Inspection Report

Business Name
Cold Beers & Cheeseburgers
Business Address
1980 W Germann RD Chandler AZ 85286
Permit Number
FD-41758
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
9/26/2024
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed container of grilled onions, tomato sauce, and cheese sauce hot holding at a temperature of 118 - 120 degrees F in the steam table at cooks line. Person in charge stated the items had been there for an hour. Informed person in charge to reheat the items to 165 degrees. All time/temperature control for safety (TCS) foods were reheated to 165 degrees. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-207.11 (B) - Priority: Restriction and Storage-Medicine; Storage & labeling

Addl Notes: Observed container of pepto bismol next to the dry storage in the kitchen being stored above spices. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored. Corrective Action: Corrected at time of inspection.

7-209.11 - Core: Storage-Other Personal Care Items Addl Notes: Observed personal bag on countertop of the bar. Informed person in charge to not store personal belongings in food service areas. Person in charge removed the bag. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
Spoke with person in charge regarding dog friendly patio requirements. Emailed person in charge guidance on dog friendly patio requirements. Spoke with person in charge regarding cleaning procedures for large cutting boards on cold top. Advised if TCS foods are coming in to contact with the cutting boards they need to be washed, rinsed, and sanitized every 4 hours. Advised person in charge can use wax paper or their smaller cutting boards to put food on to prevent TCS foods from coming in to contact with the surface of the cold top. Report emailed to person in charge.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.