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 employee handling and washing dirty dishes and then proceed to handle cleaned and sanitized dishes without washing hands. Hands must be washed after handling dirty dishes, and before handling cleaned and sanitized dishes. Employee washed hands for 20 seconds at the time of inspection before continuing to put away clean dishes. 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. 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 deli slicer on food prep counter with accumulation of food debris on food contact surface portions of slicer. Per employee, the deli slicer was not used the day of the inspection; it was last used two days ago. PIC broke down the deli slicer to be washed, rinsed, and sanitized at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. 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 cooked chicken wings, cooked sausage, cooked hot dogs, cooked chicken, cut deli ham, and bratwurst with an internal temperature range of 45F-50F stored in the prep cooler under the flat top grill. Also observed par cooked bacon with an internal temperature of 70F stored at room temperature near the flat top. Per employee, the TCS food items were stored in the prep cooler overnight and have not been moved. The bacon has been left out for less than 2 hour prior to inspection. All TCS foods, in the prep cooler, improperly cold held were discarded by the employees at time of inspection. The bacon was moved to the walk-in for rapid cooling. 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 #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: 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.

Addl Notes: Observed cut deli ham stored in the bottom portion of the prep table with a date mark of 9/11/24. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed date marking procedures with the PIC. 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). 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: At time of inspection, observed prep table, under the flat top, with a minimum ambient air temperature 46.4F, maintaining TCS foods above 41F at time of inspection. Instructed PIC to not store any TCS foods in unit until the unit is repaired and holding at 41F or below. 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 10/21/2024.