Inspection Report

Business Name
The Original Chop Shop
Business Address
4503 N 32nd ST Phoenix AZ 85018-3339
Permit Number
FD-61136
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
10/2/2023
Grade
Not Participating
Priority Violation
4
Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee crack raw, unpasteurized eggs into skillet with tightly gloved hands, take off gloves using hands, and went to put on new gloves to continue food prep without washing hands. Observed employee pick up sandwich that had fallen on floor with tightly gloved hands and continue to prepare food without washing hands. Observed employee pick up towel off floor and continue to prepare food without washing hands. Also observed employees washing hands for less than 10 seconds. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel, and turn off handles with paper towel to prevent re-contamination of hands Hands must be washed properly after performing tasks where contamination could occur. Employees washed hands at time of inspection.

Correct By: Corrected At Time Of Inspection

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 no paper towels at hand sink next to three compartment sink and observed no paper towels at hand sink in prep area of kitchen. PIC provided paper towels at time of inspection. Hand sinks must be stocked with an approved single use hand drying provision to promote proper handwashing.

Correct By: Corrected At Time Of Inspection

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Observed employee dunk metal pan into sanitizer water at three compartment sink, take pan to prep area, and put cut chicken into pan with visible wet spots. Discussed that dishes must be allowed to fully air dry prior to filling with food to prevent contamination from chemicals. Employee discarded chicken and obtained fully dry pan to continue food prep.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Observed employee washing dishes at sink of juice bar with soap and scrub pad, rinse, and place on drying rack. After discussion with employee, dishes were considered clean and were to be re-used. Discussed with employee that dishes must be sanitized since they were cleaned with a scrub pad that could be harboring pathogens. Employee sanitized dishes at time of inspection. Discussed with employee that dishes may be rinsed between orders and fully washed, rinsed, and sanitized at least every 4 hours.

Correct By: Corrected At Time Of Inspection

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.

Observed cooked chicken hot holding in Cambro under stove, hot holding unit under hot holding wells on line, and in hot holding unit in prep room at 118-125*F. Also observed cooked steak at 114*F in hot holding well in prep room. Employee stated items had been held for 1 hour at most. Had employee re-heat items at 165*F in oven prior to hot holding again. Observed cook bacon sitting in metal containers on prep table in kitchen at 69-74*F, bacon was visibly fatty and flimsy to touch. Discussed with employee that bacon must be hot held at 135*F or cooked thoroughly and be firm to be kept on counter. Hot held TCS foods must be at or above 135*F to prevent growth of pathogens.

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 Foundation-7-202.11, Pf: Restriction-Presence and Use

Observed can of Hot Shot pest spray under hand sink front of house and observed can of Raid pest spray next to mop sink back of house. Chemical pest control measures may only be administered by a licensed pest control specialist and may not be kept onsite to prevent misuse and contamination. PIC discarded sprays at time of inspection.

Correct By: Corrected At Time Of Inspection

Comments/Details

Of note: Discussed ensuring large pick-up orders are prepared within an acceptable time frame and kept in cold/hot holding until picked up to prevent growth of pathogens. // Discussed not storing utensils to be re-used in sanitizer water. Utensils in use must be stored dry, in running water, or in water above 135*F. // Discussed every 4 hour cleaning procedure of juicer and salad bowls on cookline. // Observed partially cooked, sliced steak with visibly raw sections in walk-in. PIC stated that procedure is to cook steak to 145*F on grill, cut and cool, and it gets re-heated when ordered. Ensure steak is reaching at least 145*F upon initial cooking or non-continuous cooking protocol and procedure would need to be created and followed.

This establishment is not participating in the award program at this time and had 4 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
Inspected with RS 1206.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.



Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 1,Food Manager Licenses: 1,Request Notes: QA,Review Complete: CHECKED,Review Notes: QA-CR-RA-EV,Signer: Baylee Currence

"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.