Inspection Report

Business Name
OHDF and Spice Wing

Business Address
4645 E BROADWAY RD PHOENIX AZ 85040

Permit Number
FD-91270

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/18/2023

Grade
Not Participating

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. ------ In the raw bacon wrapped hot dogs stored above individually packed cups of bleu cheese dressing and RTE hot dogs. In the reach in cooler, observed raw shelled eggs stored above RTE butter packages and sauerkraut. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness.

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. ------ In the drawer cooler, observed an ambient air temperature of 54*F when measured with a min/max thermometer. Inside the cooler, observed raw chicken holding at 48*F when measured with a probe thermometer. PIC stated the wings had been in the cooler for less than 2 hours. In the reach in cooler, observed an ambient air temperature of 40*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding at 45-50*F when measured with a probe thermometer including: hot dogs, beans, sauerkraut, coleslaw, shredded cheddar, and raw chicken tenders. PIC stated all foods had been in the cooler overnight. Observed TCS foods tighted packed in the reach in cooler. Observed foods stored on the top shelving at 41*F or below. All out-of-temperature TCS foods were observed on the bottom two shelves. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC moved the wings uncovered to the freezer to rapidly cool before storing in the working drawer cooler under the grill. PIC voluntarily discarded all out-of-temperature TCS foods from the reach in cooler at the time of inspection (see embargo). Advised PIC to remove non-TCS foods from the cooler or move to lower shelved to free up cooler space.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. ------- Observed coleslaw and footlong hot dogs held beyond 7 days from preparation in the reach-in cooler. Observed coleslaw dated 10/4-10/10 and hot dogs dated 10/3-10/9. Observed a fuzzy white organic material resembling mold growing on multiple hot dogs. Observed signs of fermentation including bubbling in the sauerkraut. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. Since the foods had been held beyond 7 days, had signs of adulteration and were held above 41*F, the PIC voluntarily discarded the out-of-date foods at the time of inspection (See embargo).

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. ------ In the drawer cooler, observed an ambient air temperature of 54*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding at 48*F when measured with a probe thermometer. In the reach in cooler, observed an ambient air temperature of 40*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding at 45-50*F when measured with a probe thermometer. Discussed coolers should be capable of maintaining TCS foods at 41*F or below. Advised PIC to not overfill coolers to ensure adequate cooling capacity can be achieved. PIC stated an additional cooler had already been ordered and was on the way later this week. A re-inspection will take place on 10/26/2023 to ensure all coolers are operations and are holding TCS foods at 41*F or below.

Correct By: Correct Prior To Reinspection

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices ------ Establishment does not have a bimetallic stem probe thermometer to verify food holding and cooking temperatures. Establishment has two meat thermometers that cannot be used to verify cold holding temperatures. Discussed the importance of utilizing thermometers to verify food temperatures and to ensure equipment is properly functioning. A re-inspection will take place on 10/26/2023 to ensure an NSF or equivalent probe thermometer has been purchased and is available for use.

Correct By: Correct Prior To Reinspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed multiple floor sinks with an accumulation of food debris. Advised PIC food buildup may provide pest harborage conditions. Clean areas prior to the next routine inspection and maintain a regular cleaning frequency to prevent buildup.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment is not participating in the award program at this time and had 3 Priority, 2 Priority Foundation violations on this inspection.

Core-2-102.12(A), C: Certified Food Protection Manager ------ Establishment does not have certified food protection manager. Discussed that a CFM must always be available to answer food safety questions for employees. Discussed retaining records onsite for CFM and employee food handler certificates. Obtain a CFM from an ANSI certified program prior to the next routine inspection.

A re-inspection will take place on 10/26/2023 to ensure priority foundation violations #31 and #34 have been corrected.

Of note:
-Advised PIC to utilize the lower shelves of the reach in cooler for non-TCS foods such as wing sauces, carrots, pickles etc. Advised PIC to install a shelf inside the cooler 2-3 inches from the bottom to allow for proper airflow.
-Establishment does not have a food prep sink. A NSF sink in the back is currently directly plumbed and cannot be used for produce washing or thawing of TCS foods. Advised PIC the sink may be indirectly plumbed to the floor sink beneath the 3 comp sink if intended to be used for produce or thawing.
A copy of the report was emailed to the manager.

No County legal action will result from this inspection.

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,Email Sent: CHECKED,Embargo Lbs: 66,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: Georgina Valenzuela

"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.