Inspection Report
Jay's Fusion Grill
1100 E APACHE BLVD TEMPE AZ 85281
FD-24-02191
Food Establishment - Eating & Drinking
Food Routine Inspection
10/22/2024
Not Participating
5
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: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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: Observed maximum hand sink water temperature of 85*F at hand sink next to grill; hot water handle was broken at time of inspection. Handwashing sinks must remain unobstructed and be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Establishment must repair hand sink hot water handled prior to re-inspection and ensure that sink has a minimum hot water temperature of 100*F. Corrective Action: Correct prior to re-inspection 11/01/24.
Violation #: 13
Description: Food in Good Condition, Safe and Unadulterated
Comments:
PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.
Addl Notes: Observed pan of cooked beans with white, veiny organic material coating the top. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
Addl Notes: Observed pans of raw chicken and beef stored directly above pans of cooked hot dogs and paneer in the refrigerated drawers underneath the stove. Also observed raw chicken stacked directly on top of cooked goat and raw unpasteurized whole shelled eggs stored directly above ready to eat tortillas, sour cream, and other ready to eat sauces in the main reach in refrigerator in the kitchen. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed can opener with caked on food debris on blade. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 covered ~8-inch metal soup pot and covered 6-inch plastic container of butter sauce made with cooked vegetables and butter with an internal temperature of 89*F - 98*F in the main reach in refrigerator. Person in charge indicated the butter sauce was cooked 2.75 hours before inspection. Cooked time/temperature controlled for safety (TCS) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed the following RTE/TCS foods labelled with the following preparation dates: liquid cheese (10/12), enchilada sauce (10/09, no date), rasmali (no date). Person in charge indicated that the foods with dates had old labels and that these foods were prepared in the last 7 days. Person in charge indicated that the foods not labeled were prepared in the last 7 days but more than 24 hours prior to inspection. All foods were labelled with their correct preparation dates. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.
PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.
Addl Notes: Observed the following ready to eat (RTE)/TCS foods labelled with the following preparation dates: chipotle mayo (10/08), tomato salsa (10/10), tomato sauce (10/04), and pico de gallo (10/12). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a bottle of Insect Killer Home Defense Spray in the kitchen. Person in charge (PIC) indicated that they were using it in conjunction with they licensed pest control applicator to deal with a pest issue. Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.
PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage
Addl Notes: Observed a bottle of windex cleaner stored directly above onions and potatoes on a rack in the kitchen. Also observed bottles of quaternary ammonia tables stored directly above bags of spices on a rack. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed two small flat brown insects in the kitchen by the warewashing sinks. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 11/01/24.
Comments/Details
No County legal action will result from this inspection.
Person in charge indicated they are going to install a warewashing machine and an oil collection system in the establishment. Person in charge was informed that these installation would constitute a remodel and may require an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees prior to beginning the installation of these pieces of equipments; failure to apply for a remodel prior to installing these pieces of equipment may result in legal action. Applications with supporting documentation can be submitted via the customer portal "Permit Center" online at maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.
"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.