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 walk in cooler, plastic packaged raw beef, plastic packaged raw chicken, and plastic packaged raw pork all stored together and touching on same sheet pan. Manager re-arranged proteins to separate containers to prevent future cross contamination. Discussed the importance of proper storage of proteins to prevent contamination. (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and (b) Cooked READY-TO-EAT FOOD. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. .........At warewashing machine, at food contact surfaces, chlorine sanitizer with a concentration of 0ppm. After air bubbles were cleared from sanitizer line and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer concentration throughout day to ensure proper warewashing.

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. ........On cook line, stored on top of pizza oven, sausage gravy with an internal temperature of 94*F. Per employee, extra gravy was made for breakfast service, which ended 1.5 hours ago. Unknown time of when gravy was put out for use. Employee discarded sausage gravy. See embargo form. Discussed storing gravy in hot holding unit or in walk in cooler until ready for use. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.

Contamination prevented during food preparation, storage & display

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises .........In walk in freezer, food product stored on ground. Instructed manager to move all food product at least 6 inches off of ground to prevent contamination. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD; (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.

Physical facilities installed, maintained, & clean

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods..........In dry storage area, near ice machine, under handwashing sink, hole in wall. Repair wall before next routine inspection. PHYSICAL FACILITIES shall be maintained in good repair.