Inspection Report

Business Name
The Village At Ocotillo

Business Address
990 W OCOTILLO RD CHANDLER AZ 85248

Permit Number
FD-09535

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/29/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Re-Inspection Required

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Observed employee with gloves in dish pit

area touch dirty dishes and

food particles. Employee then proceeded in touching clean bowls and plates and cups with

contaminated dirty gloved hands.

Notified employee. Notified Person In Charge (PIC). Employee needs to rewash, rinse and

sanitize. Reviewed with employee

to take off gloves and wash hands before touching clean food equipment. ====== ??Employee

not washing hands after using

the toilet room; caring for or handling service animals or aquatic animals; coughing,

sneezing, using a handkerchief or

disposable tissue; using tobacco, eating, or drinking, handling soiled equipment or

utensils. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: Cooling. ===Observed establishment cooling half cut large cantaloupe inside main walk in

unit with internal temperature of 50*F. Large container was placed above cut cantaloupe. In previous inspection discussed to

refrain from stacking cut cantaloupe containers. Notified Person In Charge (PIC). Per cook employee the cantaloupe was

prepared at 7am. Time of inspection is after 12pm. Cantaloupe needs to be cooled within 4 hours. PIC voluntarily discarded

improperly cooled cut cantaloupe.=========TCS food prepared from ingredients at ambient temperature shall be cooled

within 4 hours to 41°F or less. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

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

inside main walk in unit with open container of hummus with open date of 11/6; expired on 11/12; today is 11/29; also observed

inside 4 door refrigerator with cut cubed ham from 11/22; expired on 11/28; cut sliced turkey from 11/22, expired on 11/28;

today is 11/29. Notified Person In Charge (PIC). PIC voluntarily discarded expired foods listed. 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

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 0 Priority Foundation violations on this
inspection.
No County legal action will result from this inspection.
Reviewed and discussed: Quat test strip expiration date.
Recommend: replacing burnt wall area by oven. Maintenance/replace two door Delfield refrigerator.
Emailed copy of inspection report to the establishment.
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

Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 35,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Kees Campbell

"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.