Inspection Report
Zero One Ice
5830 W THUNDERBIRD RD GLENDALE AZ 85306
FD-91268
Food Establishment - Eating & Drinking
Food Routine Inspection
3/13/2024
Not Participating
2
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 an employee handwashing sink, in the back of the establishment, blocked a by a large cardboard boxes front of it. An employee moved the cardboard boxes away from the handwashing sink, at time of inspection. Handwashing sinks to be ALWAYS maintained unobstructed and assessable. Discussed maintaining soap, paper towels, and a trash basin near ALL the handwashing sinks.
Correct By: Corrected At Time Of Inspection
Violation #: 11
Description: Food Obtained from Approved Source
Comments:
PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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.
Observed packaged dried shrimp, dried chicken and dried beef for sale by the check out counter. The employee confirmed that these items are made at the owner's house and then are brought to the facility. The owner verified that their personal kitchen is not registered with the cottage food program. EHS sent over information on registering for a cottage food license. Foods prepared in a non-inspected/registered kitchen were embargoed at time of inspection. Discussed approved source regulations with staff.
Correct By: Corrected At Time Of Inspection
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
No sanitizer on premise at time of inspection. The manager ran out to grab some sanitizer at time of inspection. . Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitizer was provided at the facility while EHS was still onsite.
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 scoop and stir rods stored in 78°F water out at room temperature. Alerted the Person in Charge who washed, rinsed, and sanitized the stir rods and scoop and moved it into the prep table, at time of inspection. 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
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
No chlorine test strips were available on site at time of inspection. Person in charge ordered chlorine test strips at inspection time. A limited quantity of chlorine test strips were provided to the establishment until there shipment is able to arrive. Chemical concentration must be measured each time the sanitizer compartment is hand dosed to ensure chemical concentration is within the recommended range. Discussed sanitizer requirements with management.
Correct By: Corrected At Time Of Inspection
Comments/Details
Core-2-102.12(A), C: Certified Food Protection Manager: No certified Food Manager present at time of inspection. In Compliance with Food Code, Maricopa County now requires a Food Manager Present during operating hours. Emailed Maricopa Policy changes and additional resources of where to acquire a Food Manager Certification. Correct prior to next routine inspection.
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
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,Embargo Lbs: 9,Signer: Nguyen Bui
"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.
| 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.