Inspection Report

Violations

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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/4616/25575/AMC-Toolbox---Cooking.

>>>Observed partially cooked chicken with pale pink inside and white outside, along with partially cooked beef bright red in the middle and browned on the outside, portioned in bags in the bottom of prep table at the entrance of the kitchen across from the wok station. Observed chicken and beef with in prep units (internal temperature 41*F) and in walk-in cooler (internal temperature 39*F); person in charge indicated it was partially cooked and did not reach 165*F for chicken and 155*F for beef during the initial cooking step. Person in charge (PIC) indicated after they partially cooked it they cool the chicken and beef in the walk-in with an internal temperature of 40*F (cooking and cooling did not exceed 2 hours). Discussed with PIC non-continuous cooking procedures must be written and be pre-approved by Maricopa County Environmental Services. Person in charge stated going forward they will cook all chicken to 165*F, the beef to 155*F and discontinue partial cooking. PIC label the partially cooked chicken and beef for personal use. Partially cooking raw animal products creates an opportune environment for the growth of spore forming, disease causing bacteria. Spore forming bacteria often produce toxins and both spores and toxins are incredibly difficult (if not impossible) to remove from food once they are created. Partially cooked animal products must also be stored below fully cooked/ready to eat products. If the establishment would like to continue partially cooking chicken and beef they must reach out to the inspector to develop an approved partial cooking procedure.

Correct By: Corrected At Time Of Inspection

Violation #: 25

Repeat Violation

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.

>>>Observed Ribeye steak offered cooked to order on the menu without a consumer advisory. A consumer advisory must be present on the menu for any items that may be served raw, undercooked, or not otherwise processed to eliminate pathogens.

Reinspection 4-17-24

Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Violation #: 33

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

Comments:

Priority Foundation-3-501.15 (A), Pf: 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.

>>>Observed slices of cooked chicken in the top and bottom of the prep tale across from the wok station at the entrance of the cook line with internal temperature of 48*F to 50*F. Per PIC the chicken was cooked and then placed into the prep table unit, less than 4 hours prior to inspection. PIC relocated the sliced cooked chicken to walk-in rapidly cool to 41*F or less. Discussed with PIC all items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Cooling temperature control for safety (TCS) items shall not occur in the prep table top or bottom refrigeration.

Correct By: Corrected At Time Of Inspection