Inspection Report
Pride Gas & Groceries
1734 E APACHE BLVD TEMPE AZ 85281
FD-23-03509
Food Establishment - Retail Food
Food Routine Inspection
2/7/2024
Not Participating
1
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.>>>Observed no hand drying provisions at either of the hand sinks (the kitchen or retail space) in the establishment. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Person in charge stocked both locations with paper towels.
Correct By: Corrected At Time Of Inspection
Violation #: 19
Description: Proper Reheating Procedures for Hot Holding
Comments:
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.>>>Observed pre-wrapped tamales in steam table with internal temperature of 129*F. The person in charge indicated they put the tamales into the steam table directly from the refrigerator and they did not verify the internal temperature at any point. Person in charge was informed that time/temperature controlled for safety foods from a manufacturer must be reheated from 41*F to 135*F within 2 hours. Person in charge willingly discarded of the tamale.
Correct By: Corrected At Time Of Inspection
Violation #: 37
Description: Food Properly Labeled; Original Container
Comments:
Core-3-602.11, C: Food Labels>>>Observed bags of ice bagged in the establishment with no label indicating the store name or contact information for the store. Person in charge was informed that packaged food for consumer self-service must be labeled with the following:
1) Name of Product
2) Processor Name
3) Processor Address or Phone Number
4) Ingredients (if more than 2)
5) Approximate Weight
6) In English
Establishment must label ice by next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed spilled drink mix in the tray of the cappuccino machine and food debris on the inside of the customer microwave in the establishment. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
The establishment was observed hot holding prepackaged tamales that they reheated in the establishment. The person in charge was informed that they are operating above and beyond of their Retail Food Establishment Class 2 Permit. Person in charge was informed they need an additional E&D permit for the reheating and hot holding of time/temperature controlled for safety foods such as tamales.
Reviewed: vomit/fecal accident clean up procedure
A copy of the inspection report was emailed.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
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.
Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 0.25,Request Notes: Hold for review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Sylvester Ward
"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.