04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco>>>>>Observed personal employee items such as bottles of water and cell phones stored on the shelf opposite the dishwashing machine in this establishment's kitchen. An employee removed the items in question during this inspection.
Personal items and food shall be stored separately and away from any food, food equipment or clean utensils used by the establishment to prevent any possible contamination.
Corrected At Time Of Inspection
22
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 raw shell and pooled eggs on the main cooking line in this establishment that were under time as a control but no indication as to when the foods were removed from cold holding. A kitchen employee stated the foods had been taken from the refrigerator 2.5 hours prior to this inspection and the timer for the eggs was set at 1.5 hours.
If utilizing 4 hours and no temperature control the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.>>>>>Observed two large pans of cooked potatoes cooling in the walk in refrigerator with the lids on. PIC directed an employee to remove the lids during this inspection.
When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food.
Corrected At Time Of Inspection