Inspection Report

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

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 cook use gloved hands to crack raw shell eggs into a pan, remove gloves, don new gloves, then handle a clean utensil and the serving plate, without washing hands in between changing gloves. PIC instructed cook to wash hands. PIC will retrain employees about when to wash hands and verify that employees are following the establishment's policy. Discussed the importance of washing hands to prevent foodborne illness. Discussed washing hands when they become contaminated, such as from raw proteins, soiled surfaces etc. Hands should be washed between glove changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. Corrective Action: 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) - Priority: 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.

Addl Notes: Observed 2 raw shell eggs cracked, cooked, and plated on a resident's breakfast plate with final cooking temperatures of 99F and 129F. The eggs were ordered over easy by the resident. The establishment serves a highly susceptible population (HSP). The establishment only has raw shell eggs and offers eggs to order. When serving a highly susceptible population, raw shell eggs can be used for hard-boiling, fully cooking eggs that are not combined, and for baking goods such as cakes and muffins. 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. Discussed the hazards of serving raw shell eggs to an HSP. Raw or undercooked eggs are particularly hazardous because the virulent organism Salmonella, which may be present in raw shell eggs. Salmonella often survives traditional preparation techniques such as a lightly cooked omelet, French toast, stuffed pasta, and meringue pies. Pasteurized eggs provide a ready-to-eat egg product that is free of pathogens. Cook discarded the undercooked eggs, see embargo form. Pasteurized eggs were found on the vendor's ordering list. Undercooked eggs will not be offered to residents until pasteurized eggs are available in the kitchen. Corrective Action: Corrected at time of inspection.