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: THIRD CONSECUTIVE OCCURRENCE. Observed employee on cook line wearing gloves to batter raw chicken and place chicken into fryer. Employee then removed gloves, put on new gloves, opened a refrigerated drawer and placed two raw beef patties onto the grill. Employee removed one glove and sprinkled the patties with seasoning, and then covered patties with a metal pan. Educated employee and PIC about properly washing hands between tasks and any time contamination may have occurred. This includes removing gloves and washing hands when handling a raw protein with a higher cook temperature, and then handling a raw protein with a lower cook temperature. Corrective Action: Corrected at time of inspection. Predefined Comment: 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. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Discussed alternative methods- double gloving, using tongs or utensils, etc. to reduce the amount of hand washing needed.

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: In walk-in refrigerator there were two large, covered containers (more than 12 inches deep) of green bay chili with beef (holding at 47*F) and chicken taco mix (holding at 45*F). Per PIC and employees these items were made on 2/11 and were cooled with an ice bath or ice wands prior to placing into walk-in. PIC could not confirm whether or not temperatures were taken when containers were placed into walk-in. Both items were willingly discarded. Discussed proper cooling methods and procedures; refer to cooling guidelines handout posted in the kitchen. Corrective Action: Corrected at time of inspection. 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.

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: On service line observed a bus bin with ice and dressings. House-made blue cheese dressing (with added milk) was sitting on top of the ice bath and holding at 57*F. Per PIC the dressing had been out for about two hours. The blue cheese was placed deep into an ice bath and began to cool rapidly to 41*F. Discussed keeping the dressing in ice, in a refrigerated unit, or adding the dressing to the establishment's 4 hour time as a control policy. Corrective Action: Corrected at time of inspection. 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.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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: On service line observed two and a half pizzas being stored at room temperature (69-70*F). Establishment has a written 4 hour time as a control policy for the pizzas, but the time was not recorded. Per the PIC the pizzas had come out over two hours previous. The pizzas were discarded, new pizzas were made, and times were recorded when the new pizzas were placed on the line. PIC will ensure that all foods on time as a control have the 4 hour start time properly recorded. Corrective Action: Corrected at time of inspection. Predefined Comment: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

Violation #: 28

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

Comments:

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Under bar inspector found a spray can of Skidoo flying insect killer. Per PIC licensed pest control is used regularly. Observed no pest activity. Insect killer was discarded at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection.