Inspection Report

Business Name
Over Easy Restaurant

Business Address
6451 E SOUTHERN AVE MESA AZ 85206

Permit Number
FD-28923

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/13/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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.

Observed raw bacon placed on a flat pan over a closed box of tater tots over a milk crate. Employee moved the bacon to a bottom shelf in the walk in refrigerator. Raw animal foods must be stored in a manner that prevents cross contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 TCS food debris on the top portion of the large blade slicer and around the blade. PIC stated that it was used the previous day. The slicer was disassembled and cleaned. Food contact surfaces must be cleaned every 4 hours to prevent contamination.

***REPEAT VIOLATION

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

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 cooked sausage links holding 120F and cooked pork 112F in the steam table. Employee stated that the items had been in the unit since 10am. The items were discarded. TCS food must be hot holding at 135F or greater.

Correct By: Corrected At Time Of Inspection

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 ham 49F, cooked sausage 49F, and a bag of potatoes 49F in the first prep cooler on the assembly line. PIC had temperature logs from 7:30am showing the food items in temperature. The 7am line check was the most recent one. Discussed doing a second line check during the day, as temperatures can increase when the unit lids/drawers are opened. Discussed rapid cooling methods such as putting the items in freezers for a short time, or placing bags of ice on the items to maintain temperatures. TCS food items must hold 41F or below when cold holding.

***Repeat violation

Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability

Observed the water in the men's and women's restroom reaching a maximum of 76F. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Please correct.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 1 Priority Foundation violations on this inspection.
Due to the violations noted on this inspection report, County legal action may result from this inspection.

Inspection was emailed. Inspected with RS 691.
Operator is signed up for the AMC class on 12/19 8:45am-11am
***A re-inspection will occur by 11/22 for the hot water requirement in the bathroom hand sinks.
***Please move the First Aid kit to an area where contamination may not occur

Discussed inspection upon request and AMC Training with the PIC. Emailed the PIC a daily cleaning log for the blade slicer

A pattern of non-compliance is developing for Priority violation # [20], [P-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.

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)
Note: 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 or call 602-506-6824.

Review Complete: CHECKED,Review Notes: RA - TH,Signer: Paige Rupe,Award: Not Participating,Embargo Lbs: 11

"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.