Inspection Report

Business Name
Valleywise

Business Address
2601 E ROOSEVELT ST PHOENIX AZ 85008

Permit Number
FD-83960

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
10/8/2024

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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 by coffee station hand sink with no paper towels. Notified Person In Charge (PIC) to stock hand sink area. Also in lower level hand sink station to left of combi ovens observed no paper towels. Notified PIC, PIC had employee restock hand sink with paper towels. ====All hand sinks need to be stocked with paper towels or hand drying provision. 2nd Consecutive violation. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

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 soap at hand sink station to right of coffee brewing are. Notified Person In Charge (PIC). PIC directed employee to restock hand sink with soap and paper towels. ===All hand sinks need to be stocked with soap cleanser. 2nd Consecutive violation. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: Observed inside middle walk in refrigeration unit with open tray rack with raw ground sausages stored directly above raw cured bacon racks. Notified Person In Charge (PIC). PIC had employee rearrange tray rack correctly. Also observed in separate upright reach in unit to left of combi oven cook line with open raw eggs; raw sausages; stored directly above open cooked sausages. Notified PIC, PIC directed employee to rearrange with cooked foods above raw foods. ===Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Separating types of raw animal foods from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas.

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 main pizza top cooler unit at 67*F with min/max. TCS foods in cooler were: Mozzarella cheese; cut cooked ham; cut spinach, cut cooked salami; cut sausage; pepperoni slices; cooked chicken, feta cheese all at 49*F-56*F. Notified Person In Charge (PIC). Time of inspection is at 1:30pm. Temp log of food at 10am is at 38*F. Directed PIC to move all tcs foods to blast chiller to cool to 41*F. Verified after 30 minutes. Also observed in continental unit to left of main cook line in lower level kitchen with: cut cooked ham; Mozzarella cheese; cut tomatoes; slices of American Cheese; liquid egg all at 44*F-56*F. Notified PIC, per PIC the foods were placed at 11am. Time of inspection is after 2pm. Moved all items to walk in unit to cool to 41*F. Verified after 30 minutes. Ambient of the unit is at 43.3*F with min/max. Also observed inside grill small continental unit with cooked chicken at 46*F-59*F. Notified PIC, PIC directed employee to place into blast chiller to cool to 41*F. Verified after 1 hour. Per PIC chicken was placed into unit hrs before inspection start time. Also observed in separate turbo air open reach in unit for grab in go food at 49*F with unit thermometer. TCS foods inside were at 50*F-53*F. Following tcs foods: cream cheese packets; mozzarella stick packages; cut melon; cut salads all at 50*F-53*F. Notified PIC. Per temp log at 10am unit was at 38*F, directed PIC to move all items to walk in to cool to 41*F. Verified after 30 minutes. ====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Violation #: 28

Repeat Violation

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-102.11 - Priority Foundation: Common Name-Working Containers Addl Notes: Observed one unlabeled spray bottle with liquid inside mop sink room with no chemical label. Chemical is Smartpower Quat. Notified Person In Charge (PIC). PIC applied correct chemical label to spray bottle. Also observed in lower level three compartment sink with chemical spray bottle with blue liquid. Chemical is glass cleaner. Notified PIC, PIC discarded contents of chemical spray bottle. =====Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. 2nd Consecutive violation. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed throughout the lower kitchen with several spray bottles stored with chemical inside with Smartpower Quat Ammonia stored directly above spice container; single use to go containers; single use lid containers; clean food contact equipment. Notified Person In Charge (PIC). PIC removed all chemical spray bottles from listed items. ==== Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-202.11 (A) - Priority: Approved System and Cleanable Fixtures; According to Law

Addl Notes: On OC construction and previous Inspection referenced to management team to install ASSE-1022 or ASSE-1024 on water line to coffee brewer in main level by salad bar area. At time of inspection no ASSE-1022 has been installed. Notified Person In Charge (PIC). =======Referring to design, construction, and installation, a plumbing system shall be designed, constructed, and installed according to law. Corrective Action: Correct prior to re-inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: hot holding procedures; employee storage areas; freezer hierarchy of raw foods; hand washing procedures; Smartpower contact time. Access to hand sinks.

"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.