Inspection Report
Sammy's Burgers
525 N ESTRELLA PKWY GOODYEAR AZ 85338
FD-48012
Food Establishment - Eating & Drinking
Food Routine Inspection
6/5/2024
Not Participating
1
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.
Observed multiple Time/Temperature Control for Safety food items (TCS) including cooked rice, cooked chili, cut tomatoes, and deli meats in the walk-in refrigerator registering internal temperatures between 47°-50°F. Per manager, the food items had been cooked the previous day and the day of the inspection. The establishment shall hold cold all TCS food items at 41°F or below to prevent the growth of pathogenic microorganisms. The manager voluntarily discarded the food items at the time of inspection.
Upon further investigation, the walk-in cooler was observed to be holding at 49°F. See violation category #31.
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.
Observed walk-in refrigerator holding cold at 49°F. Manager was not sure how long the refrigerator had been holding at that temperature. The establishment shall maintain an adequate means of holding cold their perishable food items. Food items that were out of proper time and temperature parameters were voluntarily discarded at time of inspection. The remaining food items were moved to freezers to rapidly cool. The manager contacted repair services at the time of inspection.
Will conduct a 24-hour reinspection to verify correction.
Correct By: Correct Prior To Reinspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Observed the rear hand sink with significant corrosion around the cold water knob and leaking at the p-trap. In addition, observed the prep sink located near the water heater leaking at the faucet. In addition, observed the atmospheric vacuum breaker at the mop sink faucet without a cover. The establishment shall maintain the plumbing in good repair and in a smooth, easily cleanable state.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed buildup of grease and other debris throughout kitchen walls and along the sides of the grill. The establishment shall clean the kitchen at a frequency to preclude the accumulation of grease and other food debris.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Will return for a 24-hour reinspection on 6/6/24 to verify correction of walk-in refrigerator.
Establishment has extensive menu including advanced preparation (e.g. cooling) for menu items including chorizo and chili. In addition, the establishment cuts and prepares vegetables and deli meats ahead of time. The permit will be changed to a class 4 Eating & Drinking permit.
Report emailed.
No County legal action will result from this inspection.
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: Not Participating,Email Sent: CHECKED,Embargo Lbs: 65,Food Manager Licenses: 2,Signer: Bianka Villegas
"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.