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
CI Food Routine Inspection

Inspection Date
7/3/2024

Grade
B

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Observed there to be no hand drying paper towels by handwashing sink nearest to the cook line. PIC supplied paper towels at time of inspection. Hand drying towels must always be available at all times. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: At time of inspection, walk-in cooler was observed with an ambient temperature of 48-49*F and inspectors' min/max thermometer confirmed this temperature after being left inside near condenser fans for roughly 15-20min. PIC was aware of the issue and mentioned that they rented a mobile freezer since their freezer broke a few days prior to this inspection. The mobile refrigerated trailer had a dual option where one side can be a freezer and the other a refrigerator. The temperature was turned up on one side to store non-frozen items. PIC placed a workorder for the walk-in cooler. PIC voluntarily discarded the following products at they all had an internal temperature range of 47-58*F; Milk, heavy whipping cream, whipped cream cheese, potato salad, eggs salad, chicken salad, tuna salad, sliced and dices ham and turkey meat, and shredded lettuce, sliced and shredded cheese. All items listed above had been inside the walk-in overnight and it was unclear as to when the walk-in cooler broke. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. All raw meats that were thawing were transferred to the mobile refrigerator which had an ambient temperature of 34*F at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: At time of inspection, walk-in cooler was observed with an ambient temperature of 48-49*F and inspectors' min/max thermometer confirmed this temperature after being left inside, near condenser fans for roughly 15-20min. PIC was aware of the issue and mentioned that they rented a mobile freezer since their freezer broke a few days prior to this inspection. The mobile refrigerated trailer had a dual option where one side can be a freezer and the other a refrigerator. The temperature was turned up on one side to store non-frozen items. PIC placed a workorder for the walk-in cooler. TCS foods were discarded, and some relocated at time of inspection. Cold holding units must maintain an ambient temperature of 41*F or below to ensure proper cold holding. A re-inspection will be conducted within 10 business days. Corrective Action: Correct prior to re-inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.

**Advised staff not to overfill containers or stack containers inside the make-line unit to help ensure proper cold holding**

"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.