Inspection Report

Business Name
Veranda Bistro
Business Address
7720 N 16th ST Phoenix AZ 85020
Permit Number
FD-88332
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
4/23/2024
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: 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.

Observed cooked ground beef, nacho cheese sauce, and queso blanco sauce with internal temperatures between 92F -107F at the hot holding station. The person in charge stated the food items were placed at the hot holding station fully reheated and ready to serve. The person in charge stated the food items had been placed for hot holding less than 1 hour ago and removed the food items and placed them into the oven and reheated them to 165F before returning to the hot holding station. Discussed adding sufficient water to the hot holding station so that the hot water bath provides contact to all sided of the submerged container. Discussed TCS hot hold temperature of 135F or higher.

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 wiping cloths in a chlorine sanitizer solution with less than 50 ppm chlorine sanitizer. The person in charge discarded the sanitizer solution and made a new solution with 50-100 ppm chlorine sanitizer. Discussed testing sanitizer concentration to ensure 50-100ppm chlorine sanitizer solution.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions

Observed an accumulation of food debris and other spoilage in the floor sink by the fountain drink station. Discussed cleaning frequency to prevent backflow of waste water.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.

Inspection report delivered via email.



Award: B,Signer: Gisele Jimenez

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.