Inspection Report
Buck & Rider
7015 E MAYO BLVD PHOENIX AZ 85054
FD-84574
Food Establishment - Eating & Drinking
Food Routine Inspection
10/4/2023
Not Participating
1
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.
Observed cooked rice in table top drawer cooler next to the grills. Internal temperature of the cooked rice was 68°F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. According to the chef the rice was within safe time parameters. The cooked rice was voluntarily discarded at time of inspection. The tabletop cooler appeared to be malfunctioning. The tabletop cooler was plugged into a new outlet and had an internal temperature of 56.8°F. Discontinue use of cooler for TCS foods until it maintains 41°F or less.
Observed sliced tomatoes/54°F and hardboiled eggs(no shell)/ 52°F in upper prep cooler. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. According to the chef the sliced tomatoes and hardboiled eggs were within safe time parameters. Discussed fully cooling product prior to placing in prep cooler. Discussed monitoring temperatures of cold holding units, and to adjust defrost cycle time when least amount of food is present in the cooler. Discussed not overfilling containers of items in prep cooler with chef. Utilize lid/ prep cooler covers to maintain 41°F or less.
Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
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.
Establishment utilizes 4 hour time as a control for cooked heavy cream + shallot sauce and sushi rice. No time markings observed for cooked heavy cream + shallot sauce and sushi rice. The foods were removed from temperature control at 11AM and were marked accordingly at time of inspection. If utilizing 4 hours and no temperature control: The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control.
Correct By: Corrected At Time Of Inspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Core-6-202.15, C: Outer Openings, Protected
Observed front door propped open at time of inspection with no outer opening protection. Please keep outdoor openings closed unless the outdoor openings are protected (air curtains/ screens) against the entry of pests. The front door was closed at time of inspection.
Correct By: Corrected At Time Of Inspection
Comments/Details
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.
No County legal action will result from this inspection.
Routine inspection report emailed to the person in charge.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)
Note: 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 or call 602-506-6824
Award: Not Participating,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Adam K
"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.