Inspection Report

Business Name
Friendship Village Of Tempe
Business Address
2645 E SOUTHERN AVE TEMPE AZ 85282
Permit Number
FD-10709
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
12/7/2023
Grade
Not Participating
Priority Violation
3
Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. ====Observed employee with right hand glove directly touch raw battered fish and place into deep fryer. Employee took off glove. With same contaminated hand employee proceeded in directly touching clean equipment and plating open food directly touching burger and bun with contaminated gloved hand. Notified Person In Charge (PIC). PIC directed employee to take off contaminated gloved hand and wash hands appropriately. == Employee not washing hands often enough during food preparation to prevent cross contamination. Employee not washing hands between working with raw food and RTE food. 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 #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. ====Observed high temperature dish machine with maximum temperature of 150*F-152*F with establishment and inspector min/max thermometers. Notified Person In Charge (PIC). Employee reset the booster unit. Min/max shows temperature of 162*F. =======When using high temperature to sanitize, minimum contact temperature needs to be 160*F to fully sanitize food contact equipment. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. ===Observed employee cooking raw

fish in deep fryer. Observed cooked fish to be plated with internal temperature of 98*F.

Notified employee. Notified Person In Charge (PIC); PIC and employee thermometer showed

cooked fish at 99*F. Directed employee to discard improperly cooked fish.======Cooked fish

needs to be at above 145*F to properly cook raw fish. 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/4616/25575/AMC-Toolbox---Cooking.

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, and 0 Priority Foundation Violations on this inspection.
No County legal action will result from this inspection.
Establishment has work order to repair all flooring inside the kitchen areas.
Emailed copy of inspection report to the establishment and reviewed.
Reviewed and discussed: sneeze guards in the employee kitchen and indoor lounge. Hand sink usage. Chemical storage procedures.
Recommend: RPZ for soda machine inside cafe area and ASSE 1022/ASSE 1024 for all juice/water/tea/coffee machines with water lines attached in main kitchen and employee kitchen. Recommend blast chiller or adding another refrigeration walk in unit.

Of note: Establishment has consumer advisory for Fireside Grill; Village has consumer advisory on lunch menu for hamburgers. For Salmon option please have parasite destruction from food vendor.
Of note: Buffet area is using time as control for food safety.
Permit includes: main kitchen; ember lounge; sports lounge; buffet area; foyer; retail area; employee kitchen.

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



Request Review: CHECKED,Email Sent: CHECKED,Award: Not Participating,Signer: Omar Elmukhar,Review Notes: QA,Review Complete: CHECKED,Request Notes: Hold for review

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.