Inspection Report

Business Name
Stanley's Homemade Sausage Company
Business Address
2945 E BELL RD PHOENIX AZ 85032
Permit Number
FD-59448
Permit Type
Food Establishment - Meat Market
Inspection Purpose
Food Routine Inspection
Inspection Date
6/27/2024
Grade
Not Participating
Priority Violation
2
Inspection Status
Re-inspection required

Violations

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

PRIORITY VIOLATION-8-103.12 (A) - Priority: Conformance with Approved Procedures; Compliance with HACCP Plan. 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/3978/Food-Variances.

Addl Notes: Observed in the reach-in freezer in back of house cooked rolled cabbage rolls stuffed with pork and rice in ROP packaging without a datemark. Cabbage rolls are not approved for ROP packaging under the current variance. PIC discarded cabbage rolls in ROP packaging at time of inspection. Additionally observed in the chest freezer by the display case frozen meat sausages in ROP packaging without a label or datemark. PIC could not verify the date on which the sausages were packaged. PIC discarded frozen sausages in ROP packaging at time of inspection. Additionally observed in the display case liver sausages and Italian sausages in ROP packaging without a label or datemark. Per PIC the sausages were packaged that morning. Per variance, ROP items must be date marked and not kept over 14 days, labeled with a refrigeration comment, labeled with eat/discard by use by/sell by date, and cooked products labeled that they should be re-heated to 165°F. Logs must be full, accurate, and available onsite and ROP product labeled with all pertinent labeling as stated on approved variance prior to reinspection on Tuesday, 07/02/2024.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A) - Priority: System Maintained in Good Repair; According to Law

Addl Notes: Observed in the meat processing room a handwashing sink disconnected from the main drainage pipe such that water from the sink drained directly onto the floor and drain below. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to re-inspection on Tuesday, 07/02/2024. Corrective Action: Correct prior to re-inspection on 07/02/2024.

Comments/Details


No County legal action will result from this inspection.
Observed meat sausages hanging above the 3-compartment sink to dry. Employee discarded the sausages at time of inspection and stated that they were not for sale. If the establishment wishes to dry age meat, it must be done under refrigeration and humidity must be logged; a variance may be required.

"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.