Inspection Report
Kwik Corner
3001 E WASHINGTON ST PHOENIX AZ 85034
FD-86107
Food Establishment - Retail Food
Food Routine Inspection
10/2/2023
Not Participating
1
Completed
Violations
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 food in grab and go cooler temping 49-53*F using a probe thermometer (Easy Eggs Hard boiled eggs, Smoked White Turkey Cheddar Sub , Oven Roasted White Turkey &Cheese, Mega smoked White Turkey & cheese, Market chicken Caesar wrap, Chicken salad sandwich, Deli Express XXL Jalapeno Char-broil , Deli Express XXL Char-broil Beef Patty With Cheese, Deli Express XXL spicy chicken, Baby bel cheese, jalapeño jack Cracker Barrel snack bars, extra sharp yellow Cracker Barrel, string cheese mozzarella, Kraft Colby jack cheese sticks, mild cheddar Kraft, jack link cold crafted linkwich, panini hard salami & pepper jack , panini pepperoni, panino hard salami, oh snap pineapple bites, oh snap spiced apple bites, beef&pepper jack jack link, mozzarella &unccured pepperoni jack links, Tropicana some pulp, strawberry banana naked smoothie, blue machine naked smoothie). Person in charge stated the product has been in the unit for 6 days and is unsure of when the unit became out of temperature. Discussed that all cold held TCS (time/temperature controlled for safety foods) must be kept at or below 41*F. Person in charge voluntarily discarded food.
Embargoed Easy Eggs Hard boiled eggs, Smoked White Turkey Cheddar Sub , Oven Roasted White Turkey &Cheese, Mega smoked White Turkey & cheese, Market chicken Caesar wrap, Chicken salad sandwich, Deli Express XXL Jalapeno Char-broil , Deli Express XXL Char-broil Beef Patty With Cheese, Deli Express XXL spicy chicken, Baby bel cheese, jalapeño jack Cracker Barrel snack bars, extra sharp yellow Cracker Barrel, string cheese mozzarella, Kraft Colby jack cheese sticks, mild cheddar Kraft, continued in comments....
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.
Observed ambient temperature of grab and go cooler measuring at 49 F using a max-min thermometer. Person in charge placed a service request at time of inspection. Discussed that all cold holding units holding TCS(time/temperature control for safety) foods should have the capacity to hold all food at or below 41*F.
Re-inspection will occur with in 10 days.
Correct By: Correct Prior To Reinspection
Comments/Details
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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.
No County legal action will result from this inspection.
Inspection report emailed and confirmed.
Award: Not Participating,Signer: Michael Ellis
"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.