Inspection Report

Business Name
Level One Market

Business Address
201 E WASHINGTON ST PHOENIX AZ 85004

Permit Number
FD-51431

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/30/2024

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. >>> Observed cream cheese stored on top of covered pan in tabletop prep cooler at

time of inspection. Cream cheese was measured at 51'F. PIC stated cream cheese was taken out of

reach-in unit about an hour prior. Suggested PIC to use time as control or put away cream cheese

except during prep. PIC moved cream cheese to reach-in unit as it has not been longer than 4

hours. Cream cheese was measured at 41'F by end of inspection. Observed multiple dairy yogurt

items labeled keep refrigerated (51'F-61'F) in display reach-in unit by cashier. PIC stated yogurt

was stocked the day prior. Yogurt items were embargoed at time of inspection and PIC voluntarily

discarded food items at time of inspection. Coldholding TCS food items must be held at 41'F and

shall not be out of temperature except during active prep.

Correct By: Corrected At Time Of Inspection

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

Core-6-305.11, C: Designation-Dressing Areas and Lockers >>> Observed open bottle of veggie

smoothie and water bottle on cutting board used to prep food per PIC. PIC stated bottles were

employee food items. Suggested PIC to designate an employee storage area away from service food

surfaces and food items, to prevent cross-contamination. PIC moved items at time of inspection.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report delivered via email.

Core-2-102.12(A), C: Certified Food Protection Manager (4th consecutive violation)
>>> Observed no certified food protection manager present on site at time of inspection. Certified food manager must be present at all times during operating hours.

OF NOTE: Discussed handwashing.
---
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,Embargo Lbs: 2,Food Manager Licenses: 0,Number of Employees: 2,Signer: Fatima Sotell

"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.