Inspection Report

Business Name
Village Inn
Business Address
14539 W GRAND AVE SURPRISE AZ 85374
Permit Number
FD-80230
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/29/2024
Grade
C
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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. - Dishes coming out of the dish machine found with no observable sanitizer on their surfaces. Dish machine utilizes Chlorine sanitizer to sanitize dishes and utensils but none was dispensing during the inspection. After attempts the prime the dish machine with sanitizer, still no sanitizer was dispensing despite sanitizer being present in the bucket reservoir. The dish machine will not be used to sanitize food contact equipment until the dish machine has been repaired/replaced and able to provide an appropriate concentration of Chlorine sanitizer (50-100 PPM) onto food contact surfaces. Food contact equipment will be washed by hand in Quat Ammonia sanitizer until dish machine is operable.

Correct By: Corrected At Time Of Inspection

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. - Sticks of butter in small reach-in cooler on service line found with internal temperatures of 50*F. Ambient temperature was also found to be 50*F in the cooler. PIC stated nobody had checked the cooler today and the butter had been in the cooler since yesterday. PIC discarded the butter. French toast mix double panned in prep top cooler on cook line found with internal temperature of 46*F. Sour cream double panned in salad prep cooler found with internal temperature of 46*F. Tomatoes and sliced cheese in prep cooler on cook line stacked above fill-line found with the upper quarter of the items at 48*F. PIC stated these items in the prep coolers were placed on the line within 2 hours and moved them to the bottom portion of the prep cooler to cool. The bottom portion of the prep cooler was at 34*F ambient. Please ensure cold held TCS food items are maintained at 41*F or below. Discussed possible use of time as a control for items that are moved out of the coolers frequently (such as french toast mix).

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a C Grade and had 2 Priority, 0 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager - No Certified Food Protection Manager (CFPM) available at time of inspection. PIC was able to answer basic food safety questions. Please obtain additional CFPMs to provide coverage when the kitchen is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services

Discussed food safety storage hierarchy and AVB connection restrictions at the mop sink. Also discussed sink use, prevention of bare hand contact, utensil storage in dipper wells, and minor facility maintenance. Juice machine is to be repaired for minor leak.

The inspection Report was printed and given to PIC at the establishment at time of inspection.
Visit our Active Managerial Control Toolbox webpage for helpful handouts and information to promote food safety in your establishment
https://esd.maricopa.gov/4533/English-AMC-Toolbox

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.

No County legal action will result from this inspection.



Award: C,Embargo Lbs: 5,Review Complete: CHECKED,Review Notes: QA,Signer: Kimberly Woods

"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.