Inspection Report
Brio
2150 E WILLIAMS FIELD RD GILBERT AZ 85295
FD-83096
Food Establishment - Eating & Drinking
Food Routine Inspection
2/7/2024
Not Participating
5
Completed
Violations
Violation #: 1
Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties
Comments:
Pf: Demonstration; Demonstration of Knowledge
At the time of inspection, no employee had food safety managers certification and numerous priority violations were observed. The at least one person on site, the person in charge, must be food safety manager certified.
Correct By: Correct Prior To Next Routine Inspection
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.
An employee was observed entering the establishment through the back door and then started working in the back of house food prep area with out washing his hands. Also, and employee I the front of the house was observed using the phone and then put on mitts and work with bread with out washing her hands between tasks. Both employees were educated and properly washed their hands prior to putting on gloves as needed to work with food.
Correct By: Corrected At Time Of Inspection
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.
At the time of inspection, the hand wash sink at the cookline had a knife and food debris in it. The employee removed the items during the inspection. Ensure all hand wash sinks are limited to hand washing only.
Priority Foundation-6-301.11, Pf: 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.
At the time of inspection, no soap was available for use at the cook-line hand wash sink. Soap was provided. Ensure soap is available for use at all hand wash sinks at all times.
Correct By: Corrected At Time Of Inspection
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
At the time of inspection, a pan of raw shell eggs were stored directly on top of cooked mushrooms at the front cookline and a piece of raw beef wrapped in plastic was stored above cooked pasta and cheese sauce in the walk in refrigerator. An employee rearranged items to ensure cross contamination is prevented.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.
Numerous utensils and pans stored as clean at the cook line and at the dish wash areas had food debris on them. The employees placed the items at the dishwasher and 3-compartment sink to properly wash, rinse and sanitize prior to storing. Ensure equipment and utensils are stored clean to sight and touch.
Correct By: Corrected At Time Of Inspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: Cooling. 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.
A pan of cut tomatoes at 58*F was observed cooling in the walk in refrigerator. Per employee the tomatoes were cut and placed in the walk in refrigerator to cool greater than 4 hours earlier. The person in charge discarded the tomatoes. Ensure all items cooled from ambient temperatures are cooled to 41*F within 4-hours as required.
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.
During the inspection, a two pans of cheese sauce at 98-100*F were hot holding at the cookline for greater than 4 hours and a pan of mashed potatoes at 125*F for less than 2 hours and was placed in the in a skillet to reheat to 165*F prior to returning to hot holding. Ensure all time/temperature controlled for safety items are held hot at 135*F or above.
Correct By: Corrected At Time Of Inspection
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.
At the time of inspection, portioned cooked spaghetti and cooked tortellini at 44-46*F and raw calamari at 45*F were holding cold at the cook line. Per employee, the tortellini and calamari were place in the refrigerator to hold cold greater than 4 hours earlier and were discarded. The spaghetti was holding for less than 2 hours and was place into the walk-in refrigerator to return to proper cold holding temperature. Ensure all time/temperature controlled for safety food items are held cold at 41*F or below at all times.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.
At the time of inspection, cut tomatoes in a pan greater than 4 inches deep and covered at 58*F was cooling in the walk-in refrigerator. The tomatoes were discarded. Ensure all food is cooled properly in shallow uncovered pans.
Priority Foundation-4-301.11, Pf: 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.
The small reaching refrigerator in the front service area was holding at 58*F with pans of butter portions not a proper holding temperature. Per person in charge the additional refrigeration on site will be used until the reach in is properly functioning.
Correct By: Corrected At Time Of Inspection
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
During the inspection, small leaks were observed at the top of the water softener, and the base of the at the 3-comparment sink, dipper well, and prep sink. Also, flex line was observed at the hand wash sink at the cook line and the bel cap for the atmospheric vacuum breaker at the mop-sink was missing. Repair all leaks and hard plumb the hand wash-sink prior to next routine inspection.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Fernando M
Inspection report emailed
Inspection conducted with RS#1197
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-RequestForm-181
Award: Not Participating,Embargo Lbs: 18,Signer: Fernando Mellado
"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.