Inspection Report

Business Name
Los Altos Ranch Market

Business Address
3415 W GLENDALE AVE PHOENIX AZ 85019

Permit Number
FD-60873

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/6/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Observed cooked chicken, pork, and jalepenos in hot holding cases with an internal temperature of 110F. Person in charge states that items were finished cooking an hour ago. Had person in charge increase hot holding unit temperature as well as reheat foods to 165F. Discussed hot holding items to be above 135F.

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

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 raw beef, chicken, bacon, ham and chorizo at 49F as well as milk, pico de gallo, cooked menudo, wings, salsa verde chilli rojo at 48F. Fridge unit when measured with thermometer was at 46F. Had person in charge discard all TCS items at time of inspection and move other items to other fridge units. Person in charge called in work order for unit.

Correct By: Corrected At Time Of Inspection

Comments/Details

Emailed to person in charge
A pattern of non-compliance is developing for Priority violation # [19], [3-501.16], which has been noted during this inspection. An Active Managerial Control class was offered to the person in charge and was accepted for the date of July 9 at 8:45.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection.

Award: Not Participating,Embargo Lbs: 510,Signer: Marcos Solorzano

"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.