Inspection Report
La Casa De Juana
1805 E ELLIOT RD TEMPE AZ 85284
FD-39909
Food Establishment - Eating & Drinking
Food Routine Inspection
12/12/2024
A
0
Completed
Violations
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed two large sour cream buckets filled with prepped onion stored directly on the ground in the walk-in. Discussed with Person in Charge (PIC) Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC relocated the onions and properly stored 6 inches above the ground. Corrective Action: Corrected at time of inspection.
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed in the back of the restaurant dry rice stored with the scoop and handle touching the food. Also observed in the dry beans container to have a bowl stored as the scoop in the food. Discussed with PIC In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food with the handle upright. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.
Violation #: 45
Repeat Violation
Description: Single-Use/Single-Service Articles; Properly Stored, Used
Comments:
4-502.13(A) - Core: Single-Service and Single-Use Articles-Use Limitations Addl Notes: Observed multiple large single use sour cream containers used for prepped onions and salsas. Per PIC the large single use sour cream garlic containers are washed and reused. Discussed with PIC the single use containers are not designed to be cleaned and reused and cannot guarantee contamination will not occur. Discussed to discontinue use of the single use containers for foods and to replace is food safe reusable containers. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation
Comments/Details
No County legal action will result from this inspection.
Of Note: Discussed with PIC to remove molcajetes from facility as they are unnecessary for food production. Also discussed to not store canned foods in the can after it has been opened.
"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.