Inspection Report
Feeney's
6314 N 12TH ST PHOENIX AZ 85014
FD-26163
Food Establishment - Eating & Drinking
Food Routine Inspection
4/24/2024
Not Participating
1
Completed
Violations
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, 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/4614/AMC-Toolbox---Hot-Holding.
Observed sautéed mushroom/onions and gravy sauces with internal temperature between 109F - 122F in the hot holding station by the cook line. The person in charge stated the food items had been fully reheated and placed for hot holding less than 4 hours ago and reheated the food items to 165F before returning to hot holding. Discussed TCS hot holding temperature of 135F or higher.
Correct By: Corrected At Time Of Inspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed sanitizer bucket containing sanitizer solution with 0ppm chlorine. The person in charge discarded the solution and made a new sanitizer solution with 50-100ppm chlorine. Discussed testing sanitizer concentration to ensure 50-100ppm chlorine concentration.
Correct By: Corrected At Time Of Inspection
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage
Observed scoops stored directly on top of the expo service counter above the prep cooler at the cook line. The food contact surface of the scoops were in direct contact with the counter and one recently used scoop was covered in mash potatoes and other food debris. The person in charge removed the utensils for washing. Discussed between use storage of in use utensils, to be stored in water that is 135?F or hotter.
Observed ice scoop stored between bottles of liquor and drink mix next to the ice bin at the bar. The ice scoop food contact surface was in direct contact with the bottles and the bottom of the compartment storing the bottles. The person in charge removed the ice scoop for washing at the time of inspection. Discussed storing the ice scoop to protect the food contact surfaces from contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed a build up of soils on the ceiling and on the fan covers of the walk-in cooler. Observed an accumulation of food debris and other splatter on the walls of the walk-in cooler behind the storage racks. Observed a build up of grease, organic matter, and condensation around the drip system and light bulb housing in the ventilation hood. Observed broken glass and other debris at the bottom of the beer cooler and chest freezer in the bar. Discussed cleaning frequency.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager
Observed no certified food protection manager onsite at the time of inspection. A certified food protection manager must be present during all hours of operation. Correct prior to next routine inspection.
Priority Foundation-2-501.11, Pf: Clean-up of Vomiting and Diarrheal Events
Observed no bodily fluids clean up kit or written instruction for bodily fluids clean up. Provided the person in charge with bodily fluids plan guidance. Corrected at the time of inspection.
No County legal action will result from this inspection.
Inspection report delivered via email.
Award: Not Participating,Signer: Philip Kruse
"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.