Paradise valley burger

Inspector's notes

Observed no Certified Food Protection Manager available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provisions available at the hand sink behind the counter. Informed employee that the hand sinks need to be supplied with hand drying provisions at all times. Employee provided hand drying provisions at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap available at the hand sink behind the front counter. Informed employee that there needs to be hand soap available at all hand sinks at all times. Employee provided hand soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of raw shell eggs stored over sticks of butter and cheese slices in the walk-in. Observed raw beef patties stored over fries and tater tots in the walk-in. Informed PIC that all raw animal proteins need to be stored below any RTE foods. PIC relocated and properly stored all raw animal proteins at time of inspection. Provided food storage chart via email. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed the ventilation hood above the flat top and grill missing 2 of the grates. Informed PIC that the grates need to be replaced. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a build-up of grease and food debris on the shelf above the flat top, and the wall and pipes behind the flat top and grill. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of grease and food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple containers of raw shell eggs in the walk in being stored over a sack of onions and a container of dill pickles chips. Informed PIC that the raw shell eggs cannot be stored over ready-to-eat products. Instructed PIC to store the eggs so that they cannot contaminate any RTE product. PIC relocated and properly stored the eggs at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths sitting on the countertop in the kitchen. Informed PIC that wet wiping cloths must be stored in sanitizer buckets with an approved sanitizer concentration. PIC placed the wet wiping cloths in a sanitizer bucket with an approved concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cups without handles being used as scoops sitting in pico, ranch, and other items in the top of the cold holding unit. Informed PIC that the scoops need to have handles for these products, and they should be using items at are multi-use and washable. Discussed the importance of keeping handling surfaces out of food with PIC. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an accumulation of dark grey matter on the wall and ceiling above the entrance to the walk-in refrigerator. Informed PIC that this area needs to be cleaned and continue to be cleaned at a rate which preclude the accumulation of dirt and organic matter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This establishment cooks fried eggs for a burger and is missing the consumer advisory on their laminated menu, digital menu, and chalk menu. The foldable printed menu consumer advisory has the disclosure but is missing the reminder. Informed PIC that all menus with items that can be made to order need to have a consumer advisory with the disclosure and the reminder. Reminded PIC that a consumer advisory cannot be on a children's menu and nothing for them can be served undercooked. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection on 9/20/2024.

Inspector's notes

Observed an accumulation of dark grey matter on the wall and ceiling above the entrance to the walk-in refrigerator. Informed PIC that this area needs to be cleaned and continue to be cleaned at a rate which preclude the accumulation of dirt and organic matter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.........Cooked pork stacked above the fill level and rim and house-made ranch and roasted fresno pepper sauce in tall plastic squeeze bottles in the top of the cold table pans at 53*F, 55*F and 57*F internally. Manager stated they had been stored as such for more than four hours and were under temperature control. Embargoed, manager discarded. Please ensure cold held TCS food is maintained 41*F or below. Reviewed temperature and time control for TCS food with the manager. 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