Inspection Report

Business Name
Village Inn

Business Address
10010 W MCDOWELL RD AVONDALE AZ 85392

Permit Number
FD-80298

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/13/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 22

Repeat Violation

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. - Deli sliced turkey in prep cooler on cook-line found with internal temperature of 52*F. The deli turkey was the only item in the cooler that was above 41*F. PIC stated the turkey was not left out and was moved directly from the walk-in to the prep cooler. The ambient temperature of both coolers were 41*F or below. The turkey was in the corner and may have airflow issues. PIC will continue to monitor the area where the turkey was. Sliced tomato, cantaloupe, and other TCS food items in salad prep cooler found with internal temperatures of 47-48*F. PIC stated the cooler was stocked at 5:00 AM and last checked at 7:00 AM. PIC moved the TCS food items to the walk-in freezer for rapid cooling and will discard the items if they are not at 41*F or below prior to 9:30 AM. The ambient temperature of the cooler was also 47*F. The cooler will not be used for cold holding until it is repaired/replaced and able to maintain an ambient temperature of 41*F or below. Please ensure cold held TCS food items are maintained at 41*F or below.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence - Over 10 live roaches observed behind backsplash of ware wash station (corner near ice machine area). Pest control was last administered on 2/4/24 with no activity noted. PIC will have pest control administered within the next 10 days prior to re-inspection.

Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Comments/Details

This establishment received a B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.

A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

The Inspection Report was emailed and confirmed to have been received at time of inspection

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: B,Signer: Karen McKinney

"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.