Inspection Report
Blue Hound
2 E JEFFERSON ST PHOENIX AZ 85004
FD-64344
Food Establishment - Eating & Drinking
Food Routine Inspection
5/6/2024
Not Participating
4
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. >>>Observed employee handle raw hamburger patties then remove gloves and put on new pair of gloves without washing hands. Instructed employee that hands must be washed in between glove changes after handling raw animal proteins. Employee removed gloves and washed hands. Discussed with PIC when to wash practices and procedures. 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.
Correct By: Corrected At Time Of Inspection
Violation #: 14
Description: Required Records Available: Shellstock Tags, Parasite Destruction
Comments:
Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification.>>>Observed establishment selling fresh clams and mussels. When shellstock tags were requested, tags were observed not being kept in chronological order and no last sold date (out date) was not being documented on tags. Instructed PIC that all shellstock tags must be marked with the last sold date when the last mussel or clam from the tag is sold. The tags must then be kept in chronological order. 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.
Correct By: Corrected At Time Of Inspection
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. >>>Observed tray of raw shrimp being stored directly above cooked potatoes and garnish on cooling rack in walk-in refrigerator. At the time the PIC moved shrimp outside of walk-in to be cooked. Discussed proper storage of raw and ready to eat foods with PIC. 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/4621/AMC-Toolbox---Cross-Contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. >>>Observed chlorine sanitizing dishwasher in bar at 0ppm chlorine sanitizer with dishwasher being in use. At time of visit, PIC was able to prime unit and unit began dispensing chlorine at 50ppm. Discussed with PIC ensuring that chlorine concentration is being monitored using appropriate test strips. 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.
Correct By: Corrected At Time Of Inspection
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. >>>Observed cut tomatoes 48*F, cut mozzarella 50*F, lettuce 50*, scallops 54*F, cooked shrimp 54*F in top portion of reach in prep refrigerator. Per PIC , foods had been placed in unit less than 4 hours prior. PIC moved foods into walk in refrigerator to rapidly cool to 41*F or below. At time of visit, unit was observed to be holding at 38*F. Instructed PIC to ensure that top potion of unit is maintained closed in between uses. Observed container of herb butter out on countertop holding at 68*F. Per PIC herb butter is made in house and was placed out on countertop 2 hours prior. Instructed PIC to ensure that butter is maintained at 41*F or below . Employee voluntarily discarded butter. 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.
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection
Report emailed.
Inspection conducted with RS #1134
***Discussed Time As A Control with PIC and non-continuous cooking procedures. According to PIC, the establishment will not be using TAC or non-continuous cooking for foods.***
Award: Not Participating,Review Complete: CHECKED,Review Notes: Complete- MM,Signer: Gilbert Laurie
"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.