Inspection Report

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food protection manager onsite at the time of inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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. Addl Notes: Observed hand wash sink with hot water temperature of 90F. The person in charge adjusted the water heater settings and the hand wash sink was supplied with hot water temperature of 107F. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed TCS foods with internal temperature between 51F -61F in the prep cooler by the cook line. The person in charge was unable to verify how long the food items had been stored for cold holding in the prep cooler. TCS food items included cut tomatoes, buttermilk ranch, mayo sauce, sliced soft cheese, hotdogs, cut lettuce, and bacon. The food items were embargoed at the time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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. Addl Notes: Observed prep cooler by the cook line with minimum internal temperature of 82F. TCS foods stored inside the prep cooler had internal temperatures between 51F -61F. The person in charge adjusted the temperature settings but the cooler only cooled to 50F internal ambient temperature. The person in charge discontinued use of the cooler and placed a work order for service. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed missing plate cover and open gap between the floor of the door frame and bottom of the door. Discussed outer openings of a food establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed flying insects in areas of food storage, food prep, and high moisture. Predefined Comment: Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed the door of the walk-in cooler not properly sealed into the door frame of the walk in cooler leaving a gap along the rubber strip with cold air venting out of the walk in cooler. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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. Addl Notes: Observed establishment use quat-sanitizer but unable to provide quat-sanitizer test strips. Predefined Comment: Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed missing coved base along floor wall junctions in high moisture areas under the three compartment sink, behind the ice machine, and other food prep/ food storage areas. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed an accumulation of organic matter on the ceiling and build up of food debris on the floor under storage racks in the walk in cooler. Observed an accumulation of grease, food pieces, and organic matter, and soils under and around equipment on cook line, under storage racks and other areas of the establishment. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed cracks, gaps, and holes in the walls throughout the establishment in areas of high moisture, food storage, food prep, and behind equipment which make it difficult to clean. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed unsealed wall in a food prep, food storage, dishwashing area, and missing/broken tile under the ice machine, ice cream machines, around floor drains, and under other equipment. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.