Inspection Report

Business Name
Craft 64 Chandler
Business Address
68 W BUFFALO ST CHANDLER AZ 85225
Permit Number
FD-70930
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
9/19/2024
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed drink cup of soda without a lid or straw stored on shelf next to entrance of walk-in cooler. A food employee may not utilize a drink cup without a lid or straw to prevent contamination of the hands, food, utensils, or equipment. Corrective Action: Corrected at time of inspection. Food employee discarded contents of drink cup and moved cup to 3-compartment sink to be washed, rinsed, and sanitized.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: Observed plastic container of raw eggs stored on top of cans of alcohol in the walk-in cooler behind the bar. Raw eggs must be stored below ready-to-eat (RTE) foods at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection. Person in Charge (PIC) properly stored plastic container of raw eggs beneath RTE foods in walk-in cooler. Discussed with PIC the risk of contamination and proper separation/storage of raw animal foods.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Addl Notes: Observed fully assembled slicer on a prep table in front of walk-in cooler with accumulation of dried food debris on the food contact surface of the blade. According to the PIC, the slicer is used for provolone and salami and cleaned daily. All food-contact surfaces must be cleaned to sight and touch. Instructed PIC to write out slicer cleaning procedure for food employees to follow. PIC will clean slicer before next use. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection. Inspection report emailed.
Discussed with PIC ways to improve cooling and cold holding methods.

"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.