Inspection Report

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

Correct By: Corrected At Time Of Inspection

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: 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. >>> In several instances during the inspection, observed food employee handle soiled dishes then clean dishes without washing hands and enter the kitchen from outside then handle a clean ladle to put soup into a bowl, with finger touching inside of bowl, without washing hands. PIC instructed employee to wash hands and discussed the importance of washing hands when they become contaminated. Hands should be washed between glove changes, when changing tasks, after using the toilet room and entering the kitchen etc. to prevent contamination of food and food contact surfaces.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. >>> Observed an open package of thawed raw ground beef and it's liquid stored in the reach-in refrigerator over unsealed packages of ready-to-eat (RTE) foods such as hot dogs, precooked sausages, and precooked meatballs. Also observed a raw cut onion in direct contact with raw shell eggs, which were also above the hot dogs and meatballs. The raw proteins were placed under the RTE foods to prevent contamination. Reviewed food storage and cross-contamination. Ready to eat foods should be above and separated from other foods that require cooking such as ground beef (155F final cooking temp).

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: 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. >>> Observed open packages of cut lettuce in the reach-in refrigerator without date marks. According to PIC, the lettuce was cut the day prior to inspection and will be labeled with the correct date. Discussed the importance of 7 day date marking, which applies to TCS foods such as cut melons/leafy greens/tomatoes, cooked proteins/noodles/plant foods, and deli meats. TCS foods must be date marked once cut, cooked, prepared etc.

Correct By: Corrected At Time Of Inspection

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-201.11, P: Separation-Storage >>> Observed several bottles of chemicals such as oven cleaner and detergents stored in a cabinet over an open container of multi-use forks/spoons/knives that are used by residents during meals. PIC unsure of why the silverware was placed under the chemicals and will clean and sanitizer prior to use. Toxic substances shall be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Correct By: Corrected At Time Of Inspection