Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 an employee switch tasks from the cook station, to using gloved hands to take kababs from the cold-holding unit to the grill, then to another food prep area to get other foods with gloved hands, opening and closing the reach in top, then got a container for the food being prepped, then to a freezer to get foods with gloved hands, then employee removed one glove and reached into the box of gloves to don it. Manager stopped employee and had them properly wash their hands before donning new gloves. Person in charge (PIC) will coach employees on proper hand washing and when hand washing is required to reduce risk of cross contamination. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 a buildup of food debris and staining on the cutting boards. Person in charge (PIC) stated that cutting boards are cleaned every night. Discussed with PIC that the cutting boards need to be washed, rinsed, and sanitized every 4-hours. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: Observed cut tomatoes, cheesecakes, and meat without a date. Person in charge (PIC) stated they were prepped the previous day. Discussed proper date marking with PIC, who put a label with a date on them at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a gallon size spray bottle of Ortho pest control spray in the back storage area. Discussed with Person in charge (PIC) that pest control can only be applied by a certified pest control specialist. PIC removed the pest control spray from the establishment at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: In the dry storage area, a sealed gallon of bleach was over a sealed container of butter/oil. Discussed moving all the cleaners to a separate area away from food and food container storage. PIC moved the bleach at time of inspection. Also observed multiple containers of spices, bulk goods, and sauce that did not have a lid. Discussed finding a way to cover the containers to reduce risk of contamination. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed the in-use knives being stored between the reach-in cold-holding unit/lids. There was food debris between the unit/lids and on the knives. Person in charge (PIC) moved the knives to the ware wash area at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed ceiling tiles directly above food prep and cooking stations that were built-up with oils, dust, and food debris. The ceiling tiles are worn and torn. Person in charge (PIC) stated they are in the process of switching them out. Please replace the tile in this area. 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. 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.