04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco
-
Observed employee drink on shelf above prep table. Observed employee drink stored on shelf above dishes in the dish pit. Discussed with person in charge (PIC) about proper storage locations for employee's food and drinks at time of inspection. PIC moved drinks to proper storage locations at time of inspection.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the handwashing sink located across from the ice machine near the server station. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC.
Corrected At Time Of Inspection
13
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 uncooked chorizo stored above cooked bratwurst on a shelf in the walk-in cooler. Observed raw cod stored above fries in a prep table near the fryer station. Person in charge moved uncooked chorizo below the cooked bratwurst at time of inspection. Employee moved raw cod to proper storage location on bottom shelf at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use
-
Observed aerosol can of SSI-50 insecticide stored on the shelf with pans. Discussed with person in charge about not utilizing any aerosols and instructed PIC to remove can of SSI-50 and ensure that pest control may only be performed by a licensed pest control company. PIC removed cans of SSI-50 from the establishment at time of inspection. Repeat violation.
Corrected At Time Of Inspection
31
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.
-
Observed cooked chicken wings with temperatures between 56 to 68*F stored in a deep pan with a lid on in the walk-in cooler. Per person in charge (PIC), cooked chicken wings were put in container to cool less than 3 hours prior to inspection. Discussed with PIC about proper cooling procedures (shallow pans, no lids, ice baths). PIC had cooked chicken wings moved to shallower pans at time of inspection. Ensure TCS food is cooled from 135*F to 70*F or below in no more than two hours, and then to 41*F or below in no more than four more hours
Corrected At Time Of Inspection