Inspection Report

Business Name
Protein House

Business Address
3141 E INDIAN SCHOOL RD PHOENIX AZ 85016

Permit Number
FD-91460

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/25/2024

Grade
D

Priority Violation
3

Inspection Status
Completed

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee on cook line with gloves crack two raw shelled eggs. Employee then began handling spatula, wiping cloth, and pan handles without changing gloves and washing hands. Spoke with PIC who educated employee on properly washing hands whenever contamination has occurred. Employee washed hands.

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. At time of inspection establishment's walk-in refrigerator was holding TCS foods with internal temperatures between 45-49*F. Unit was blowing at 49*F measured using min/max thermometer. PIC verified that temperatures had not been checked that day. Multiple items had been delivered 3 hours previously (verified via invoice) and were moved to alternative refrigerators to cool and maintain 41*F. These items included 4 bags of spinach leaves, 4 mags mixed greens (45*F), bags of yogurt (47*F), multiple cartons of milk (48*F), about 40 cartons of egg whites, several flats of raw shelled eggs. Other TCS items that were in unit overnight were willingly discarded and included- containers of hummus (49*F), blue cheese, mozzarella cheese, feta, cottage cheese, shredded cheddar cheese, salsa with tomato, cooked carrot, bags of spinach leaves, bags of mixed greens (50*F), yogurt (47*F), cut tomatoes, beans with cut tomatoes. PIC will ensure that all TCS foods are held at 41*F or below.

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-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling - On cook line there was a bottle of Tylenol being stored on top of a cold holding prep unit. PIC moved medicine to first aid kit and will ensure that all medications are stored appropriately where food contamination will not occur.

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. At time of inspection establishment's walk-in refrigerator was holding TCS foods with internal temperatures between 45-49*F. Unit was blowing at 49*F measured using min/max thermometer. PIC verified that temperatures had not been checked that day. TCS foods discarded included -containers of hummus (49*F), blue cheese, mozzarella cheese, feta, cottage cheese, shredded cheddar cheese, salsa with tomato, cooked carrot, bags of spinach leaves, bags of mixed greens (50*F), yogurt (47*F), cut tomatoes, beans with cut tomatoes. PIC had unit turned down during inspection and unit began to blow at 39*F. PIC will ensure that unit holds proper temperature to keep TCS foods at 41*F or below at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - In back kitchen prep area large pieced of plywood are being used on the ground to cover places where the concrete has been removed down to the dirt below the building. The grease trap and line have been getting moved. Floors must be smooth, durable, and easily cleanable.

Correct By: Correct Prior To Next Routine Inspection

Comments/Details

This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation violations on this inspection.
Due to the violations noted on this inspection report, County legal action may result from this inspection.
Report emailed at time of inspection.

Upon inspection, a remodel has taken place which may require an application and plans to be submitted, and/or additional permits. Please submit an application, supporting documentation, and fees within 5 business days. In back kitchen prep area the grease trap was previously underground under the three compartment sink. PIC stated that is has been moved outside. Currently there are large pieces of plywood being used on the ground to cover gaps in the concrete that have been removed to expose bare dirt beneath.

Core-2-102.12(A), C: Certified Food Protection Manager - No certified food manager on-site during inspection. Please ensure one person on site has a CFM at all times.

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: D,Embargo Lbs: 100.5,Request Notes: Hold for Review,Request Review: CHECKED,Review Complete: CHECKED,Signer: Guadalupe Ajeda

"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.