Inspection Report

Business Name
Pier 54

Business Address
5394 S LAKESHORE DR TEMPE AZ 85283

Permit Number
FD-36572

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/13/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 ground stored above clam chowder soup, green chili salsa, cheese sauce, and raw fish in reach-in cooler at time of inspection. Person in charge (PIC) moved on shelf below the soup, salsa, cheese sauce, and fish at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 buildup of black organic matter on soda nozzle in the bar. Observed build up of pink organic matter in the ice machine. Soda nozzles and ice machines must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC).

Correct By: Correct Prior To Next Routine 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 sliced/diced tomato, salsa, cooked peppers, cole slaw, in the prep table with temperatures between 47 to 49*F at time of inspection. Per cook, items were placed in the prep table less than 2 hours prior to inspection, except for the cole slaw which was in the prep table since the day prior. Cole slaw was voluntarily discarded at time of inspection. Cook placed all other items on an ice bath at time of inspection. Observed ambient temperature of prep table at 45.1*F at time of inspection. Establishment has multiple working reach-in coolers and a freezer at time. 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: 3rd

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 cheese sauce stored in a deep container in the reach-in cooler closest to the door with a temperature of 90*F at time of inspection. Per cook, cheese sauce was and hour and a half prior to inspection and was reheated to 165*F at time of inspection. Discussed proper cooling methods with person in charge (PIC) -shallow pans, ice baths, lids off. Discussed proper cooling and cooling methods with the PIC. All TCS foods cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.

Establishment scheduled for virtual Department's Active Managerial Control (AMC) class on 12/19/2023 from 8:45 AM-11:00 AM. A pattern of non-compliance for violation #20, code reference 3-501.16 (A)(2)and(B), was observed. Discussed MCESD's pattern of non-compliance policy.

Core-2-102.12(A), C: Certified Food Protection Manager
Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection.

Of Note:
- 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.

Report e-mailed.
Due to the violations noted on this inspection report, County legal action may result from this inspection.

Review Notes: DC-CR-Wrong code ref, moved 18 to 31,Signer: Marie Dela Cruz,Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 5,Request Notes: Hold for Review,Review Complete: CHECKED

"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.