Inspection Report

Business Name
The Blue Fin

Business Address
1401 N CENTRAL AVE PHOENIX AZ 85004

Permit Number
FD-02500

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/6/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 cook crack raw eggs with gloved hands and the cook proceeded to deglove and re-glove without washing hands in between. Advised PIC that hand washing must be done every time gloves are removed after handling raw eggs. Conduct training with staff on proper hand washing and when hand washing is required. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.

Addl Notes: Observed a deli slicer with food debris stored behind a storage rack in the kitchen. Advised PIC the slicer must be washed, rinsed, and sanitized before storage to avoid contamination. The PIC stated the slicer was used up to 4 hours prior and the employee who cleans the slicer would not be back until the next morning. A scoop for the cooked rice was being stored on the cook line in an empty container with visible dry food on the scoop. Utensils used for ready to eat foods must be stored in a container of water at a temperature of 135°F or more and cleaned throughout the day at least every four hours. Conduct training with staff on cleaning frequency for food contact surfaces and utensils. Corrective Action: Correct prior to next routine inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: Observed cooked chicken stored in the walk in without date marking on the container. The PIC stated the chicken was cooked and will be stored for more than 24 hours in the walk in. Advised PIC that date marking is required for RTE food that will be stored for more than 24 hours to ensure the food is disposed of within 7 days of preparation. Conduct training with staff on proper date marking for ready to eat foods. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection.
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.

The RS # for the EHS accompanying during the inspection is #998
Inspection report emailed.

The prep sink next to a three compartment sink is being used to store clean dishes and the prep sink is directly plumbed to the sewer. Provide adequate separation between between the clean dishes and the bottom of the sink to prevent contamination in the event of a sewer backup.

"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.