Inspection Report

Business Name
America Marketplace
Business Address
6802 E THOMAS RD SCOTTSDALE AZ 85251
Permit Number
FD-57466
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
3/12/2024
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination.

Observed the walk in freezer too full to walk into with boxes and bags of meat stacked several feet tall in the middle. Please ensure that all foods are stored appropriately in the walk in freezer to prevent any contamination from other foods and packages.

Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.

Observed chicharon, cooked pork, caldo de res, cooked rice, cooked tinga chicken, salsa roja, salsa verde, cooked beans all prepared 2-5 days prior without a date mark. Manager who knew when then foods were made added the date marks to food. All ready to eat (RTE), Temperature/time controlled for safety (TCS) foods that are held over 24 hours must be labeled with a proper date mark.

Correct By: Corrected At Time Of Inspection

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe

In the walk in freezer, observed tortillas and raw pork being stored in thank you bags. Observed the ink from the thank you bags imprinted on the food. All food storage bags must not transfer deleterious substances to the food. Foods were embargoed. This is NOT a repeat violation.

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment

Observed the walk in cooler door gasket falling off, held together with duct tape, and missing in some places. Door should be kept in good repair. Please have door replaced/repaired. This is a repeat violation.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Observed an accumulation of grease and food debris on the walls and floors of the kitchen. Please have the walls and floors cleaned at a frequency to prevent soil accumulation.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

Core-2-102.12(A), C: Certified Food Protection Manager
At time of inspection, no certified food manager was available on the premises. A certified food manager must be present during all hours of operation. Please have a food manager on the premises for the next inspection.

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Inspection report emailed.
Notes;
Inspection conducted with RS# 1479

El 1 de julio de 2023, el Departamento de Servicios Ambientales comenzó a enviar por correo electrónico la(s) tarjeta(s) de permiso y la(s) factura(s) de permiso a los permisionarios. Necesitamos una dirección de correo electrónico actual y precisa en el archivo para asegurarnos de que reciba una copia de su tarjeta de permiso y factura(s) al momento de la renovación.
Si no está seguro si su dirección de correo electrónico es correcta, puede:
• Comuníquese con su inspector usando el número de teléfono o correo electrónico en su último informe de inspección para revisar, o
• Comuníquese con el Departamento usando las direcciones de correo electrónico a continuación,
o Envquickservicerestaurants@maricopa.gov (instalaciones tales como comida rápida)
o Envfullservicerestaurants@maricopa.gov (instalaciones que son restaurantes de servicio completo)
o Envretailgrocery@maricopa.gov (instalaciones como supermercados o mercados minoristas de alimentos)
o Envspecialtyprograms@maricopa.gov (comida móvil/eventos especiales/revisión del plan)
Si necesita actualizar su dirección de correo electrónico u otra información de contacto, envíe un formulario de solicitud de cambio administrativo en el sitio web a continuación: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.



Award: Not Participating,Embargo Lbs: 17,Food Manager Licenses: 0,Signer: Raquel A.

"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.