Inspection Report
Spokes on Southern Neighborhood Grill & Ale House
1470 E SOUTHERN AVE TEMPE AZ 85282
FD-29287
Food Establishment - Eating & Drinking
Food Routine Inspection
6/5/2024
Not Participating
2
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 the following time/temperature controlled for safety foods with internal temperatures between 48*F - 52*F: cilantro lime aioli (made with pasteurized egg), spicy aioli (made with pasteurized egg), house made ranch; these foods were stored in bottles in pans in the top portion of the refrigerated prep unit. An employee indicated that these foods stayed in the bottles in metal pan overnight and that they did not take any internal temperatures for these foods today. Employee was informed that bottles stored in metal pans may not maintain internal temperatures of 41*F and below due to the foods not directly contacting the metal pan and the kitchen temperature being elevated. Employee willingly discarded of these foods at time of inspection. Discussed keeping the bottles in ice in metal pans or stored in the reach in portion of the refrigerated prep unit. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
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>>>Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods labelled with the following dates: tomato soup (5/28), roasted red bell peppers (5/28), cooked berry compote (5/25), cooked pinto beans (5/28), and roasted garlic hummus (no date; employee indicated it could have been opened more than 7 days before inspection). The employee indicated that these preparation/opened dates were correct; employee willingly discarded these foods at time of inspection.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking.>>>Observed the following RTE TCS foods with no label indicating when they were prepared, opened, or thawed and opened: noodles, roasted/stuffed red bell peppers, cooked wings, sautéed onions, and salsa. The employee indicated that these foods were were prepared, opened, or opened and thawed after 5/30 and labelled all of these foods.
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. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-202.13, C: Insect Control Devices, Design and Installation>>>Observed non-contained electric insect catcher plugged in above covered container of chips. Insect control devices cannot be over food prep areas; protecting food and equipment from dead insects/insect fragments. The chips were moved.
Correct By: Corrected At Time Of Inspection
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed lid for ice machine cracked and missing plastic. The lid protects the part of the ice machine where the ice is created. The establishment must replace/repair the lid so that it is smooth, easily cleanable, and in proper adjustment/good repair.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 49
Description: Non-Food-Contact Surfaces Clean
Comments:
Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed food debris, grime, fuzzy organic material on food storage racks/carts, condensers of walk-in units, the insides/outsides of refrigerated prep units, on the pad where the ice scoop/bucket are stored, and on/in the range/flat top cook surfaces. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed food debris, dust/dirt, grimes through out the establishment on the floors, walls, and ceiling. Walked through with manager and pointed out areas that required deep cleaning. Establishment must be cleaned at a frequency that precludes the buildup of grime, food debris, and trash. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Reviewed: good practices for chemical storage; employee health policy (provided forms from the FDA Employee Health and Hygiene Handbook as guidance; specifically form 1B); consumer advisory for online platform
A copy of the inspection report was emailed.
No County legal action will result from this inspection.
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: 5.25,Food Manager Licenses: 1,Request Notes: Hold for review,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Candance Restivo
"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.