Inspection Report

Business Name
Village Inn

Business Address
2780 E GERMANN RD CHANDLER AZ 85286

Permit Number
FD-80294

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
1/7/2025

Grade
C

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.11 - Priority Foundation: 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. Addl Notes: Observed no hand cleanser at the hand sink in the dish pit. At the time of inspection the soap dispenser was not working. Person in charge put an out of order sign on the sink and put in work order to have the dispenser replaced/fixed. Person in charge will have employees use hand sink in the server's section. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed cheddar-jack cheese, pulled pork, and sausage ranging from 49F to 50F in the top of the make-line unit on the left side. Ambient temperature was 42.4 using min/max thermometer. Also observed spicy chicken sausage and hard boiled eggs ranging from 49F to 50F in the top of the make-line unit in the middle. And corned beef hash, ham, pot roast, cooked corn, and cooked rice in the top of the make-line unit on the right, along with turkey sausage, sausage patties, corned beef hash, and burger patties in the bottom of the make-line unit on the right ranging from 45F to 70F. Ambient temperature of the unit was 42.4F using min/max thermometer. PIC voluntarily discarded all food items. Per PIC all of the food items were placed in the units more than 4 hours ago. Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. ===3rd Consecutive

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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.

Addl Notes: Observed diced ham and country gravy with a prepared date of 12/31/24, pulled pork, ham, and chicken noodle soup with no date (Person in charge not sure when prepped) locate in the walk-in cooler. Person in charge (PIC) voluntarily discarded items. Corrected at time of inspection. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cheddar-jack cheese, pulled pork, and sausage ranging from 49F to 50F in the top of the make-line unit on the left side. Ambient temperature was 42.4 using min/max thermometer. Also observed spicy chicken sausage and hard boiled eggs ranging from 49F to 50F in the top of the make-line unit in the middle. And corned beef hash, ham, pot roast, cooked corn, and cooked rice in the top of the make-line unit on the right, along with turkey sausage, sausage patties, corned beef hash, and burger patties in the bottom of the make-line unit on the right ranging from 45F to 70F. Ambient temperature of the unit was 42.4F using min/max thermometer. PIC put in a work order to have all three units serviced. PIC will have employees use ice-baths for the top and will not have employees use the bottom reach-in sections, until units are able to maintain 41F or less. Corrective Action: Correct prior to re-inspection. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.

Comments/Details

Predefined Comment: Due to the violations noted on this inspection report, County legal action may result from this inspection.
Re-inspection: 1/17/25. AMC class: 1/22/25 from 1-3 PM Discussed date-marking and cleaning with person in charge.

"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.