Inspection Report

Business Name
Hash Kitchen

Business Address
4315 E INDIAN SCHOOL RD PHOENIX AZ 85018

Permit Number
FD-84656

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/6/2024

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

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: In walk-in refrigerator inspector observed on a speed rack raw bacon on sheet pans being stored directly above bags of mashed potatoes. Inspector also observed in walk-in refrigerator a tray of open raw chicken being stored directly over a box of raw pork shoulder, and raw ground beef patties being stored directly over raw bacon. PIC re-arranged items so that cross contamination would not occur. On the cook line inspector observed an employee coating bread in french toast batter (which contains raw shelled eggs) that was being held in the top part of a prep unit. The employee dipped the bread in the batter and then placed the bread on a plate. While the bread was being moved from the batter to the plate it was transferred above a container of strawberries and batter dripped into the strawberries. The strawberries were to be used as toppings. PIC discarded the strawberries and will ensure that all raw food items do not come into contact with ready to eat products. Corrective Action: Corrected at time of inspection. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (F1-2) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation. 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.

Addl Notes: During the inspection dishes were being washed in the main kitchen dish machine. Chlorine concentration was at 0ppm when the machine was tested. PIC re-stocked the chlorine supply bucket and primed the machine so that a proper chlorine concentration between 50-100 ppm was obtained. The dishes that had previously been washed were re-washed and sanitized. Corrective Action: Corrected at time of inspection. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: Inspector observed a container of real butter and oil mixture (mixed in-house) on the grill being held at 123*F. Per PIC it had been on the grill for about 2 hours. The mix was meant to be in a hot water bath, but no water was in the water bath container. PIC re-heated the butter to 170*F prior to placing into hot holding at 135*F. Corrective Action: Corrected at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Floor in main dish area is beginning to become worn with areas where concrete is showing through. Resurface or seal flooring so that it is smooth, durable, non-porous, and easily cleanable. Corrective Action: Correct prior to next routine inspection. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: On server line a wall-shelf with employee drinks is installed directly over pitchers of water and water glasses. PIC will move employee drink area to a location where possible contamination of food items and equipment will not occur. Also, on prep line observed an employee's personal phone being stored on a top shelf above prep units and prep areas. PIC moved phone to bottom shelf where contamination would not occur. Be sure that all employee items are stored in a way to prevent possible contamination. Corrective Action: Correct prior to next routine inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed consumer advisory on menu. Discussed the need for a disclosure statement on menus stating verbiage such as 'these items may be served raw or undercooked.' PIC said that menus will be printed in the next quarter and updates would be made.
Also discussed the pickled items at the bloody mary self-service bar. Discussed supply source and the need to obtain proper lab testing that demonstrates a pH level that renders the food shelf-stable. Supplier had recently changed. PIC stated that they will obtain new lab testing and in the meantime will use ice or time as a control on TCS items.

"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.