Inspection Report

Violations

Violation #: 8

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: Observed an employee washing and rinsing dirty dishes in the 3-compartment sink and then immediately after handling clean dishes from the warewashing machine. Observed residual soap on employee's hands while handling clean dishes from the warewashing machine. 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. PIC discussed hand washing with the employee. Also observed employee stick their glove finger in food, taste it, and then immediately handle the fryer basket to continue cooking. Employee was informed that they must deglove and wash their hands after eating; also discussed getting disposable, one time use tasting spoons to prevent contamination of their hands/gloves when tasting. Employee degloved and washed their hands. Corrective Action: Corrected at time of inspection.

Violation #: 15

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: Observed raw chicken stored above cooked kabobs and cooked potatoes in the small refrigerator near the tandoori oven. Also observed raw ground chicken stored above boxes of raw cubed goat in the walk-in refrigerator. 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: Observed yogurt sauces with an internal temperature of between 45*F - 47*F in an ice bath, fresh garlic in oil, dairy butter, and heavy cream with internal temperatures of 60*F - 65*F sitting out at ambient temperature. Discussed what foods require time or temperature control (including but not limited to dairy products, cooked plants, raw/cooked animal proteins, garlic in oil mixtures, and cut tomatoes/leafy greens/melons). Person in charge indicated all of these foods had been outside of refrigeration for less than 3 hours; more ice and water were added to the ice bath and all other foods were placed into refrigeration to cool back down to 41*F and below. 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. REPEAT VIOLATION (2ND CONSECUTIVE)

Violation #: 33

Repeat Violation

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

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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: Observed a covered plastic container of cooked kabobs stored in the small raw meat refrigerator near the tandoori oven with an internal temperature of 56*F. Person in charge indicated they had been cooked between 3 - 4 hours before inspection. Discussed cooling foods uncovered in the larger refrigeration units to ensure they cool from 135*F - 70*F with 2 hours and 70*F - 41*F in 4 hours. The kabobs were moved to the walk-in refrigerator and were left uncovered until they cool to 41*F and below. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed bowl of cooked potatoes and boxes of raw chicken and frozen fries stored directly on the floor of the walk-in refrigerator. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Establishment must organize their food storage spaces so that all food is stored 6 inches off the floor. Corrective Action: Correct prior to next routine inspection.

Violation #: 47

Repeat Violation

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

Comments:

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1) - Priority: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe

Addl Notes: Observed raw beef and raw beef feet stored in plastic non-food safe grocery bags with printed on type face in the chest freezer. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. These foods were moved to approved bags. Corrective Action: Corrected at time of inspection.

4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed reach in chest freezer with gaskets coming apart, top lid coming apart, and scratches/rusting on the outside. Observed gaskets coming apart on walk-n refrigerator door. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-501.14 - Core: Warewashing Equipment, Cleaning Frequency Addl Notes: Observed a buildup of black grime on dishwasher baskets. Also observed a buildup of hardwater and grime in the dish machine and 3-compartment sink. The presence of food debris or grime on warewashing surfaces may provide a suitable environment for the growth of microorganisms which may inadvertently transfer to food contact surfaces. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Corrective Action: Correct prior to next routine inspection.