Inspection Report

Business Name
Superstition Sunrise Cabana
Business Address
702 S MERIDIAN RD APACHE JUNCTION AZ 85120
Permit Number
FD-81031
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
2/7/2024
Grade
C
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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.

Observed deli slicer with food debris on food contact surfaces. According to PIC, deli slicer was last used day prior. Instructed employee to disassemble to wash, rinse and sanitize. Please ensure all food equipment is cleaned daily to prevent build up.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Observed cooked hamburger patties on table with an internal temperature of 84*F. According to employee, they didn't want hamburgers to overcook on stove top. Instructed employee to re-heat to 165*f for 15 seconds prior to serving.

Correct By: Corrected At Time Of Inspection

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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.

Observed tomatoes, lettuce, shredding cheese and cheese slices on table with an internal temperature of 41*F. According to PIC, food uses time as a control, but did not have any documentation to show when the food was removed from a temperature controlled environment. PIC documented discard time at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing

Observed frozen raw hamburger patties thawing at room temperature. Also observed frozen hot dogs, in standing water. Both items were moved to upright reach-in cooler to properly thaw. Discussed approved thawing methods.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation and 1 Core violations on this inspection.
Emailed report
No County legal action will result from this inspection.



Award: C,Signer: Suzanne Oppenhen

"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.