Inspection Report

Business Name
Sammy's Burgers

Business Address
525 N ESTRELLA PKWY GOODYEAR AZ 85338

Permit Number
FD-48012

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/22/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed several Time/Temperature Control for Safety (TCS) food items including cooked catfish and cut tomatoes located in a prep-top style refrigeration unit registering internal temperatures between 46°-47°F. The refrigerator registered an ambient air temperature of 52°F using a min/max thermometer. Per manager, the perishable food items had been held in the refrigeration unit overnight. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. The establishment has sufficient refrigeration available to continue operating. Instructed person in charge to refrain from using refrigerator until repairs have been complete. *2nd repeat violation -AMC intervention training was offered to person in charge at the time of inspection.

Violation #: 51

Repeat Violation

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed hand sink near the back door of the kitchen with a leaky faucet, significant corrosion around the hot and cold-water knobs, and the drain plumbing detached from the basin of the hand sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. In addition, observed 3-compartment sink and sink used for thawing frozen foods without a 1-inch air gap between the drainage pipe and the floor sink. All equipment that comes into contact with food-contact surfaces and food shall have a 1-inch air gap to prevent potential sewage contamination. Corrective Action: Correct prior to next routine inspection. Also observed the atmospheric vacuum breaker (AVB) at the mop sink without a cover on it. The AVB backflow prevention device shall be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. *2nd repeat violation

Violation #: 54

Description: Garbage/Refuse Properly Disposed; Facilities Maintained

Comments:

5-501.113 - Core: Covering Receptacles Addl Notes: Observed outdoor dumpster without lids. Lids appear to have been ripped/torn off of the receptacle. Per person in charge, the neighboring food establishments also use the dumpsters. Outdoor waste receptacles must be closed with tight-fitting lids or doors to prevent the attraction/harborage of pests. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed significant accumulation of debris throughout the kitchen area including the walls, the sides of the grill, hoods, and floor. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. *2nd repeat violation

Comments/Details

No County legal action will result from this inspection.

"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.