Inspection Report

Business Name
The Enclave

Business Address
4929 S VAL VISTA DR GILBERT AZ 85298

Permit Number
FD-64367

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/7/2023

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

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. 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. >>> Observed raw pork sausages, in a plastic bag, stored on a speed rack in the walk-in cooler directly above a covered pan of cooked and ready-to-eat (RTE) shepherd's pie. PIC placed the raw pork sausages below all RTE foods on the speed rack. Reviewed food storage and cross-contamination. RTE foods should be above and separated from other foods that require cooking such as pork sausage (155F final cooking temp). Separating different types of raw animal and RTE foods during storage, preparation, holding and display will prevent cross-contamination from one to the other. The required separation is based on a succession of cooking temperatures as specified under § 3-401.11 which are based on pathogen destruction. PIC will retrain employees and review the Food Storage handout.

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. 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 house made coleslaw and banana pudding (dairy-based) cold holding in the server's 2-door reach-in refrigerator with internal temperatures of 49-51F, probe thermometer, verified by PIC. The reach-in observed with a minimum ambient air temperature of 51F. According to PIC, the banana pudding was cold holding in the reach-in for less than 4 hours and the coleslaw was stored in the reach-in overnight. PIC placed the banana pudding in the walk-in cooler to rapidly cool to 41F and discarded the coleslaw, see embargo form. Discussed routinely checking the internal temperature of TCS foods to ensure that it is 41F or below. Temperature is an important factor in limiting pathogen growth. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. >>> Observed two hotel pans of house made white bean soup, labeled with a start date of 10/31 and discard date of 11/06. The soup should have been discarded the day prior to inspection. PIC discarded the soup, see embargo form. According to PIC, the white bean soup is on the menu as an "always available" item. Discussed making the amount of soup that is required for the week or freezing excess amounts. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. PIC will retrain staff to discard TCS foods on or prior to the discard date.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. >>> Observed recently cut lettuce cooling in a tightly covered plastic container around 10-12" deep and a tightly covered, 6" half pan of recently prepped shepherd's pie cooling in the walk-in cooler. PIC divided the cooling TCS foods into multiple additional shallow pans, loosely covered and placed into the walk-in cooler to rapidly cool to 41F. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Ice wands, using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) D Grade and had 3 Priority and 1 Priority Foundation violations on this inspection.

Calibrated thermometer.
Discussed thawing frozen foods under cool running water.
Emailed the TCS foods, cooling methods, food storage, and date marking handouts.

No County legal action will result from this inspection.
The inspection report was emailed and confirmed during the inspection.

The e-permit information was emailed to operator.
Embargo form uploaded to EDMS.

Award: D,Email Sent: CHECKED,Embargo Lbs: 14,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: Tara Seaton

"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.