14
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. 0 (zero) ppm reading per testing strip for chlorine after cycle of mechanical dishwasher. No apparent sanitizing solution dispensing visually at time of inspection. Properly sanitize food contact surfaces. ------------ Per PIC, three compartment sink will be used for manual ware washing until mechanical dishwasher is functioning properly.
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. Following TCS foods items found in walk-in cooler at internal temperatures of: egg yolks - 45*F; egg wash - 45*F; egg rolls - 48*F Ambient air temperature of unit at 48* F. TCS foods must be held at an internal temperature of 41*F or below internally. ---------- Unit's thermostat adjusted at time of inspection. Recommend using adjoining walk-in freezer unit to rapidly cool foods that are in danger zone Monitor walk-in cooler internal temperature to assure foods in unit reach proper cold holding temperature.
Corrected At Time Of Inspection
31
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. Large quantity of recently marinated meat found in plastic container with lid affixed in walk-in cooler; recently cooked eggrolls found in plastic container in walk-in cooler with lid affixed. Use proper cooling methods to properly cool foods. Acceptable methods include:
o Placing food in shallow pans.
o Separating the food into smaller or thinner portions.
o Using rapid cooling equipment (i.e. a blast chiller).
o Stirring the food in a container placed in an ice water bath.
o Using containers that facilitate heat transfer.
o Adding ice as an ingredient.
o Other effective methods.
-------- Lids of foods were offset at time of inspection.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Core-4-204.112, C: Temperature Measuring Devices-Functionality Exterior thermometer for walk-in cooler reading 26*F whereas the actual ambient air temperature of unit at 48*F. Provide an accurate reading thermometer for unit.
Correct Prior To Next Routine Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.12, C: Cutting Surfaces White cutting board has surfaces that are scratched and scored. Provide cutting surfaces that are smooth, durable, and easily cleanable.
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Ambient air temperature of walk-in cooler at 48*F at time of inspection. Cold holding of TCS foods must be maintained at an internal temperature of 41*F or below. -------- Unit's thermostat adjusted at time of inspection. At conclusion of inspection, ambient air temperature at unit's fans was 39*F..
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Blue fan grates and wire shelving of walk-in cooler have build up of residues. Clean surfaces of walk-in cooler at a frequency to prevent build up of residues.
Correct Prior To Next Routine Inspection
