Inspection Report
J&A's Food Paradise LLC
AZ
MF-22-0818
Mobile Food Annual - MF Type 3
Mobile Food Routine Inspection
10/18/2023
D
2
Re-Inspection Required
Violations
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. ====Observed cooked mashed potatoes at 86*F; cooked al pastor at 112*F with inspector probing thermometer. Notified Person In Charge (PIC); PIC could not provide an calibrated thermometer. Per PIC the foods were prepared 3 hours prior to inspection start time. Notified PIC to reheat foods to above 165*F. 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/4614/AMC-Toolbox---Hot-Holding.
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. ====Observed no cold air from main sandwich reach in unit. Unit missing entire top portion of reach in unit. Ambient temperature with min/max was 68*F. Internal temperature of listed tcs foods: cut tomatoes at 71*F; cut lettuce at 68*F; raw hamburger meats at 68*F; raw steaks at 70*F. Notified Person In Charge (PIC). PIC cold not provide calibrated thermometer to measure foods. Directed PIC to ice bath all foods to get below 41*F. Per PIC the establishment arrived around 5:30pm; time of inspection is after 7:31pm. ======Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less 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.
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 Foundation-7-102.11, Pf: Common Name-Working Containers. ====Observed chemical spray bottle with unknow chemical white liquid. Liquid was tested for chlorine, no chlorine detected. Notified Person In Charge (PIC). Per PIC the liquid is used to clean countertops surfaces. Liquid tested with Quat test strips, no Quat ammonia inside liquid. Notified PIC all liquids need to have chemical name. PIC labeled chemical pineapple coconut cleanser.
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. ====Establishment only refrigerator had ambient temperature of 68*F with min/max thermometer. Notified Person In Charge (PIC. Unit is not functioning and will need to be serviced/repaired/replaced. ======Refrigeration units need to be at 41*F to maintain tcs foods below 41*F. 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.
Correct By: Correct Prior To Reinspection
Violation #: 36
Description: Thermometers Provided and Accurate
Comments:
Priority Foundation-4-502.11(B), Pf: Good Repair and Calibration. ====At time of inspection observed multiple tcs foods in temperature danger zone. Establishment has only meat probing thermometer. Not possible to calibrate thermometer to measure foods below 50*F. Notified Person In Charge (PIC). =====Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Correct By: Correct Prior To Reinspection
Violation #: 48
Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips
Comments:
Core-4-303.11 (A-B), C: Cleaning Agents and Sanitizers, Availability===At time of inspection establishment does not have any form of Sanitizer inside the kitchen. Notified Person In Charge (PIC). PIC has directed employee to acquire bleach chlorine to sanitize food and food contact areas. =======Cleaned in between different types of raw animal foods; change from raw foods to RTE foods; between used with raw fruits and vegetables and TCS food; before using or storing food temperature measuring device; any time contamination may have occurred.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Establishment has voluntarily closed down.
Inspection report was emailed to the establishment.
Reviewed and discussed: 6 inch food storage of product above the ground.
Have Certified Food Protection Manager and Commissary Agreement on hand.
Recommend: new digital Thermometer.
Core Violation #46 noted on this inspection.
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
Award: D,Signer: Javier Chavez
"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.