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 a box of raw, unpasteurized in-shell eggs stored above sliced cheeses in walk-in. Also observed an open box of raw bacon being stored over marinara sauce in walk-in. Did not observe signs of contamination and had PIC move items to proper storage based on minimum cooking temperatures. Food items must be stored in a way to prevent cross contamination.

Proper reheating procedures for hot holding

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating. Observed cooked meatballs in marinara sauce at 43-45*F and cooked roast beef with broth at 45-47*F in above table hot holding unit to right of cookline. PIC stated items were being reheated from previously cooked items. PIC stated items were put into unit to re-heat about 20 minutes prior. Checked temperatures at end of inspection, approximately 1 hr after items were put into unit. Observed meatballs at 48-50*F and roast beef at 60-63*F. Had PIC re-heat items on stove top and observed both items above 165*F. TCS items must be re-heated to 165*F or above within 2 hours to prevent growth of bacteria. Table units are designed to keep items hot and should not be utilized for re-heating purposes. TCS items should be re-heated on the stove, in the microwave, or in the oven prior to placing in table units to keep hot.

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 corned beef made on 11/11, corned beef made on 11/16, roast beef made on 11/4, cooked steak made on 11/13, sliced deli ham prepared on 11/14, marinara sauce made on 11/7, beef broth made on 11/16, potato salad prepared on 11/11, and pasta salad made on 11/16 in fridges throughout restaurant. All items were past the 7 day allowance for TCS items and PIC voluntarily discarded. All TCS items must be used or disposed of within 7 days (prep/made on date plus 6 days) to prevent misuse and contamination. Corrected At Time Of Inspection Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 cooked onions, sliced deli turkey, cooked chicken pieces, cooked mushrooms, cheesecake, and opened milks without date markings in fridges throughout establishment. PIC stated all items were made/opened within the last 7 days and date marked accordingly. All TCS items being kept over 24 hours must be date marked for no more than 7 days (made on/prep date plus 6 days) to prevent growth of bacteria, contamination, and misuse. Corrected At Time Of Inspection

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 establishment offering egg sandwiches on breakfast menu. PIC stated that eggs are allowed to be ordered undercooked. Establishment uses raw, unpasteurized in-shell eggs for menu items containing whole eggs. Provide a consumer advisory with accompanying symbol indicating which menu items are/allowed to be ordered undercooked stating an increase for foodborne illness risk prior to reinspection on Friday, 12/2.

Toxic substances properly identified, stored, and used

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed several spray cans of raid on chemical rack next to mop sink in back room. Had PIC discard sprays. Pest control must only be administered by a certified pest control specialist and chemical pest control means are not to be kept or used by the food establishment.

Plumbing installed; proper backflow devices

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required Observed shut off spray nozzle on hose attached to mop sink faucet downstream from an AVB with the water turned on without a testable backflow prevention device. Had PIC remove hose attachment at time of inspection. Shut off valves downstream from an AVB must be equipped with a testable backflow prevention device as the AVB is not designed to handle the constant pressure a shut off valve presents and contamination of the water system could occur.