Inspection Report

Business Name
Tailgaters/IL Primo

Business Address
10146 W LAKE PLEASANT PKWY PEORIA AZ 85382

Permit Number
FD-45283

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/11/2024

Grade
B

Priority Violation
1

Inspection Status
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.

Cut tomatoes, cheese, and lettuce with internal temperatures between 46 degrees F and 50 degrees F cold holding in a prep table next to the hot holding line. Ambient temperature of the prep table was determined to be 46.4 degrees F by using a min/max thermometer. Cooked diced bacon, cooked mashed potatoes, pepperoni, cheese, and alfredo sauce with internal temperatures between 52 degrees F and 54 degrees F cold holding in a two door reach-in cooler next to the prep unit. Ambient temperature of the reach-in cooler was determined to be 51.8 degrees F by using a min/max thermometer. PIC stated that the items had been placed into the prep table and reach-in cooler at opening this morning, about 30 minutes before inspectors arrival. TCS ingredients in the prep table and reach-in cooler were moved to the walk-in to cool to 41 degrees F or below. PIC will call service technician to repair both units. Ensure all cold holding TCS items are held at 41 degrees F or below.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.

Cut tomatoes, cheese, and lettuce with internal temperatures between 46 degrees F and 50 degrees F cold holding in a prep table next to the hot holding line. Ambient temperature of the prep table was determined to be 46.4 degrees F by using a min/max thermometer. Cooked diced bacon, cooked mashed potatoes, pepperoni, cheese, and alfredo sauce with internal temperatures between 52 degrees F and 54 degrees F cold holding in a two door reach-in cooler next to the prep unit (see violation 20.) PIC called technician and they will be on site within the hour. A re-inspection will be conducted on Monday 4/15 to verify that both units have been repaired and are holding temperature below 41 degrees F. Establishment has sufficient cooler capacities to operate safely until the prep table and reach-in cooler can be repaired. Coolers holding TCS items need to have an ambient temperature below 41 degrees F.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment received a B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.

Inspection rights reviewed with Adam W.
Inspection report emailed.

Manager and kitchen manager are new and have not hit 90 days working at the establishment. Both are currently working on food manager certifications. Each food establishment that provides open foods and/or TCS (Temperature Controlled for Safety) foods, shall have at least one (1) Certified Food Protection Manager (CFPM) on site during operation hours. https://www.maricopa.gov/5114/Food-Restaurants

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: B,Food Manager Licenses: 0,Signer: Adam Weiss

"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.