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.----Flat of raw shell eggs (some broken) stored directly over open bag of spinach and open container of cut tomatoes in reach in cooler directly next to cook line. PIC relocated eggs to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display.

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.----Four pans of hashbrowns-49-54F in walk in cooler and cooler drawer unit under cookline. PIC stated that hash browns were made the previous day and placed into walk in cooler to cool. PIC discarded-see embargo form. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.

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.-----Soup item-114F in hot holding unit in server pass thru area. PIC stated that soup was placed into hot holding unit about an hour prior and reheated item. Keep PHF/TCS foods in hot holding at 135F or above. (*Hot holding unit where soup was stored was not turned on. PIC turned unit on at time of inspection.)

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.-----Sausage links, sausage crumbles, turkey bacon, turkey deli meat, steak, and chorizo-46-47F in cooler drawers unit in cook line area. PIC stated that food temperatures had been verified to be below 41F less than four hours prior and relocated all items to walk in cooler. (*Walk in cooler temp was below 41F) Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temperature of unit was 46-56F. PIC removed all food from unit and called to have unit serviced at times of inspection.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.-----Six large cartons of rehydrated hashbrowns-101-113F cooling in walk in cooler. PIC stated that hashbrowns were made and placed into unit about three hours prior . PIC had hashbrowns placed into shallow pans and relocated to walk in freezer to rapidly cool. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required-----Chemical dispenser attached below atmospheric vacuum breaker at mop sink. Manager removed hose connection to chemical dispenser. Provide separate water line for chemical dispenser.