Inspection Report

Business Name
CHICKII

Business Address
20260 N 59TH AVE GLENDALE AZ 85308

Permit Number
FD-90639

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
1/31/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating.

Observed fried chicken (85-120°F) in a fryer basket and on drying racks measuring below 135°F. The manager stated the all chicken products are double fried and will be fried again before consumption. The fried chicken had been out for 30 minutes to 2 hours. Chicken was moved to the refrigerator at time of inspection. Discussed implementing a Time Control safety measure to chicken between the first and second fry step to ensure chicken does not exceed 4 hours outside of temperature control. Provided guidance on hot holding and time control.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-202.12, P: Conditions of Use

Observed three compartment sink with the sanitizer compartment measuring at 200 PPM of Chlorine. Staff remade the sanitizer in the three compartment sink correct Chlorine concentration, at time of inspection. Reeducated staff on the recommended range of use for chlorine (50-100 PPM) and discussed toxicity concerns when sanitizers are used above the recommended range.

Correct By: Corrected At Time Of Inspection

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing

Observed a box of raw chicken (65°F) drums sitting out a room temperature. The manager was alerted and reeducated on thawing requirements. The box of chicken drums were placed out at room temperature around 1 hour and fifteen minutes earlier. The manager moved the chicken drums to the refrigerator, at time of inspection. Thawing must occur in a temperature-controlled fashion either under cold running water, under refrigeration, or as a part of the cooking process.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage

Observed a rice scoop stored in 77°F standing water out at room temperature. Alerted the Person in Charge who washed, rinsed, and sanitized the rice scoop and placed in in a dry cup. ]The dipper well faucet was already turned on. Proper storage of in-use utensils (used to serve Time Temperature Control foods) is to store utensils in either 41°F or below water, 135°F or hotter water, in dipper wells with running water, or stored dry/at room temp and changed every 4 hours Discussed approved utensil storage with PIC.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation on this inspection.
Discussed food flow with cook staff. Time Temperature Control for Safety (TCS) foods are to be actively prepared, and temperature controlled. Staff to prepare TCS foods in a small enough quantity that temperatures can be maintained.
Discussed handled scoop and labeling requirements.
No County legal action will result from this inspection.
Inspection report provided via email; confirmed delivery onsite
Check out the AMC Toolbox at https://www.maricopa.gov/4533/English-AMC-Toolbox

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. 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)

Note: 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 or call 602-506-6824.

Award: Not Participating,Food Manager Licenses: 1,Signer: Kittinoon Techattaveewat

"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.