Inspection Report
Tailgaters Sports Grill & El Primo Pizza
5110 N DYSART RD LITCHFIELD PARK AZ 85340
FD-14118
Food Establishment - Eating & Drinking
Food Routine Inspection
9/5/2024
C
2
Completed
Violations
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.
Addl Notes: TCS foods (i.e.- cut tomatoes, shredded cheese, cut peppers, cheese slices) found in food prep cooler across from grill found at internal food temperatures of 47*F - 53*F; TCS foods (i.e.- raw chicken, sausage patties, hot dogs) found in low boy drawers in grill area at internal temperatures of 45*F-47*F. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, foods have been monitored and had been in proper cold holding temperature within the last 2 hours. PIC had food employees quickly cool foods with bags of ice at time of inspection. Monitor TCS internal food temperatures to assure temperatures are at 41*F or below for cold holding. Corrective Action: Correct prior to next routine inspection.
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Beverage lines and other surfaces in beer walk-in cooler have build up of residues. Predefined Comment: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nonfood-contact surfaces at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.
Violation #: 51
Repeat Violation
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law
Addl Notes: A faucet equipped with an AVB with a water supply line directly feeding a chemical dispenser. Under such installations the AVB devices will fail under constant pressure conditions. There is now a potential cross-connection hazard. Assure all plumbing is properly installed to proper plumbing per code to protect potable water from backflow and cross connections. -- Food employee in process of removing Y-valve at time of inspection. Corrective Action: Corrected at time of inspection. **2nd Consecutive Violation
Comments/Details
Predefined Comment: No County legal action will result from this inspection.
Provided following MCESD handout(s) via email:
--Chemical Y-Dispenser Valve
--Legal Process
"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.