Inspection Report
Hummus Xpress
930 W BROADWAY RD TEMPE AZ 85282
FD-29001
Food Establishment - Eating & Drinking
Food Routine Inspection
4/1/2024
Not Participating
2
Completed
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-304.11, P: Food Contact with Equipment and Utensils, and Linens. 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 onions stored in boxes labeled from manufacturer as previously containing raw beef and yellow zucchini squash stored in boxes labeled from manufacturer as previously containing raw pork. Vegetables were removed from boxes and stored correctly at time of inspection. Discussed cross contamination and approved food contact surfaces with PIC. Boxes previously containing raw meat may not be re-used to store food/food related items and are intended for single use.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: 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.-----Observed cutting board stored clean with dried on food debris on cutting surface. Also observed slicer stored clean with accumulation of rust on cutting surfaces. Both items were relocated to 3-comp sink to be washed, rinsed, and sanitized. All food contact surfaces must be cleaned to sight and touch.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
PRIORITY VIOLATION-3-501.18, P: 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.-----Observed cooked carrots, cooked carrot juice, pickled cabbage, pickled beats, aioli prepared with mashed potatoes, cooked chili sauce with prep dates of 3/19-3/25. All items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded within 7 days (including the day it was made as day 1). Discussed date marking requirements for foods frozen and thawed.
:
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.-----Observed cooked chicken in deep, tightly covered container at 125-135'F in walk-in cooler. Per PIC, the chicken was recently cooked. PIC removed chicken from container and placed on sheet pan to allow for proper cooling. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable-----Observed establishment using non-food grade containers (home goods supply containers and office supply containers) to store spices. Provide approved food grade containers for all food items prior to next routine inspection.
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment-----Observed heavily rusted shelving throughout walk-in cooler. Maintain equipment in good repair. Replace/resurface prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 51
Repeat Violation
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed leak from prep sink drain line. Repair leak prior to next routine inspection. Repeat violation. This is the second consecutive violation.
Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd
Comments/Details
No County legal action will result from this inspection.
Report emailed.
Discussed the following operational items:
1. Reviewed thawing procedures. All foods should be thawed under refrigeration, under cold running water, or as part of the cooking/reheating process.
2. Discussed ice scoop storage for front of house.
3. Discussed display of single-service items for customers. Single-service forks should be displayed with handles up.
4. Discussed maintaining back-door closed when not actively receiving deliveries to prevent entry of pests.
Discussed the following physical facility items:
1. Walls and ceils should be smooth, easily cleanable, and maintained in good repair.
2. NRP is not an approved wall-covering in high moisture areas.
3. All unfinished wood should be painted/sealed.
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: 100,Signer: Eddie Hantas
"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.