Inspection Report

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed the can opener used to open canned tomatoes and other TCS foods with black organic buildup on the blade. Staff stated they had not cleaned the can opener today. All equipment used in food contact must be cleaned to sight and touch. Can openers must be cleaned at least every 4 hours when used on TCS products. Discussed cleaning regulations with manager and staff. 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: SECOND CONSECUTIVE. Observed salsa (50-51°F), sour cream (51°F), various cheeses and dairy-based spreads (49-53°F), guacamole with diced tomatoes (50°F) in the standing refrigerator by the cook line, cold holding above 41°F. The standing refrigerator measured 54.5°F on the min/max thermometer. Alerted the manager, who stated all food, except for salsa and sliced cheese, had been placed in the standing refrigerator at 11 am when they opened. All food, except for the salsa and sliced cheese, was opened and moved into the freezer for rapid chilling at the time of inspection. The salsa and sliced cheese were discarded (see embargo). Adequate refrigeration is available to operate safely. Discussed the importance of routinely monitoring the temperatures of cold holding foods. Corrective Action: Correct at time of inspection

Violation #: 33

Repeat Violation

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: SECOND CONSECUTIVE. Observed the large standing refrigerator by the cook line measuring at 54.5°F with the min/max thermometer. All thermometers were calibrated with staff at the time of inspection. Foods that had been in the standing refrigerator for less than 6 hours were moved to alternative refrigeration at the time of inspection. Salsa and sliced cheese, which had been in the standing refrigerator overnight, were discarded (see embargo). Discussed the importance of frequent temperature monitoring of cold-holding foods. The third-party servicer arrived while EHS was onsite and serviced the warm-standing refrigerator. EHS was able to capture a blowing temperature below 41°F with the min/max thermometer after the service. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed black build-up on the base of the freezer, the ceiling above the cookline, and heavy dust accumulation on the back of the microwaves. Also observed heavy rust buildup beneath the unused deep freezer by the expo line. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Corrected at time of inspection.