Inspection Report

Business Name
The Arrogant Butcher

Business Address
2 E JEFFERSON ST PHOENIX AZ 85004

Permit Number
FD-18171

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/28/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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.

At the time of inspection, no policy or documentation was present for chicken that is cooked using a non-continuous cooking method. Per PIC chicken wings are cooked to ~ 155*F, cooled, and then held cold until use, where they are then cooked to 165*F for service. Provide a policy for non-continuous cooking or cook all chicken to 165*F prior to cooling.

Correct By: Correct Prior To Reinspection

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.

A pan of cooked chicken at 112*F and was hot holding at the cookline. Per, person in charge (PIC) the chicken was holding for less than 2 hours and was retuned to the cookline to reheat properly to 165*F prior to returning to holding. Ensure all time temperature controlled for safety items are held hot at 135*F or above.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.

At the time of inspection, numerous items in the top section and draws of the refrigerated preparation tables at the cook line including cooked Brussel sprouts, cooked tomatoes, roasted cauliflower were cold holding at , cut kale, were holding at 52-73*F were holding cold. Per PIC the items were cooked or prepped and placed in the preparation tables less than 2 hours earlier for use. The person in charge had employees place the items in the walk in blast chiller to reach proper cold holding temperature. Ensure all TCS items are held cold at 41*F or below.

Correct By: Corrected At Time Of Inspection

Comments/Details

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

Inspection rights with Ismael L.
Inspection report emailed

Inspection conducted with RS#1197

Discussed with person in charge proper usage of time as a control and cooking of roast parameters for prime rib.

Establishment is conducting reduced oxygen packaging and sous vide for ribs. Provided contact information for the variance program to help ensure processes utilized do not need a variance.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit
invoice(s) to permittees. 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)
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-RequestForm-181

Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Ismael Lopez

"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.