Inspection Report

Violations

Violation #: 8

Repeat Violation

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 in dish pit rinse soiled dishes then put away sanitized dishes without washing hands in between. Observed said employee wearing gloves, and utilizing an unapproved double-gloving method with multiple layers of vinyl/nitrile gloves. Instructed employee to wash hands at time of inspection. Observed employee wash gloves instead. Instructed employee to remove gloves and to properly wash hands at time of inspection. Observed another employee polishing sanitized glasses and reach into glass to remove debris without washing hands prior. Instructed employee to properly wash hands and re-sanitize glass at time of inspection. 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection. 2ND CONSECUTIVE VIOLATION.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-501.112 - Priority Foundation: Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 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 food storage containers, pots, and pans in the high temperature dish machine. Observed a measured internal water temperature of at most 149*F using a min/max at the plate level after 2 consecutive runs of the dish machine. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. The person in charge set up the sanitizer compartment of the 3-compartment sink with 400 ppm quaternary ammonia sanitizer and had dishes sanitized in that. All dishes previously sent through high-temperature dish machine were properly sanitized at the 3-compartment sink at time of inspection. Corrective Action: Corrected at time of inspection. 2ND CONSECUTIVE VIOLATION.

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 various house made butter products/sauces and cut lettuce in left cold well on cook line at 44*F-52*F. Observed containers uncovered with no lids. PIC prepared an ice bath for all TCS products to rapidly cool to 41*F at time of inspection. Observed butter and dairy-based sauces next to stove in an ice bath at 54*F. Observed ice bath to not cover sides of container. Discussed ice water must fully cover the bottom and sides of a container to ensure food item is held at 41*F or below. Per PIC, TCS foods were placed out 30 minutes prior, and were moved to the walk-in to rapidly cool at time of inspection. Per PIC, all TCS food items on cook line are prepped in the morning/afternoon, stored in walk-in to properly cool, and brought out at opening time. Observed maple butter, half-and-half, and sweet cream located in left lower reach-in on server line at 45*F-50*F. Ambient air temperature of unit was at a minimum of 44*F. Per PIC, food items had been in unit overnight. PIC discarded food items at time of inspection. 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 #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: Observed small cockroach and several smaller insects located in dish pit and under dish machine at time of inspection. 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 10 day re-inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed water leak from knee pedals at handsink near dish pit, resulting in slight standing water underneath. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.