Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge-----Person in charge did not demonstrate knowledge when asked questions regarding to cold holding temperatures, hot holding temperatures, sanitizer concentrations, date marking requirements and foodborne illness symptoms and big 6 pathogens. Chef was able to assist person in charge with symptoms and big 6 pathogens was not the designated person in charge at the time of inspection. Staff was unable to provide inspector with food manager certification at the time of inspection. Person in charge will sign up for food manager certification course prior to re-inspection on 6/10/19.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 handwashing sink in front of kitchen with no water at the time of inspection. Person in charge put in a service request for handwashing sink at the time of inspection. Correct prior to re-insepction on 6/10/19. Handwashing sinks should be supplied with hot and cold water for handwashing. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 handwashing sink at dishwasher blocked by equipment and used for storage. Person in charge cleared sink at the time of inspection. Handwashing sinks should be kept accessible at all times for employee handwashing. They should be used for no other purpose other than handwashing.

Food in good condition safe, & unadulterated

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.-----Observed fruit salad and pulled pork with mold in bottom of prep table. Person in charge discarded at the time of inspection. Food should be inspected to ensure that it remains wholesome and unadulterated to prevent foodborne illness.

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.-----Observed raw chicken being stored above raw chorizo and raw shell eggs being stored above fruit salad inside prep table. Person in charge removed at the time of inspection. Raw animal foods must be stored below or away from ready-to-eat foods and be separate from other raw foods based on their internal cooking temperature.

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.-----Observed mechanical dishwasher dispensing chlorine at between 0-100 ppm. Some cycles were observed reaching food safe concentrations, but the majority of cycles were observed between 0-50 ppm. Degraded sanitizer was observed and was replaced with a fresh bottle of sanitizer at the time of inspection. 3 compartment sink was set up for sanitizing at the time of inspection until dishwasher can be serviced. Please correct prior to re-inspection on 6/10/19.

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.-----Observed cooked bacon at 94 *F on shelf above flat top grill. Bacon was observed to be soft rather than crispy. Bacon may only be maintained at danger zone temperatures provided it is cooked completely and all parts crispy. Cooked sausage was observed at 107 *F on shelf above flat top grill. Bacon and sausage had been removed from temperature control 2 hours prior to inspection and were discarded. Hot foods must be maintained at 135 *F or higher to prevent bacterial growth.

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 sausage (56 *F), hot dogs (59 *F), diced tomatoes (52 *F), sliced cheese (55 *F), sliced ham (59 *F), pastrami (57 *F) and sliced turkey (57 *F) inside prep table. Items had been inside the unit since at least the day prior per person in charge and were discarded at the time of inspection. Please maintain TCS foods at or below 41 *F to prevent bacterial growth.

Proper date marking & disposition

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.-----Observed open packages of sausage in walk-in cooler with no date marks. Likewise, no items inside prep table were observed with date marks. Person in charge date marked sausages at the time of inspection. Prep table items were embargoed under violation #20. Discussed proper date marking of foods with person in charge. TCS foods opened or prepared and held in establishment for over 24 hours must be date marked not to exceed 7 days including the date made/opened (6 days +1 day made/opened).

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 prep table holding at 49 *F a the time of inspection. Person in charge put in a service request for unit at the time of inspection. Please correct prior to re-inspection on 6/10/19. Refrigerated units should be holding at 41 *F or below before use to ensure food is being stored outside of the danger zone.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation-----Observed wiping cloths in 0 ppm quat sanitizer at the time of inspection. Person in charge removed at the time of inspection. Wiping cloths should be stored in quat sanitizer between 200-400 ppm for proper sanitizing of food contact surfaces. If using bleach, concentration is between 50-100 ppm.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.-----Observed no quat test strips available at the time of inspection. Person in charge will put in an order for test strips and have them provided prior to re-inspection on 6/10/19. Chlorine test strips for mechanical dishwasher were available.

Physical facilities installed, maintained, & clean

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----Observed damaged grout in back of kitchen by walk-in cooler and water heater. Damage most likely due to building settling. Person in charge will have damaged areas re-grouted to allow for easy cleaning.