Inspection Report

Business Name
Garden Ridge

Business Address
18170 N 91ST AVE PEORIA AZ 85382

Permit Number
FD-78713

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/6/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

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.

Cut cherry tomatoes and cut lettuce, double panned, in top compartment of cold holding unit at soup/dessert station, above designated holding area, with an internal temperature of 46-50*F. Tuna salad on an ice bath at cook line, with an ambient temperature of 54*F. Tuna not completed submerged with ice, with only ice covering 2 sides of the container. Person in charge mentioned foods had an internal temperature of 41*F within 2 hours prior to inspection. All cold temperature controlled foods should be held at 41*F or below. Person in charge obtained a larger container to allow tuna to be completely submerged in ice on all sides. Internal temperature dropped to 50*F within 15 min. Person in charge voluntarily discarded tomatoes and lettuce on own accord. Recommended reorganizing unit so foods are able to be maintained in designated areas.

Correct By: Corrected At Time Of Inspection

Violation #: 40

Description: Personal Cleanliness

Comments:

Core-2-303.11, C: Prohibition-Jewelry

Observed several employees with watches, large rings, and dangling bracelets, cooking and preparing food. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. Person in charge to have an in service training with staff to implement policy.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment

Cold holding unit at prep stations leaking at bottom compartment, causing water to pool on floor of unit. Unit holding an ambient temperature of 42*F. Refrigerators should be in good repair and hold a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced soon. Continue to monitor temperatures of food and unit. SECOND CONSECUTIVE VIOLATION

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods

Walk-in freezer with excessive leaking around piping and at condenser fan, causing ice to accumulate on shelving underneath unit where food is stored. All areas should provide food protection and be in good repair. Person in charge stated a work order was placed and will be serviced soon. SECOND CONSECUTIVE VIOLATION

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Comments/Details

This establishment received a(n) B Grade and had 1 Priority and 0 Priority Foundation violations on this inspection.
Discussed establishment procedures regarding: Dishwasher logs, hand washing, employee drinks, usage of ice
No County legal action will result from this inspection.
Inspection report emailed.

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,Signer: Crina Lucacel

"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.
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.