Inspection Report
Central BBQ House
7227 S CENTRAL AVE PHOENIX AZ 85042
FD-67229
Food Establishment - Eating & Drinking
Food Routine Inspection
12/11/2023
Not Participating
2
Completed
Violations
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 a carrot shredder and meat slicer being stored as clean but still having food residue present. Person in charge started to wash these equipment at the time of inspection. Discussed the importance of equipment food contact surfaces and utensils being cleaned to sight and touch.
Correct By: Corrected At Time Of Inspection
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.---In the main reach in cooler, observed mozzarella cheese, cooked wings, butter, cut cabbage, cooked corn, and nacho cheese having internal temperatures of 48-57*F. Also observed Korean Kimbap (vegetable sushi) having internal temperatures of 48*F in another cold holding case. Person in charge states these food items have been in the unit since the days before and voluntarily discarded them. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd
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 pesticide bottles throughout the establishment. Person in charge voluntarily disposed of them at the time of inspection. Discussed how all pest control must be done by certified applicator and such pesticides should not be present in the establishment.
Correct By: Corrected At Time Of Inspection
Violation #: 29
Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan
Comments:
Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances.---In the walk in cooler, observed the establishment making their own kimchi (fermented cabbage) with dates ranging from 11/10-11/29. Person in charge voluntarily disposed of them. Discussed how a variance is required for any fermentation process or keeping TCS foods longer than 7 days.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Repeat Violation
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the main reach in cooler having an ambient temperature of 77*F. All TCS foods in the unit was voluntarily dispose of at the time of inspection. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days.
Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---In the dry storage area, observed a live rodent. Person in charge states they will get their pest control to service the establishment. Discussed the importance of maintaining the establishment free of pest/rodents to prevent any contamination. Reinspection will be conducted within 10 days. Please have invoice of pest control at hand for reinspection.
Correct By: Correct Prior To Reinspection
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 liquor bottles being stored directly in the ice used for customer consumption. Employee was instructed to remove the bottles and dispose of the ice the bottles made contact with. Discussed the importance of not storing bottles in the ice used for customer consumption to prevent any contamination.
Correct By: Corrected At Time Of Inspection
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the walk in door not being able to close properly. Person in charge states they will repair that as soon as possible. Discussed the importance of making sure the walk in door closes properly to prevent the unit from malfunctioning.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
Core-6-303.11, C: Intensity-Lighting---Observed the walk in cooler not having sufficient lighting and the walk in freezer not having a functional light. Discussed The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches)above the floor in walk-in refrigeration.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Reinspection will be conducted within 10 days for pest and cold holding unit.
AMC class scheduled for 12/19/2023.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection rights accepted by Letycia L.
Inspection report emailed and confirmed by person in charge.
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-RequestForm-181.
Review Complete: CHECKED,Request Review: CHECKED,Request Notes: Hold for Review,Food Manager Licenses: 1,Embargo Lbs: 36,Email Sent: CHECKED,Award: Not Participating,Signer: Letycia Luna ,Review Notes: QA
"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.