Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge -- A priority violation was observed. The establishment does not have a certified food manager. All food service establishments must have a certified food manager. A food manager's certification must be obtained within 90 days.

Proper cold holding temperatures

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. -- Several items in a reach-in fridge were out of temperature. Cut tomatoes, hot dogs, and prepared cole-slaw were between 49*F-51*F and had all been in the fridge for approximately 5 hours. These items were embargoed. American cheese with package directions to keep refrigerated (53*F) and shredded cabbage (51*F) had been in the fridge for approximately 1 hour. These items were put in ice baths to return the temperature to 41*F. All TCS cold holding items MUST be held at or below 41*F.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals -- A bucket of chlorine sanitizer solution had a chlorine concentration of 150+ppm. All chlorine sanitizer MUST be maintained at a concentration between 50-100ppm. Sanitizer above 100ppm may be toxic and contaminate food and food contact surfaces. The PIC remade the solution with a concentration of 50ppm.

Proper cooling methods used; adequate equipment for temperature control

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. -- The establishment has two reach-in refrigerators, one with an internal ambient temperature of 50.3*F, and the other with an internal ambient temperature of 55*F. The establishment does not have adequate refrigeration to safely maintain its normal operations. All refrigeration units MUST maintain an internal ambient temperature at or below 41*F. The manager called a technician for immediate service on the refrigeration units. The inspector will return to the establishment within 2 hours to verify refrigeration units have been repaired; food service establishments may not operate without sufficient refrigeration.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices -- The establishment does not have a thermometer to measure internal food temperatures, or internal refrigerator temperatures. All food service establishments must have a probing thermometer capable of taking internal temperatures of food. A reinspection will be conducted within 10 days to ensure the establishment obtains a thermometer.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap -- The spray arm of the three compartment sink was resting in the basin of the rinse compartment, below the flood rim of the sink. Spray arms MUST be maintained above the flood rim of the sink to ensure that a proper air gap is maintained on the sink. The spring on the spray arm is bent and will not keep the spray arm out of the sink basin. An employee lifted the spray arm out of the sink at the time of inspection. Ensure the spray arm is fixed to prevent the arm from falling into the sink basin.

Physical facilities installed, maintained, & clean

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -- The floor is severely pitting/chipping underneath the fry and grill line, exposing rough concrete underneath. All floors must be maintained smooth and easily cleanable to prevent accumulation of dirt, debris, and grease. Please repair or resurface any areas of flooring that are no longer smooth and easily cleanable.