13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. Raw, shelled, eggs found sitting of box of oranges in walk-in cooler. No signs of overhead contamination witnessed. Properly store raw, animal foods in a manner to prevent potential overhead contamination.
Correct Prior To Next Routine Inspection
19
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. Cooked steak found in hot holding unit at grill at an internal temperature of 110*F. Hot holding of TCS foods must be held at 135*F or above. Per PIC, steak in unit has been for stored for less than hour. Properly hot hold TCS foods at 135*F or above. ---------- Food employee returned steak to heat source for rapid reheat. Use probe thermometer to assure steak reaches proper reheat temperature of 165*F prior returning to hot holding unit.
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. 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. Imitation crab meat and raw tuna found in food preparation unit on cook line at an internal temperature of 50*F. Other TCS foods found in unit at 44*F - 48*F. Cold holding of TCS foods must be held at 41*F or below. Per PIC, imitation crab and tuna have been in unit more than 4 hours; other containers of foods less than two hours. Imitation crab and tuna were embargoed (see embargo sheet). Properly hold TCS foods for cold holding at 41*F or below. ------------ PIC discarded imitation crab and raw tuna at time of inspection. Other TCS foods were being moved to walk-in cooler for rapid cooling. Use probe thermometer to assure foods reach proper cold holding temperature. Do not use food prep cooler to house TCS foods until unit can maintain foods at 41*F or below.
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. No time indicator found for sushi rice on food prep line. If utilizing 4 hours and no temperature control:
o The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control.
Provide proper identification for sushi rice to indicate 4 hour time limit. ----------- PIC instructed food employee mark rice at time of inspection.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination Containers of rice stored in close proximity of hand sink next to
back door. Hand sink is not equipped with splash guards. Store food products at least 18 inches away or provide splash guards to prevent foods from potential contamination.
Correct Prior To Next Routine Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Knives, spatulas, etc., found stored between food prep coolers on cook line. Properly store food equipment in a manner to prevent food contact surface from becoming potentially contaminated.
Correct Prior To Next Routine Inspection
