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
4/18/2024
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

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, rice pudding, whipped cream (dairy-based), and cut melons, with internal temperatures of 49-51F, stored in the server's upright refrigerator, with an ambient air temperature above 50F. According to PIC, the melons and whipped cream were recently placed into the refrigerator; PIC placed back into the walk-in to rapidly cool to 41F. The coleslaw and rice pudding was stored in the refrigerator overnight; PIC discarded, see embargo form. PIC will retrain employees to take internal food temperatures of TCS foods to ensure that 41F or less is maintained. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less.

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

Comments/Details

This establishment received a(n) B Grade and had 1 Priority and 0 Priority Foundation violations on this inspection.

A pattern of non-compliance for Priority violation #20, 3-501.16(A)(2) and (B) has been noted during this inspection. The Department’s Virtual Active Managerial Control Class has been scheduled on 4/24/2024 at 8:45 am. This AMC training is interactive. To receive credit for attending the class, attendees must ensure that they have both microphone and camera accessible and enabled throughout the session. To cancel or reschedule your training, please email: esdtraining@maricopa.gov

Calibrated thermometer.
Embargo form uploaded to EDMS.
Emailed the Pattern of Non-Compliance handout.

Due to the violations noted on this inspection report, County legal action may result from this inspection.
The inspection report was emailed and confirmed during the inspection.



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: B,Embargo Lbs: 4,Request Review: CHECKED,Review Complete: CHECKED,Review Notes: QA,Signer: John Zaloga

"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.