Inspection Report

Violations

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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: Second consecutive repeat violation. Observed no paper towels at the hand wash sink by the three compartment sink. 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. Predefined Comment: PIC provided hand drying provision for 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-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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 employee washing dishes at the three compartment sink but not sanitizing dishes. Observed each compartment of the three compartment sink was filled with dirty dishes, no water, no soap, no sanitizer. Observed employee wash cutting board with scrub pad and soap, use spray nozzle to rinse, then place wet cutting board for use directly on top of vegetables at the prep table without sanitizing or air drying. Observed the cutting board make contact with dirty dishes in the basin of the three compartment sink while employee was rinsing the cutting board. Observed employee handle clean and dirty dishes without changing gloves or washing hands. Discussed proper three compartment set up and warewashing process. The person in charge directed employee to properly set up three compartment. Predefined Comment: Food-contact surfaces must be properly sanitized after washing and rinsing. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection. Predefined Comment: Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 a cooked vegetable gravy sauce with internal temperatur between 47-51F in the walk in cooler. The person in charge stated the gravy was cooked and placed in the walk-in to cool the day before, more than 6 hours. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. 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 raw chicken with internal temperature of 71F stored submerged in standing water inside the prep sink. The person in charge stated the chicken had been placed in the prep sink to thaw less than 4 hours, drained the water from the sink, and moved the chicken to the walk in cooler for rapid cooling. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 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 numerous TCS foods with no date marking or incorrect date marking stored in the walk in cooler. Observed containers with multiple dates such as 9/4/25 and 10/9/25 on the same item, more than 7 days. The person in charge stated those were incorrect dates that had not be removed. The person in charge stated all other food items with no date mark were prepared the day before. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Predefined Comment: 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 #: 28

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

Comments:

7-207.11 (A) - Priority Foundation: Restriction and Storage-Medicines; Unnecessary medicines Addl Notes: Observed bottles of prescription medications stored over and next to open containers of dry foods on the storage racks by the cook line. Observed bottle of rubbing alcohol stored next to clean utensils. Predefined Comment: All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Predefined Comment: Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC 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 cooked chicken with internal temperature between 104-120F in a container stored at ambient temperature on top of a box next to the mop sink. The person in charge stated the chicken had been cooked less than 30 minutes ago and moved the chicken to the walk-in for rapid cooling. Discussed active cooling methods, such as ice bath, freezer, walk-in, or other effective method. Corrective Action: Corrected at time of inspection.

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.14 - Core: Food Preparation Addl Notes: Second consecutive repeat violation. Observed employee scooping cooked ready to eat rice from a strainer that was placed on the floor next to a floor drain surrounded by standing water. Observed water splashing onto the container as employees walked in and around the standing floor water where the cooked rice was placed. Observed employee pour buckets of water to flush the spilled rice on the floor into the floor drain. Observed standing waste water accumulate in the area around the floor drain. The person in charge removed the container of cooked rice from the floor and directed employee to use the prep table to prep food. Corrective Action: Corrected at time of inspection.