Inspection Report
Maricopa County Juvenile Ctr
3125 W Durango ST Phoenix AZ 85009
FD-39182
Food Establishment - Eating & Drinking
Food Routine Inspection
1/30/2024
B
0
Completed
Violations
Violation #: 13
Description: Food in Good Condition, Safe and Unadulterated
Comments:
Priority Foundation-3-202.15, Pf: Package Integrity. 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/4619/AMC-Toolbox---Approved-Source.
In dry storage rack observed the following cans severely dented along the seams : 1 can of pumpkin, 1 can of salsa, 1 can of enchilada sauce, 1 can of baked beans, and 1 can of tomato sauce. The person in charge (PIC) was shown the dented cans. The PIC removed the dented cans from the rack and discarded them at the time of inspection. Upon arriving to the establishment, please inspect canned products for dents that can potentially compromise the hermetic seal. Provided educational handout.
Correct By: Corrected At Time Of Inspection
Violation #: 41
Description: Wiping Cloths; Properly Used and Stored
Comments:
Core-3-304.14, C: Wiping Cloths, Use Limitation...The wiping cloths were stored in a bucket of water without a detectable sanitizing agent. Person in charge emptied buckets and refilled them with proper concentration. Please ensure wiping buckets have the proper sanitizer concentrations.
Correct By: Corrected At Time Of Inspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. 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.
There are no means of verifying the high-temperature dishwasher to ensure a temperatures of 160*F is being achieved for sanitizing purposes. The person in charge (PIC) stated the min/max thermometers used for to check dishwasher is water-damaged and not operational. Please provide means of checking
high-temp dishwasher within 10 days via email for a re-inspection
Correct By: Correct Prior To Reinspection
Comments/Details
No County legal action will result from this inspection.
Inspection was conducted with RS 815.
Inspection report was emailed and received by the PIC at the time of inspection.
Award: B,Embargo Lbs: 30,Food Manager Licenses: 1,Signer: Nathaniel Cox
"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.