Inspection Report

Violations

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: ***** 2nd Consecutive Violation. ***** In the walk-in cooler, observed two large buckets of raw waffle batter, containing raw eggs, stored on the top of the speed rack, directly above 4 sheet trays of baked potatoes. Raw batter was moved to proper storage. All raw animal proteins must be stored below all ready to eat foods. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

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: ***** 2nd Consecutive Violation. ***** Observed cinnamon rolls and cake with cream cheese frosting being stored in display containers by the front register. Frosting was at 70*F. Cream cheese frosting is considered a temperature/time controlled for safety (TCS) food, unless tested to say otherwise. It must be stored in refrigeration or on time control. foods had been out for 3 hours. Manager moved the cinnamon rolls to the walk in cooler to cool, the cake was placed on time as control for the remaining hour. On the prep line, observed cooked chorizo, sliced ham and turkey, cooked chicken, shredded and sliced cheeses, salsas with tomatoes, sliced tomatoes, and cut lettuce all at 45*F to 52*F. In the bottom of the same unit, observed salsas, lettuce, sour cream, and other TCS foods at 44*F to 50*F. Unit was holding at 49.1*F on inspector's min/max thermometer. All foods had been in the unit for approximately 2.5 to 3 hours. All TCS foods were moved to the walk-in cooler to rapidly cool. 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. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: The left prep cooler on the cook line was holding at 49.1*F on inspector's min/max thermometer. Unit was holding various TCS foods in the top and bottom of the unit. All equipment used to cold hold TCS foods must be maintaining 41*F or below to ensure that the foods remain at the proper temperature. Establishment does have adequate refrigeration to cool foods and cold hold foods for service without this unit. Inspector will follow up on the repairs of this unit. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 47

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

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: ***** 2nd Consecutive Violation ***** Observed several individual cutting boards with heavy scoring, staining and chipping. Observed the prep cooler cutting boards with heavy scoring, staining, and chipping. All cutting surfaces must remain smooth and easily cleanable. Once heavily scored and chipping, they are no longer easily cleanable and smooth. Please have the cutting boards resurfaced or replaced. Predefined Comment: All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.