Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

2-301.15 - Priority Foundation: Where 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 employee wash gloved hands in the prep sink. Discussed with person in charge (PIC) proper hand washing is without gloves and proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed hand washing shall only occur in hand washing sinks only. Employee washed hands properly at time of inspection. 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 raw fish in the walk-in near the freezer door. Also observed raw shelled eggs stored on the top shelf above three shelves holding sauces and ready to eat foods. Discussed with PIC 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. No contamination was observed. 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: Observed a container of raw chicken stored directly on the ground under the prep sink in the kitchen at 71*F measured with a probing thermometer. Per PIC the chicken was thawed under running water 2 hours prior inspection. Had employee cook off all the chicken to 165*F at time of inspection and discussed to cool either in refrigeration 1 or 2 nights before it is needed or under cold running water and shall not exceed 41*F. Also observed at the prep sandwich table at the entrance of the kitchen to be holding TCS items at 46*F to 51*F on the top and 47*F to 52*F on the bottom measured with a probing thermometer and the unit had an internal ambient temperature of 49*F on the top and bottom measured with a min/max thermometer. Per PIC the TCS items were all placed in the unit 2 hours prior to inspection. Relocated the TCS items to adequate refrigeration to rapidly cool and discussed to not use equipment until unit is able to maintain 41*F and maintain the food at 41*F. Disussed with PIC 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. TCS items relocated were: shredded cabbage, cooked chicken, cooked mixed vegetable, yogurt sauce, cooked tofu, tomato sauce, cooked lamb, and breaded chicken 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 walls in the kitchen to have dust and dried up food debris and sauce. Also observed sauce on the walls in the walk-in unit. Discussed with PIC 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: Correct prior to next routine inspection.