Inspection Report

Business Name
Aftermath

Business Address
1534 E BETHANY HOME RD PHOENIX AZ 85014

Permit Number
FD-83898

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/24/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

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 vegetables and various dairy based sauces with internal temperatures between 97F -122F in the hot holding well by the cook line. The person in charge stated the food items had been fully reheated on the grill and placed into the hot holding well less than 2 hours ago and reheated the food items to 165F and adjusted the temperature settings on the hot holding well. Discussed TCS hot holding temperature of 135F or higher.

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.

Observed house made dairy based ranch dressing and mayonnaise/egg based aioli sauce with internal temperature of 49F in a container with limited ice by expo line. The person in charge stated the sauces had been brought out from the reach-in cooler less than 2 hours ago and placed the sauces into a container full of ice to completely cover the sauce bottles for rapid cooling. Discussed TCS cold holding temperature of 41F or less.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 a container of cooked sauce mixed with other food items and no date marking. The person in charge was not able to verify when the food was prepared or the content ingredients in the sauce. The person in charge discarded the sauce at the time of inspection. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Observed an accumulation of soils on the ceiling and fan covers of the walk-in cooler. Observed a build up of grease and condensation on the interior of the ventilation hood and drip system. Discussed cleaning frequency to protect food from contamination.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation violations on this inspection.

Notes:
Observed pickling/fermentation processes of onions and other food items in the walk-in cooler. The person in charge stated those food items were for personal use and not for restaurant use. Discussed pickling and fermentation as specialized process that if for restaurant use require HCCAP variance approval and provided the person in charge with with HACCP variance guidance. Also discussed date marking of first out/last out of oyster shell-stock tags. Discussed the use of time as a control for the sauces at the expo line. Discussed retention of food labels for the edible flowers used at the bar.

No County legal action will result from this inspection.

Inspection report delivered via email.

Award: Not Participating,Signer: Tyka Chheny

"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.