Inspection Report

Business Name
Jalapenos Sonora Grill

Business Address
15224 N 59TH AVE GLENDALE AZ 85306

Permit Number
FD-23-03556

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/8/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: THIRD REPEAT. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: 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. Addl Notes: SECOND REPEAT. Observed both handwashing sinks without paper towels available. Also observed grill objects (spatula and grill cleaning supplies) in the basin of the handwashing sink nearest the grill. An employee replaced the paper towels and removed items from the sink basin, at time of inspection. We discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks. Handwashing sinks are to be ALWAYS maintained unobstructed and accessible. Corrective Action: Corrected at time of inspection.

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: Observed grilled onions (50°F), various salsas (50-47°F), chopped lettuce (53°F), grilled jalapenos (50°F), cooked beans (52°F), cooked meats (55-50°F), various cheeses (52°F) cold holding above 41°F in the walk in. The walk-in measured at 52.3°F with the min/max. Both thermometers were calibrated with staff onsite to ensure accuracy. Alerted the Person in Charge who stated they made everything in the walk-in fresh this morning and that no foods had been in the walk-in for more than 6 hours before temperature measurement. Staff moved most of the Time Temperature Control for Safety (TCS) foods to the onsite reach-in-standing fridge and reach-in freezer. Raw meats were placed in an ice bath and large salsa tubs were cooled with submerged bagged ice. Discussed the importance of routinely checking cold holding temperatures. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed the walk in measuring at 52.3°F on the min/max thermometer. The min/max was calibrated onsite with staff to show the accuracy of the thermometer. TCS foods were either iced or moved to the standing freezer or the standing fridge. Alerted manager who called a technician and placed an immediate work order for the walk-in. A temporary solution is in place to keep TCS foods cold until the technician can get the walk in working . A reinspection will be conducted in 24 hours to ensure cold holding capacity is met. Corrective Action: Correct prior to re-inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition Addl Notes: Observed hood above the charcoal grill with heavy amounts of black build-up. One of the baffles was missing and the black matter was extending up into the hood. Alerted staff who stated they would clean the hood soon. We discussed regularly cleaning the hood to ensure it functions properly. Corrective Action: Correct prior to next routine inspection.

Comments/Details

"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.