Inspection Report

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed two metal pots of chopped tomatoes and chopped bell peppers sitting on the floor in the kitchen. The pots of chopped veggies were uncovered, and numerous flies were observed landing and crawling on the chopped veggies. The chopped veggies in question were embargoed at time of inspection (see embargo form). Discussed with person in charge not to store containers of food directly on the floor and to keep them covered or otherwise protected from contamination. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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 several pans of cooked food sitting on the counter with plastic wrap on them. The internal temperature of the pans ranged from 140°F - 145°F as measured using a probe thermometer. According to the person in charge, the food had been cooked and placed on the counter approximately 30 minutes prior to the temperature assessment. All covered foods were uncovered and placed in ice baths to allow for rapid chilling down to 41°F. Observed 3 stacked pans of mashed black beans inside of the walk-in cooler with an internal temperature as measured using a probe thermometer of 104°-117°F. It was observed that each pan had beans at a depth of at least 5-6 inches in them. According to the person in charge, these had been cooked and placed into the walk-in cooler approximately 1 hour prior to the temperature assessment. All pans of cooked beans in the walk-in cooler were placed into ice baths to rapidly chill the food down to 41°F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. 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: Observed two pots of chopped veggies sitting on the floor in the kitchen. Discussed with person in charge to store foods at least 6 inches off the ground at all times. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. All foods were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.