Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee drink cup with no straw being stored on shelving above prep sink. Observed employee drink in walk in stored above prepped food. PIC moved drinks to designated employee drink area at time of inspection. Discussed creating and maintaining a designated employee drink area. An employee shall eat or drink only in designated areas where the contamination of exposed food needing protection can not result.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. Observed employee at cook line crack raw eggs and then continue to touch equipment throughout kitchen without removing used gloves and properly washing hands. Discussed with PIC that employees must remove used gloves and properly wash hands after cracking eggs in order to prevent contamination. Discussed with PIC that, when changing tasks such as working the register, leaving/re-entering the kitchen at any time, before engaging in food preparation, before using clean equipment, when touching clothing/body parts, before scooping ice that hands shall be washed in order to prevent contamination. Employee washed hands and changed gloves at time of inspection. 3rd Repeat violation

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. Observed employee cutting RTE pastries with bare hands. Employee was stopped and instructed by inspector before touching RTE items to first properly wash hands, and put on clean gloves as to avoid bare hand contact with RTE foods. Discussed that bare hands should not come in contact with ready to eat foods. Employee properly washed hands and put on new gloves.

Food-contact surfaces: cleaned & sanitized

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Inside ice machine, observed growth of organic matter behind the guard. Discussed cleaning areas at a frequency that prevents buildup. Correct prior to next routine inspection.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 walk-in observed cooked au jus in large tub measuring to 85*F per probe thermometer. PIC stated item had been cooked at 8am (about 2 hours prior to inspection time). PIC provided ice bath to cooling au jus to rapidly cool au jus. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked roasts sitting on top of tilt skillet measuring to 102-108*F per probe thermometer. PIC stated they had been prepared about 45 minutes prior to inspection time. PIC reheated roasts to 165*F at time of inspection. Discussed proper hot holding with PIC. All foods held hot must be maintained at 135*F or above at all times.

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. Observed right side of middle prep cooler unit across from cookline measuring to 47*F per min/max thermometer. Observed multiple TCS foods in right side of unit measuring between 55*-60*F per probe thermometer including cheddar cheese and pepper jack. PIC stated these cheeses had been in unit over night. PIC voluntarily discarded these cheeses at time of inspection (see embargo). Establishment will discontinue use of right side of unit until repairs can be made. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 tins of lox and garlic cream cheese with prep dates of 9/27. In walk-in observed bin of cooked carrots with a prep date of 9/22, potato salad with a prep date of 9/23, and house made chipotle ranch with a prep date of 9/17. PIC voluntarily discarded these items at time of inspection (see embargo). Ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. In walk-in observed cooked potatoes, potato cakes, cooked gravy, and cooked roast beef with no date marks. Per PIC, items had been prepared within the last 3-4 days. PIC provided proper date marks to items at time of inspection. Ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. Discussed date marking requirements for TCS foods prepared onsite and frozen after preparation.

Toxic substances properly identified, stored, and used

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed an unlabeled spray bottle with a yellow liquid near 3 compartment sink. PIC could not determine what the liquid was. PIC voluntarily discarded the unknown liquid at time of inspection. Discussed that chemicals removed from their original containers are to be labeled with the common name of the chemical.

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. In walk-in, observed large covered tub of coleslaw measuring to 50*F per probe thermometer. Per PIC, item was prepared around 8:45am (less than 2 hours prior to inspection time). Discussed leaving all foods uncovered until fully cooled to 41*F or below. PIC left tub of coleslaw uncovered at time of inspection as to allow for airflow for item to successfully reach 41*F and be maintained at 41*F.

Insects, rodents, & animals not present; no unauthorized persons

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed multiple live roaches under 3 compartment sinks and under cook line. Must obtain licensed pest control prior to re-inspection on 10/14/2022 to eliminate roach issue. Discussed closing up hole in wall under 3 compartment sink as to prevent pest harborage.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed ice scoop sitting in direct contact with top of ice machine. PIC moved the ice scoop to a bin, preventing the scoop from being contaminated. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed far left prep cooler used for raw eggs at cook line with missing wheel. Observed non operational faucet at cookline behind prep cooler. Observed heavily rusted shelving at server station. Under front display case, observed broken kick plates to falling off. Non-food contact surfaces of equipment/utensils shall be maintained in good repair. Must correct prior to next routine inspection.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required Observed no hose bib vacuum breaker near cookline water filling line use for steam wells. Hose can be extended below flood rim of steam wells. Must obtain hose bib vacuum breaker or remove hose prior to re-inspection on 10/14/2022. Also observed misting system installed in backroom near water softeners without backflow device. Mister systems require an RPZ (meeting ASSE 1013 standards) installed on upstream side of misting system for isolation. PIC turned of misting system at time of inspection. Must install RPZ (meeting ASSE 1013 standards) prior to utilizing misting system. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed leak coming from center of left faucet head at 3 compartment sink. Repair prior to next routine inspection.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Throughout establishment, observed heavy food debris build up on floors, especially under dishwasher area. Observed dust along ceiling tiles throughout BOH. Observed debris along wire racks in both walk-in coolers. Discussed that food debris attracts pests. Must clean all areas and maintain clean prior to next routine inspection. Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Throughout establishment, observed cracked tiles and areas where the grout has been worn down making areas hard to clean. Repair/replace any missing or chipped tiles and restore grout to create a smooth and easily cleanable surface prior to the next routine inspection.