Inspection Report
Stanley's Homemade Sausage Company
2945 E BELL RD PHOENIX AZ 85032
FD-59449
Food Establishment - Eating & Drinking
Food Routine Inspection
1/23/2024
Not Participating
1
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing.
Observed that 2 of the 3 handwashing sinks had no hand drying provisions available. Hand washing sinks must be fully stocked
at all times. The PIC replaced the paper towels at the time of this inspection.
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.
Observed that 2 of the 3 handwashing sinks were inaccessible due to equipment and boxes blocking access to the sinks. The
PIC cleared the area in front of the hand sinks at the time of this inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 52
Description: Sewage and Waste Water Properly Disposed
Comments:
PRIORITY VIOLATION-5-402.13, P: Conveying Sewage
Observed the grease trap in the meat processing room was overflowing when water at the 3 comp sink was
running, allowing sewage to to be released onto the floor. The grease trap must be maintained and waste water
must be properly draining. Establishment will close until the violation is corrected.
Correct By: Correct Prior To Reinspection
Comments/Details
inspection.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Report emailed.
Award: Not Participating,Review Complete: CHECKED,Review Notes: DC,Signer: Marko Stevanovic
"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.