Inspection Report

Business Name
The Montecito

Business Address
17271 N 87TH AVE PEORIA AZ 85382

Permit Number
FD-88654

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/4/2024

Grade
C

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. ------ Observed hand washing sink near 3 compartment sink blocked with dishes and towels being stored inside the sink. All items were removed. Handwashing sinks shall be maintained so accessible at all time. Informed the PIC that employees are likely to practice good handwashing habits when handwashing sink is easily accessible.

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 chicken salad, swish steak, cut tomatoes and fruit all with an internal temperature of 47-48*F while being cold held in the walk-in cooler. Per PIC, all food items listed above were prepared roughly 2hrs prior to this inspection. All items were relocated to reach-in coolers where they were later observed at 44-42*F and dropping. Cold holding temperatures for TCS foods must be at 41*F or below, eggs must be stored at 45*F or below. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC.

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. ----- Walk-in cooler observed with an ambient temperature of 55*F at time of inspection. There was a technician onsite working on the walk-in cooler. Per PIC, establishment has switched to making everything daily and only for that day. All TCS items in the walk-in cooler had todays date. Chicken salad, swish steak, cut tomatoes and fruit all had an internal temperature of 47-48*F. Per PIC, all food items mentioned above were prepared roughly 2hrs prior to this inspection. All items were relocated to reach-in coolers where they were later observed at 44-43*F and dropping. The technician working on the walk-in cooler stated that the unit should be up and running properly within 2-3hrs. A re-inspection will be done prior to end of day.

Correct By: Correct Prior To Reinspection

Violation #: 52

Description: Sewage and Waste Water Properly Disposed

Comments:

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention ----- A hose attached to the mop sink was stored with a spray nozzle attached at the end of it with water left on. PIC turned the water off and disconnected the hose from the mop sink faucet. Discussed the potential health hazard of cross connection, back siphonage and backflow.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.

Report emailed.

Award: C,Review Complete: CHECKED,Review Notes: QA-DC, removed #8 because the violation was written, but it was not marked out. ,Signer: Lauro V.

"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.