed pest control reports. Establishment must remain free of pests. This is a 4th repeat violation.
Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring
At time of inspection, observed 20+ drain flies in the floor drains in the dish area. Also observed 10+ drain flies in drain in the cabinets under the soda machine. Establishment must remain free of pests. Please monitor these areas and inform your pest control company of the issue. Please monitor the establishment for places that may attract or harbor these flies. This is not a repeat violation.
Correct By: Correct Prior To Reinspection,Repeat Violations: 4th
Comments/Details
At time of inspection, no certified food manager (CFM) was available on the premises. A CFM must be present on the premises at all times. Please have a CFM for next routine inspection.
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;
Re-inspection for rodent activity will be conducted in 10 days.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Embargo Lbs: 6,Food Manager Licenses: 0,Signer: Bart M.
"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.
| 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.