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

Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Due to lack training and verification by person in charge, food service employees in kitchen did not demonstrate knowledge of proper holding temperatures of time/temperatures control for safety (TCS) foods, when and where to properly wash hands, and how to properly store TCS foods to prevent contamination. Advised PIC that supervision of food service employees is needed too ensure proper handling of foods. The Certified Food Protection Manager (CFPM) is responsible for ensuring food service workers are properly trained. CFPM was not present during inspection. No food service worker certificates have been obtained by employees. Advised PIC that all food service workers must obtain food service certification by next re-inspection. CFPM or person in charge must demonstrate active managerial control.

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 food service employee dicing tomatoes then touch a bottle of chemicals then go back to dicing tomatoes without washing hands. Also observed Lead Cook in kitchen rinse off hands in 3-compartment then dry with dish rag then continue stirring food on stove. Directed Lead Cook and food service employee to wash hands, both employees properly washed hands. Advised Lead Cook and employee that hands must be properly washed in the designated hand washing sink with soap and clean hand drying device whenever changing tasks. PIC stated they will ensure food service employees properly wash hands whenever changing tasks.

Food obtained from approved source

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. 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 container of Qemar Cream in reach in, display refrigeration unit in south end of kitchen. Food service employee stated the Qemar cream is made at home and sold at the establishment. Advised PIC, Lead Cook, and food service employee that food prepared in a private home may not be used or offered for human consumption in a food establishment. Lead Cook discarded the container of qemar cream and stated they will not provide foods made from home for purchase.

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 kabob skewers above containers of prepared rice and vegetables, and cooked garbanzo beans in display type, reach in refrigerator in south end of kitchen. Advised PIC and Lead Cook that raw animal foods, such as raw chicken, must be separated to prevent cross-contamination of ready to eat (RTE) foods. Lead Cook properly separated the raw chicken and RTE foods and stated they will ensure raw animal foods and RTE foods are properly separated and stored.

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. Observed pot of soup and stew cooling on preparation table measuring between 100 - 125 degrees F. Lead Cook stated the soup and stews were placed to cool 2 hours prior to inspection. Advised PIC and Lead Cook that the cooked soup and stew are TCS foods which need to be cooled from 135 degrees F to 70 degrees F in two hours, then further cooled to 41 degrees F in four hours. Lead Cook reheated the soup and stew to 165 degrees F to re-cool. PIC state they will ensure TCS foods are properly cooled.

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 chub of beef gyro meat and chub of chicken gyro meat on rotisserie skewers in kitchen. Temperature of chubs were 56 degrees F and 49 degrees, respectively. Rotisserie was not turned on at time of inspection. Also observed plate of ground beef eggrolls near hot holding unit in front of kitchen measuring 58 degrees F. Lead Cook stated the eggrolls had been placed out 2 hours prior to inspection. Advised PIC and food service employee that the gyro meats and eggrolls are TCS foods which must be hot held at 135 degrees F. Food service worker discarded both chubs of meat and stated they will use time as control for eggrolls and discard 4 hours after placing eggrolls out for purchase. PIC and Food service worker stated they will ensure TCS foods are held at proper temperatures.

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 containers of tzatziki sauce, egg plant salad, and hummus in display case type refrigeration unit where customers order, measuring between 48 - 52 degrees F. Advised PIC that the food items are TCS foods which must be held at 41 degrees F. Lead stated the foods were placed in the refrigeration unit 2 hours prior to inspection. Temperature of refrigeration unit measured 56 degrees F. Lead Cook relocated the foods to a properly working refrigerator and stated they will hold TCS foods at proper temperatures.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed bottles of cleaning chemical on prep table in kitchen next to tomatoes which were being sliced. Advised PIC and Lead Cook that toxic substances, such bottles of cleaning chemicals, should be stored to prevent contamination of food. Also, bottles of pesticides should not be stored in food establishments. Lead Cook removed/relocated the cleaning chemicals and discarded the diced tomatoes. PIC and Lead Cook stated cleaning products will be stored away from foods and pesticides will not stored in the food establishment.

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 temperature of glass, display type refrigeration unit near front of kitchen measuring 56 degrees F using min/max thermometer. Unit was holding TCS foods at time of inspection; Lead Cook relocated the TCS food to a proper working refrigerator. Advised PIC and Lead Cook that the refrigeration unit should be capable of cold holding TCS foods at 41 degrees F. Recommend not using the refrigeration unit until it can hold TCS foods at 41 degrees F. PIC stated they will place a work request to have the refrigeration unit examined and repaired if needed.

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

Core-4-603.16, C: Rinsing Procedures Observed 3-compartment sink in kitchen improperly set up with one basin with detergent and the other with bleach sanitizer. Advised Lead Cook that the 3-compartment sink must be set up as wash (detergent), rinse (water), sanitize (sanitizer). Lead Cook emptied 3-compartment sink and assisted with proper sink set up to wash, rinse, and sanitize.