Inspection Report
99 Ranch Market
1920 W CHANDLER BLVD CHANDLER AZ 85224
FD-79781
Food Establishment - Meat Market
Food Routine Inspection
1/29/2025
Not Participating
1
Re-inspection required
Violations
Violation #: 14
Repeat Violation
Description: Required Records Available: Shellstock Tags, Parasite Destruction
Comments:
3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Observed no last sold date on the shell stock tags provided and tags were not in chronological order and shellstock was comingled from different supplier and different types of shellstock. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Shellstock from containers may not be commingled. Employee discarded shellstock. See violation 29. Corrective Action: Correct prior to reinspection on 2/10 to verify shellstock tags from 01/29 to 02/10 have been properly maintained. Repeat violation: 2nd
Violation #: 29
Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan
Comments:
PRIORITY VIOLATION-8-103.12 (A) - Priority: Conformance with Approved Procedures; Compliance with HACCP Plan. 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.
Addl Notes: Observed several dying tilapia and tilapia with scale lesions in the display tanks. Fish held in live storage shall be healthy and free of illness. Any dead or dying fish shall be immediately removed. PIC stated dying fish and slaughtered and placed on ice for service to customers. Discussed culled seafood pulled from tanks must be discarded and cannot be slaughtered and sold to customers. PIC instructed employee to remove the dying fish. Observed incomplete logs verifying live storage of fish. Logs shall be maintained that verify live storage is being conducted in accordance with the submitted and approved HACCP Plan. Correct prior to reinspection on 02/10 to verify logs have been completed from 01/29 - 02/10.
3-502.11 - Priority Foundation: 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. Addl Notes: Observed live manila and cherry stone clams and snails in tanks for sale. A variance is required for operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Employees discarded shellfish at time of inspection. A re-inspection will be conducted on 2/10/25 to ensure wet storage of seafood has been halted. Corrective Action: Correct prior to re-inspection.
Violation #: 35
Description: Approved Thawing Methods Used
Comments:
3-501.13 - Core: Thawing Addl Notes: Observed reduced oxygen packaged raw fish fully thawed for sale still in the reduced oxygen packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Correct prior to next routine inspection.
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
4-501.12 - Core: Cutting Surfaces Addl Notes: Observed significant scoring on the cutting boards used for fish slaughtering and deep scoring that may be difficult to clean and allow for bacterial growth. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.
Violation #: 48
Repeat Violation
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
4-501.16 - Core: Warewashing Sinks, Use Limitation Addl Notes: Observed raw fish being thawed in the rinse compartment of the three compartment sink. Advised PIC should be using the food prep sink available to thaw foods. If a warewashing sink is used to wash produce or thaw food, the sink shall be cleaned as specified under § 4-501.14 before and after each time it is used to wash produce or thaw food. sinks used to wash or thaw food shall be sanitized as specified under part 4-7 before and after using the sink to wash produce or thaw food. PIC relocated thawing fish at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a significant amount of standing water in the walk in cooler. Observed significant build up on the floors of the back prep area. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
Comments/Details
No County legal action will result from this inspection.
Report emailed to person in charge (PIC).
"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.