Inspection Report

Business Name
Banner

Business Address
1400 S DOBSON RD MESA AZ 85202

Permit Number
FD-04439

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/30/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-Inspection Required

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. ====Observed inside shared walk in unit inside speed rack with open container of raw chicken stored over raw hamburgers. Notified Person In Charge (PIC). PIC moved raw hamburgers to be discarded. =====Separating types of raw animal foods from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas 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.

Correct By: Corrected At Time Of Inspection

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. ====Establishment has par cooking policy for par cooked chicken and par cooked hamburgers. At time of inspection no documents for par cooked hamburgers could be located. Notified Person In Charge (PIC). Per PIC all par cooking/non-continuous cooked foods need to be documented on the cooling chart by main walk in unit. Per employee par cooked hamburgers were from this morning. During this inspection, on the cooling chart was missing. Directed PIC to obtain new chart and document par cooked hamburgers on the par rack inside the main walk in unit. ====Written procedures for non-continuous cooking shall: Have obtained prior approval from the regulatory authority; Be maintained in the food establishment and are available to the regulatory authority upon request; Describe how the requirements for non-continuous cooking are to be monitored and documented.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding.

===Hot cooked baked potatoes on cook hot line at 112*F-119*F. Notified Person In Charge

(PIC). PIC verified internal temperatures and reheated baked potatoes over 165*F.

========Except during preparation, cooking, cooling, or when time is used as a control all

TCS food to be maintained at 135°F or higher. 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/4614/AMC-Toolbox---Hot-Holding.

Correct By: Corrected At Time Of Inspection

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. ===Establishment has time as control policy for bistro hot holding and cold holding food. At time of inspection no timers could be found at station. Notified Person In Charge (PIC). PIC labeled time of expiration to be at 7pm. ======= If utilizing 4 hours and no temperature control: The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 28

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

Comments:

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions. ====Observed large amounts of black organic matter inside areas of Mongolian side grill; and deli slicer room. Notified Person in Charge (PIC). ----Dirty Floors.

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, and 2 Priority Foundation Violations on this inspection.
No County legal action will result from this inspection.

Reviewed and discussed: date marking procedures; integrated pest management control.
Of note: Establishment may be upgrading three compartment sink area. Various work orders for defrosting units #20 and upgrading hood vents.
Inspection report emailed to the establishment.
Recommend: Routine cleaning list for Mongolian Grill Side.
Core Violation #53W. Please correct prior to next routine inspection.
An audit of food handler certificates was 40/40.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to
permittees in the coming months. 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)
Note: 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

Email Sent: CHECKED,Award: Not Participating,Signer: Ilia Moreno ,Review Notes: QA,Review Complete: CHECKED,Request Notes: Hold for Review,Request Review: 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.