Inspection Report

Violations

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. >>> Observed the cook crack raw shell eggs onto the grill with gloved hands, change gloves without washing hands, then handle clean food containers, utensils, and foods on the line. Observed cook cough into hands and touch face/body and continue cooking and touching food and equipment without washing hands. Observed 2 or more employees handle soiled dishes in the dish pit and begin to handle cleaned and sanitized dishes and equipment without washing hands. PIC instructed all employees to wash hands and clean/sanitize any contaminated equipment. Discussed washing hands when they become contaminated, such as from raw proteins or soiled items. Hands must be washed between glove changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. PIC will retrain all employees on proper handwashing and will continually verify that employees are washing hands after contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.12, Pf: 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. >>> Observed no paper towels available at the hand washing sink in the dish pit. PIC provided paper towels for hand washing. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels.

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 a loosely covered pan of recently prepared raw ground beef meatloaf stored on a speed rack in the walk-in cooler, directly over an open pan of cooked ground beef, and sheet pans of raw bacon. PIC placed the cooked ground beef above the raw bacon and the raw bacon above the raw meatloaf. Ready to eat and raw proteins must be arranged according to final cooking temperature. 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). PIC will review cross-contamination with employees and verify that food is stored correctly.

Correct By: Corrected At Time Of Inspection

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14, P: 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. >>> Observed a 6" covered metal pan of gravy cooling from the previous evening, in the walk-in, with an internal temperature of 45F, probe thermometer, verified by PIC. The gravy had been cooling for more than 12 hours and failed to cool to 41F in 6 hours. PIC discarded the gravy, see embargo. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Ice wands, using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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. >>> Observed diced and sliced tomatoes, ham steaks and diced ham, diced cooked sausage, hardboiled eggs and American and mozzarella cheese cold holding in the top of the make-line cooler, with internal temperatures of 45-52F, probe thermometer, verified by PIC. The TCS foods were placed into the top of the cooler less than 2 hours prior to inspection and will be rapidly cooled to 41F or less within an hour. The pans appeared to be too full and arranged incorrectly in the top of the make-line. There are not fans in the top; the sides and bottom surfaces are cold. PIC will adjust the pans and monitor the temperature of TCS foods. Cook will be retrained on cold holding. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature Danger Zone (41-135F).

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. >>> Observed several TCS foods to be past the discard date in the walk-in cooler and the cook-line reach-in: cut melons (dated 11/14), house made chicken salad (dated 11/10), diced ham (dated 11/11), and chocolate pudding (dated 11/13). PIC discarded, see embargo. Discussed creating a policy for date marking and disposition that is consistently used by staff. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the date of day one (6+1) determines the discard date.

2ND CONSECUTIVE

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 thawed precooked chicken nuggets, hash browns, cut lettuce and cooked chicken in refrigeration units on the cook-line without date marks. PIC dated the TCS foods. TCS food must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Correct By: Corrected At Time Of Inspection

Violation #: 26

Description: Pasteurized Foods Used; Prohibited Foods Not Offered

Comments:

PRIORITY VIOLATION-3-801.11(A), (B), (C), (E) and (G), P: Pasteurized Foods, Prohibited Re-Service, and Prohibited Food. 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/4619/AMC-Toolbox---Approved-Source. >>> Observed two raw shell eggs cooked to over easy as ordered by a patient, with a final cooking temperature of less than 90F. The eggs were assembled into a breakfast sandwich, and placed into a to-go box for immediate service to a patient of the highly susceptible population. Breakfast sandwich discarded, see embargo. Cook will not serve any undercooked/cracked/combined raw shell eggs for the remainder of the breakfast service and in the future unless pasteurized shell eggs are used. Discussed the use of raw shell eggs and pasteurized shell eggs when serving a HSP. Raw shell eggs can ONLY be used for hard-boiling, for baking goods such as cakes, muffins and meatloaf or fully cooked for a single order and immediately served. Pasteurized eggs MUST be used for any egg or as an ingredient of a food that will be served undercooked, and eggs that are combined. Raw or undercooked eggs are particularly hazardous because the virulent organism Salmonella. Salmonella often survives traditional preparation techniques. It survives in a lightly cooked omelet, French toast, stuffed pasta, and meringue pies.

Correct By: Corrected At Time Of Inspection

Violation #: 47

Repeat Violation

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>> Observed flaking rust and paint on the interior surfaces of the ice cream freezer. Please restore the surface to be smooth, easily cleanable and corrosion resistant to prevent contamination of the food from chipping paint. Equipment must be maintained in good repair.

Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd