Inspection Report
Lin's Distribution Corp
2721 W WILLETTA ST PHOENIX AZ 85009
FD-66382
Food Establishment - Food Production
CI Food Routine Inspection
11/7/2024
B
0
Completed
Violations
Violation #: 2
Description: Certified Food Protection Manager
Comments:
No person on site with a food manager certification. Person in charge able to correctly answer questions related cold holding temperatures, hand washing, and sanitizing. Person in charge to inform management to schedule food manager exam
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.
Violation #: 8
Repeat Violation
Description: Hands Clean and Properly Washed
Comments:
Observed employees using 3-compartment sink to wash hands, washing without soap, and washing for less than 20seconds. Employees must wash their hands using soap and water at a handwashing sink or approved automatic handwashing facility for at least 20 seconds. Person in charge had employees properly wash hands at hand washing station with soap and water. SECOND CONSECUTIVE VIOLATION
2-301.15 - Priority Foundation: Where 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. Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Quat sanitizer dispenser at 3-compartment sink unable to produce a strength of at least 150ppm. All sanitizing equipment must be in working order. Person in charge to schedule maintenance on unit and manually prepare solution until unit can dispense a strength of 15-400ppm.
4-203.13 - Core: Pressure Measuring Devices, Mechanical Warewashing Equipment Addl Notes: Corrective Action: Correct prior to next routine inspection.
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
No hot water readily available at hand washing trough and hand wash sink in sauce room. Person in charge turned on water valve and hot water at 100*F was available.
5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature.
Violation #: 56
Repeat Violation
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Observed jackets, water bottles, and coffee tumblers stored on prep tables and conveyer belts where clean dishes are stored
and food is prepped. Areas designated for employees for clothing, and to drink, shall be located so that food, equipment,
linens, and single-service and single-use articles are protected from contamination. Person in charge had employees move
personal belongings and will assign a designated area by next routine inspection. SECOND CONSECUTIVE VIOLATION
6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: Corrective Action: Correct prior to next routine inspection.
Comments/Details
Predefined Comment: No County legal action will result from this inspection.
Discussed establishment procedures regarding: food storage, storage at hand sinks, spray nozzles, glove usage, labeling spray bottles, equipment maintenance, equipment sanitizing, food borne illness risk factors
"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.