Inspection Report
Ridge at The Stratford
1739 W MYRTLE AVE PHOENIX AZ 85021
FD-23-00603
Food Establishment - Eating & Drinking
Food Routine Inspection
2/6/2024
Not Participating
0
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.
No soap available at hand wash sink at service station near juice dispenser. All hand sinks should have soap readily available. Person in charge place soap in dispenser.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Core-4-501.113, C: Mechanical Warewashing Equipment, Sanitization Pressure. 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.
Sanitizer dispenser at 3-compartment sink unable obtain proper pressure to dispense quaternary solution at a strength between 150-400ppm. Equipment should produce a strength of at 150-400ppm every time for proper sanitation of food contact surfaces. Person in charge stated a service request has been placed and manually set up sink and buckets with a strength between 200-400ppm. Establishment to continue to manually prepare sanitizer buckets until dispenser can provide the proper range of strength.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.
Observed several items in walk-in refrigerator (flan, sausage, gravy, pudding, etc) with an internal temperature of 45-72*F cooling underneath already cooled foods or tightly sealed with plastic wrap. Person in charge stated foods were placed in unit within 2 hours of inspection. All cooling foods should be loosely sealed and stored on the top shelf, separated from other already cooled foods. Person in charge arranged foods to top shelf and removed plastic wrap.
Correct By: Corrected At Time Of Inspection
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking
Observed drinks with lids and straws in food prep and storage areas. Also observed cigarette butts in outside mop sink in rear of building. All employee drinks and cigarettes should be consumed and disposed in the designated areas. Person in charge had employee move items and will retrain staff on designated smoking and drink areas.
Correct By: Corrected At Time Of Inspection
Comments/Details
Facility waiting on receival of new juice dispenser. Current dispenser holding an ambient temperature of 42-70*F. All orange juice is labeled and disposed of every 6 hours until new unit is installed and can hold an ambient temperature of 41*F or below.
This establishment is not participating in the award program at this time and had 0 Priority and 1 Priority Foundation violations on this inspection.
Discussed establishment procedures regarding: remodel, refrigerator organization
No County legal action will result from this inspection.
Inspection report emailed.
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-Request-Form-181
Review Notes: QA,Signer: Joe Sabori,Award: Not Participating,Review Complete: 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.
| 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.