Food separated & protected

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 low reach in cooler beneath the reach in freezer, observed a large container of raw chicken stored above RTE cooked chicken, pork and chili rellenos. In the prep style cooler, observed raw pooled eggs stored above a pan of raw shelled eggs. 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.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 RTE beef tacos next to the flat top grill and reach in freezer with internal temperature ranging from 75-114*F when measured with a probe thermometer. The manager stated the tacos were first fried around 10am and finished cooking at 10:15am. No date mark was observed on the cooked tacos. The manager stated that beef tacos are a daily special and typically do not last long. Reviewed time control policy and discussed ensuring all foods placed on time control can clearly be identified with a start and discard time. Discussed that the exact time should be recorded instead of a general start time. The PIC added a time stamp from 10am-2pm at the time of inspection

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 middle shelf in the walk in cooler, observed 3, five gallon buckets of tightly packed and sealed shredded lettuce with internal temperatures ranging from 48-50*F when measured with a probe thermometer. The manager stated the lettuce has been sliced at approximately 8am and placed back into the cooler. Discussed that foods prepared from the walk in may warm when removed from the cooler for preparation and shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Since the lettuce had been cooling for less than 4 hours, the lettuce was separated into multiple containers and ice water was added to each bucket to rapidly cool lettuce to 41*F at the time of inspection.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed damp wiping cloths stored on the prep table cutting board next to the deep fryer. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in chlorine at 50ppm.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Beneath the soda machine and beverage dispensers, observed an accumulation of food debris, syrup and dust. Clean area prior to the next routine inspection and maintain a regular cleaning frequency to prevent buildup.