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On-Line Reports Home Report List Search Criteria View Results
  - - Permit ID: FD-03075

Violations ID links to information about violations.
Total Records Retrieved [4]

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury. NA means not available. See detailed inspection reports for additional information.

GradePriority Violations *Cutting Edge Participant
Not ParticipatingNA
Violation IDViolation DescriptionViolation CommentsCorrect By
14 Food-contact surfaces: cleaned & sanitized4-602.11 (E) , C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-PHF. Observed pink slime and black bold on ceiling of ice machine. Informed employees that food-contact surfaces of non-potentially hazardous food shall be maintained clean. Per employee ice machine will be cleaned at end of of today's shift.  
21 Proper date marking & disposition3-501.17 , Pf: Ready-To-Eat Potentially Hazardous Food - Date Marking. Observed two packages of american cheese one in walk-in and other in reach-in on the line with no date. Per employee the sliced cheese was opened 2 days prior to inspection. Informed employees that refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at 41°F or less for a maximum of 7 days. Employee dated cheese "6-1" at time of inspection. Please educate and train staff on the importance and proper date marking. Corrected At Time Of Inspection
31 Proper cooling methods used; adequate equipment for temperature control3-501.15 (A), Pf: Cooling Methods. Observed shredded beef in approximately 6 inch deep container in walk-in with internal temperature of 46*F. Observed tamales, a dozen, in a tied plastic bag with an internal temperature of 45*F. Per employees the shredded beef and tamales were cooked night prior to inspection. Informed employees that cooling methods; shallow pans, small or thin portions, rapid cooling equipment, ice water bath, containers that facilitate heat transfer, ice as an ingredient. Employees voluntarily discarded the shredded beef and tamales. Observed a bag of tamales in walk-in. Per employee the tamales were cooked an hour prior to inspection. Employee removed tamales from bag and put on cookie sheet in the walk-in. Informed employees that the proper cooling method and temperature: 2 hours to 70 degrees and 4 hours from 70 to 40 degrees. Please implement cooling logs to ensure proper cooling time/temperature/methods are used. Corrected At Time Of Inspection
37 Contamination prevented during food preparation, storage & display3-305.11 , C: Food Storage-Preventing Contamination from the Premises. Observed bucket of chips near range sitting directly on the floor. Observed buckets of salsa on the floor in walk-in. Informed employee that food must be stored in a clean, dry location, at least 6 inches above the floor protected from splashes or dust. Employee moved chips to shelves. Corrected At Time Of Inspection
Inspection Comments
No County legal action will result from this inspection. This establishment is not participating in the award program at this time and had 0 Priority, 2 Priority Foundation and 3 Core Violations on this inspection. Food handler cards were locked in office. No key available to get food handler cards at time of inspection.

Priority violation is a 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 is a 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.
e.g.- 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 is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Violation spreadsheet for the 2009 FDA Food Code

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.

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