Inspection Report

Business Name
Jaguars Club

Business Address
1902 N BLACK CANYON HWY PHOENIX AZ 85009

Permit Number
FD-27489

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/29/2023

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge-----Observed no certified food manager onsite during inspection. Also observed multiple priority violations. PIC was unable to answer all questions relating to foodborne and explain exclusion/restriction requirements relating to employee illness policy. Correct priority violation prior to re-inspection on 11.30.23.

Correct By: Correct Prior To Reinspection

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 cook wash hands at 3-compartment sink without soap and proceed to food handling. Discussed proper hand washing with the PIC and proper hand washing procedure with the PIC. Employee rewashed hands for the required 20 seconds using soap at hand wash sink at the time of inspection. Discussed the importance of proper hand washing with the PIC.

Correct By: Corrected At Time Of Inspection

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 straws, ice, and fruit in hand sinks at bar by kitchen. PIC removed items at time of inspection from hand sinks. Hand sinks may only be used for hand washing. Discussed designating one sink a hand sink and one sink a dump sink.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.-----Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. Dishwasher was observed with wet pans in dishwasher. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. PIC stated they were aware dishwasher was non-functioning. Correct prior to re-inspection on 11/30/2023.

Violation #: 22

Repeat Violation

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 cooked beef rolled tacos, cooked beef tacos, cooked chicken, cooked shrimp, and cooked rice at 45-49'F in bottom portion of reach-in on cook line. Ambient minimum air temperature at bottom of cooler measured to be 50.3'F. Per PIC, items placed in cooler over 4 hours prior to inspection. All items were embargoed at time of inspection. Reach-in cooler is glass merchandiser not approved for storage of open food items. Discussed obtaining cooler approved for storage of open TCS foods and decreasing storage of foods to allow for proper air flow. Unit not integral to establishment. Must discontinue use of unit and obtain approved refrigeration. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Repeat violation.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Priority Foundation-7-102.11, Pf: Common Name-Working Containers-----Observed over 10 chemical spray bottles throughout establishment with no labeling. PIC instructed employees to label all chemical bottles at time of inspection. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical.

Correct By: Corrected At Time Of Inspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.13, P: Conveying Sewage-----Observed the sink compartment closest to dishwasher of the 3-compartment sink with waste water sitting in basin. Sink compartment connects to garbage disposal that per PIC is broken. Sewage must be conveyed in approved manner. Discussed removing garbage disposal (not required) and plumbing basin to drain with indirect waste line and 1 inch air gap to floor sink. Correct prior to re-inspection on 11/30/2023.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----Observed sink fixtures not secured to wall throughout, holes in walls throughout, and hot/cold water swapped (hot on right, cold on left) at hand sink in bar closest entrance. Repair premises and plumbing prior to next routine inspection.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 4 Priority, 3 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed.

OF NOTE: Discussed importance of washing/rinsing/sanitizing food contact surfaces. A 24 hour re-inspection will be conducted for violations #14/#50. Reviewed MCESD's imminent health hazard policy and suspension policy.

Core-2-102.12(A), C: Certified Food Protection Manager-----Observed no certified food manager onsite at time of inspection. A certified food protection manager is required onsite during all hours of operation. Correct prior to next routine inspection.

A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

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: 10,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Signer: Jesus Flores

"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.