Inspection Report

Business Name
Las Vegas Seafood Buffet

Business Address
2929 N 75TH AVE PHOENIX AZ 85033

Permit Number
FD-87162

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/3/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

Priority Foundation-3-202.18 (A), Pf: Shellstock Identification; Tags Present. 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/4619/AMC-Toolbox---Approved-Source.

Establishment serves raw oysters. Shellfish tags were not present. PIC was unaware of requirement to store shellfish tags for minimum of 90 days. There were no opened boxes of oysters at time of inspection. Informed PIC of shellfish tag storage requirements, to include maintaining in chronological order, keep for 90 days, and mark "out" date once last oyster sold from batch.

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 prep refrigerator that holds the raw meat measuring with an ambient temperature of 58 degrees F. Items such as various raw meats and sauces measured with internal temperatures ranging between 48-50 degrees F. All items in the refrigerator had been restocked within the last two hours. PIC placed ice on all food- to expedite cooling process. All unnecessary items were removed from prep refrigerator.

Discussed cold holding.

Refrigerator required for establishment to operate safely- see violation #31

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked chicken sitting out at room temperature to cool. The chicken was prepared approximately 1 hour prior and measured with an internal temperatures ranging between 70-80 degrees F. PIC was instructed to place the chicken in the walk-in refrigerator uncovered to expedite cooling. Discussed cooling processes- active

cooling begins at 135 degrees F and hot food is not covered until it reaches 41 degrees F

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.

Discussed cold holding.

A re-inspection will be conducted within 24 hours

Correct By: Correct Prior To Reinspection

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-307.11, C: Miscellaneous Sources of Contamination.

Observed food containers stored in prep refrigerator sitting directly on top of uncovered food. Had PIC remove the containers. Discussed cross contamination.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation violations on this inspection.
A re-inspection will be conducted within 24 hours to ensure violation #31 is corrected.
No County legal action will result from this inspection.
Report emailed

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.

Award: Not Participating,Signer: Michael Wu

"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.