Inspection Report

Business Name
Brunch Snob

Business Address
4747 E ELLIOT RD PHOENIX AZ 85044

Permit Number
FD-85868

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/15/2023

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 4

Description: Proper Use of Restriction and Exclusion

Comments:

PRIORITY VIOLATION-2-201.12, P: Exclusions & Restrictions; Conditions of Exclusion and Restriction. 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/4620/AMC-Toolbox---Employee-Health.

Upon entering the kitchen and greeting the manager in a the middle of food operations the notice of inspection rights was pulled out by inspector and present to manager for review and signing. After signing it was noted that blood was imprinted on the sheet. Discussed the need to wash thoroughly and apply a bandage and a glove and restrict activities. Manager did so before resuming inspection.

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 Pasteurized liquid egg, jack, pepper jack, and cheddar sliced cheeses, and sliced tomatoes improperly cold holding in cookline reach-in unit between 54-45*f degrees. Manager stated items had been placed in unit from walk-in with in the hour due to the establishment being busy. All items moved to walk-in to reach 41*f degrees at time of inspection

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring

Observed a small leak coming from ac pipe discharge behind building near the outdoor cooking operation. The leak is continuous and slow, creating a pool of water over time. The pool is attracting flies. Please clean area at a rate to avoid harborage and work to eliminate pooling.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-305.14, C: Food Preparation

Cookline employee was preparing a fried chicken with gravy dish. Employee had a visibly soiled towel in one hand and wrapped freshly cooked chicken in towel and plated. Brought it to the attention of the manager and chicken was embargoed at time of inspection. Manager expressed importance to employee to plate with tongs if too hot to plate with gloved hands.

Correct By: Corrected At Time Of Inspection

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation

Observed multiple wet and dry cloths stored on food contact surfaces in kitchen while not in use. Cloths need to be returned to sanitizer buckets when not in use.

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, 0 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed

A copy of county time as a control guidance provided to Manager

Award: Not Participating,Food Manager Licenses: 1,Signer: John W. Tenkely

"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.