Inspection Report

Business Name
Gadzooks Enchiladas & Soup
Business Address
3313 N 7TH ST PHOENIX AZ 85014
Permit Number
FD-26547
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
3/11/2024
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.

---Observed in-house buttermilk sauce (47'F) and pico de gallo (50'F) on tabletop cooler on the serve line. Both food items in question were brought out of the walk-in at 2pm per PIC and have not been out of temperature for longer than 4 hours. Observed red salsa on same tabletop cooler unit measured at 48'F. Red salsa was stocked at 10am per PIC and have been out of temperature for longer than 4 hours. Salsa was embargoed and PIC voluntarily discarded at time of inspection. Observed open flame from oven located directly across the tabletop cooler unit in question. Unit had an ambient temperature of 38'F. Suggested PIC to keep oven door closed when not operating. Also suggested PIC to use time as control for coldholding TCS food items on the serve line as unit is located too close to oven to keep temperatures below 41'F. Provided PIC with Time As Control

resources via email. Coldholding TCS food items must be held at 41'F or below.

Correct By: Corrected At Time Of Inspection

Violation #: 49

Description: Non-Food-Contact Surfaces Clean

Comments:

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

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Observed heavy build-up of white organic matter on ice machine dispenser nozzle at soda machine.

Suggested PIC to clean at a more regular frequency to prevent organic matter accumulation. PIC

stated machine will be cleaned at close.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report delivered via email.

Core-2-102.12(A), C: Certified Food Protection Manager
>>> Observed no certified food protection manager present on site at time of inspection. Certified food manager must be present at all times during operating hours.

OF NOTE: Discussed proper storage of employee clothing and employee food items.
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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,Embargo Lbs: 2,Food Handler Cards: 3,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA-CR-added code ref,Signer: Elieza Verduzco

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.