06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure
Observed an employee wash her gloved hands in a food prep sink without soap. Trained employee on proper handwashing techniques at the time of inspection.
Corrected At Time Of Inspection
07
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
Observed an employee handle flat bread with his bare hands while cutting the bread. No bare hand contact is allowed with ready-to-eat foods. Operator used deli paper to handle the bread.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Observed cooked lamb and chicken at 46 Deg. F. in the top portion of the food preparation cooler at the cookline. Observed lettuce at 49 Deg. F. at the buffet line. Suggest time as a control for this product. Per operator, they were placed in the unit less than 2 hours prior. Operator placed in the walk-in at the time of inspection. The cooler unit was holding at 41 Deg. F. at the time of inspection.
Repeated violation.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Core-7-209.11, C: Storage-Other Personal Care Items
Observed two cell phones and keys stored on a plate and on top of the food preparation cooler at the line. Store personal items away from any food and / or food contact surfaces. Items were moved at the time of inspection.
Corrected At Time Of Inspection
27
Compliance with variance, specialized process, & HACCP plan
Priority Foundation-3-502.11, Pf: Variance Requirement
Operator is boiling milk, adding chilies, and allowing the product to curd at room temperature at the time of inspection. This product is used as a marinade for other dishes. Observed the milk at 113 Deg. F. sitting out by the walk-in refrigerator. This operation may not be conducted without obtaining a Variance from the Department. Please visit: http://esd.maricopa.gov for information on obtaining a Variance from the Department. The operator agreed to conduct this process under refrigeration until a Varience is obtained from the Department. Corrected at the time of inspection.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods
Observed shelled eggs that were just hard boiled at 113 Deg. F. (some of the egg shells were cracked) sitting out by the grill. Per operator, they were cooling them prior to placing them in the walk-in. The operator relocated the container of eggs to the walk-in at the time of inspection.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable
Observed cooked potatoes being stored in a milk crate in the walk-in at the time of inspection. Utilize a container that facilitates easy cleaning. Had operator relocate the potatoes to a different container at the time of inspection.
Correct Prior To Reinspection