Inspection Report
Lure Fishhouse
8877 N SCOTTSDALE RD PARADISE VALLEY AZ 85253
FD-73350
Food Establishment - Eating & Drinking
Food Routine Inspection
2/12/2024
Not Participating
2
Completed
Violations
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When 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.
Observed employee handle raw salmon filets with gloved hands and then touch clean plates for customer order and clean utensil to continue cooking on line. Had employee remove gloves and wash hands prior to continuing. Also observed employee handling dirty dishes at dish pit with gloved hands, change gloves without washing hands, and then handle clean dishes. Had employee wash hands. Hands must be washed after handling raw animal proteins when moving to a task where contamination could occur.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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.
Observed no hand soap at sink in employee restroom next to dish pit. PIC provided hand soap. All hand sinks must be properly stocked with hand cleanser to promote proper handwashing.
Correct By: Corrected At Time Of Inspection
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 cod filets being stored in drawer above cooked pasta and salad mix in prep fridge on cookline. Observed bags of raw shrimp being stored over bags of cooked lobster meat on speed rack in kitchen. Also observed metal containers of raw fish being stored above packages of cooked crab meat in walk-in. Had PIC move all items to proper storage based on minimum cooking temperatures. Raw foods must be stored according to minimum cooking temperatures to prevent cross contamination.
Correct By: Corrected At Time Of Inspection
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 an immersion blender and vegetable dicer stored as clean under prep table by dry storage with visible food debris. Had PIC move items to dish pit to be re-washed, rinsed, and sanitized. Food contact surfaces must be clean to sight and touch to prevent growth of pathogens.
Correct By: Corrected At Time Of Inspection
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 butter based topping at oyster grill that PIC stated was on time as a control without a time stamp. PIC stated butter topping was put out at 11:30am to be thrown out at 3:30pm. Had PIC place time stamp on butter topping. TCS items on time as a control must be properly labeled with a time stamp for no more than 4 hours to prevent growth of pathogens and misuse.
Correct By: Corrected At Time Of Inspection
Violation #: 46
Description: Gloves Used Properly
Comments:
Core-MCEHC Chap. 8, Sec. 2, Reg. 5 (a)-(c), C: Gloves, Use Limitations
Observed employee wearing a cloth glove to cut citrus for drink garnishes in kitchen. Cloth gloves may not be used in contact with food unless that food is going to be cooked. A smooth, single use glove may be worn over top of cloth glove. Employee put on single use, food safe, smooth glove over cloth glove at time of inspection.
Correct By: Corrected At Time Of Inspection
Comments/Details
This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
Inspection conducted with RS 1197.
Embargo Lbs: 0,Award: Not Participating,Signer: Justin M.,Food Manager Licenses: 1
"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.