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.--- At the dish machine, observed an employee washing dishes in the machine. The chlorine concentration was measured at 0 PPM. Had employee discontinue using the dish machine and wash all dishes in the three compartment sink. The three compartment sink was set up for use during inspection. PIC called the dish machine company and they would be out to repair it. Additionally, the employee operating the dish machine was not aware of how to check chlorine sanitizer levels. Inspector demonstrated the proper way to check the sanitizer levels. Please ensure all dish employees are regularly checking the sanitizer levels to ensure proper sanitizing is occurring to destroy harmful bacteria. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.--- In the clean dish area, observed a tomato dicer with organic matter on the blades. There was also organic matter build up between the black push part and the handle. Additionally, observed organic mater on a metal pan in the clean dish area. Had PIC return these items to the dish washer to be properly washed/rinsed/sanitized. Please ensure all equipment and utensils are clean to the sight and touch in order to prevent the accumulation of food debris and bacteria 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.--- Inside of a small reach-in fridge, measured creamer and milk at 68*F. Temperature of fridge had not been checked in the past 2 hours. Had PIC discard all TCS milk items. The fridge had no power supply; PIC reset the breaker, and the fridge reached 41*F at the time of inspection. Below the grill in a pull out fridge drawer, measured cooked rice and veggie mixture at 46*F. Per PIC, it had been in there since the previous day. Had PIC discard this item. Under a prep table, measured french toast that had been battered with egg wash at 51*F. Per employee, it had been in there since the previous day. Had employee discard this item. Also, in the unrefrigerated glass displays, measured stuffed pastries containing cream cheese at 78*F. Per PIC they had been out since the previous day. PIC could not produce documentation proving that these items are shelf stable and put pastries on time as a control until documentation for shelf stability is received. Also, in the self service area, measured creamer at 53*F and small butter packets at 78*F. The creamer had been placed out in the past 30 minutes and was put on time as a control. For the butter, they had been out since 6:30AM, so they were discarded. The original container for the butter clearly states that the product shall be kept refrigerated. Additionally on the cook line, measured butter at 78*. Per employee, it had been put out an hour ago. Had employee discard this item and switch to time as a control. Please ensure all temperature sensitive items are maintained at 41*F and below to prevent the growth of harmful bacteria. A time as a control policy was written at the time of inspection.

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.--Observed hot holding pastries containing chicken, quiche either containing cooked eggs or cooked ham, and dulets containing cooked potatoes. These items were measured at 110*F. There was no written policy for the time as a control procedure, but times were be recorded so the items were being discarded within 4 hours. Had PIC create a written policy for time as a control.

Toxic substances properly identified, stored, and used

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use--- Downstairs above the mop sink, observed a can of flying inspect pesticide. Had PIC discard the can. Pesticides shall only be stored and used by certified professional pest applicator.

Proper cooling methods used; adequate equipment for temperature control

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.--- In the back cook line, inside of a prep table, measure sliced tomatoes at 53*F. Per employee, they had been cut about an hour ago and placed into the prep table. Had employee move all the sliced tomatoes to the walk-in to cool down to 41*F. Please do not place any products in prep tables until they have reached 41*F in order to prevent harmful bacteria growth. Prep tables do no have sufficient air flow to cool items rapidly.

Approved thawing methods used

Core-3-501.13, C: Thawing--- In the walk-in, observed multiple salmon packages in reduced oxygen packaging. The package clearly states the product shall be removed from the package prior to thawing. Please ensure the package is opened, or the product is removed prior to thawing to allow oxygen to enter. This is in order to prevent the growth of anaerobic bacteria (bacteria that grow in low-oxygen environments) that can be naturally found in fish.

Insects, rodents, & animals not present; no unauthorized persons

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence--- Below the dish machine, as well as in the basement near the water heater, and also in the coffee service area, observed over 5 drain flies flying in the air and on equipment. PIC sated that pest control had already been contacted. Pleasure have your pest control company target these areas to eliminate pests. Will re-inspect in 10 days.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation--- In the red sani buckets on the front service line, measured a sanitizer concentration of 0 PPM. Had PIC dump out the solution and remake it to the proper concentration levels (between 150-400 PPM of quat sanitizer). Please ensure employees are using the test strips to ensure proper sanitizer levels in order to prevent the growth of harmful bacteria.