Inspection Report

Business Name
Los Altos Ranch Market
Business Address
1118 E SOUTHERN AVE MESA AZ 85204
Permit Number
FD-60888
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
5/15/2024
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 21

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.*************in the front deli service steam table, noted cooked soups containing beef and potatoes at 116-122 deg f . also large pots used in the back to scoop additional hot soups at 126-128 deg f . Informed facility manager. all removed, reheated to 165 deg f . also baked green chili covered with cheese at 118-124 deg f . manager removed. reheated to 165 deg f . cooked shredded beef placed in the middle steam table at 114-124 deg f . notified pic. all removed and reheated. facility manager provided additional training to deli staff regarding the proper hot holding for on site prepared tcs food. one of the steam table corner heat lamps , not working. manager addressed by just using the food pan as display food till part/heat lamp replaced. the hot tcs soups were brought and served directly from the large pots which manager re-haeated to 165 deg f at the time of inspection. corrected,

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11, P: Separation-Storage******************in the back food storage./food prep. basins, observed glass cleaner spray bottles placed directly above the prep. basin. manager addressed and relocated chemicals. corrected,

use of a designated area for chemicals discussed,

Correct By: Corrected At Time Of Inspection

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation*****************observed multiple wet wiping cloth placed on the food cutting and food prep. stations. informed facility manager. facility manager obtained designated sanitizer solution buckets. soiled towels were placed in a bag. new towels were placed in sanitizer solution. quat ammonia at 200 ppm established.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had _ 2Priority, _0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
A pattern of non-compliance for foodborne illness risk factor violation # [ 19, improper hot holding for the on-site prepared tcs food ], [3-501.16] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

status of the repeated risk factor 19, reviewed with manager on duty. please review available resources at esd.maricopa.gov, including AMC classes available.

report emailed. per facility GM, additional training for deli staff will be provided on 5-16-2024 with deli manager on site.



Award: Not Participating,Signer: Mr. Lazaro-facility GM

"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.