Inspection Report

Violations

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: In the egg cooler, observed raw whole eggs stored on the shelving above ready to eat spinach and vegan, plant based eggs. All raw foods must be stored below ready to eat foods. All raw foods must be stored based around their cook temperatures, with the higher minimum temperatures being on the bottom. Chef moved foods to proper storage. 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

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: In the prep cooler across the line from the egg cooler, observed pico, cooked mushrooms, cottage cheese, cooked sausages, cooked peppers, and cut arugula all between 45*F and 49*F. All foods had been in the unit for approximately 2 hours. Foods were moved to the walk-in cooler to rapidly cool. Unit was holding at 34*F on inspector's min/max thermometer. After foods are below 41*F again, they are allowed to be returned to the same unit. In the drawer cooler unit observed French toast batter, chicken and steak egg wash, raw chicken, raw steak, ham, cooked corned beef, cooked potatoes, and cooked sausage patties all between 46*F and 53*F. Foods had been in the unit for approximately 2 hours. All foods were moved to the walk-in cooler to rapidly cool. The drawer unit was holding at 45*F on the inspector's min/max thermometer. TCS foods must not be placed into this unit until it is holding at or below 41*F. At the passthrough/expo area, observed a carton of half and half at 52*F in the cooler. Half and half was being taken out of the cooler very frequently, and other foods in the unit were holding at proper temperatures. Discussed possibly placing the open cartons on time as control for safety. If not on time as control, it must remain at or below 41*F at all times. 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.