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 cook use gloved hands to crack raw shell eggs into a pan, then use the gloved hands to open a package of bread, handle the bread, and a clean plate for service, without removing gloves and washing hands. Inspector instructed cook to wash hands. Cook washed hands, discarded the bread (see embargo form) and will not use the contaminated plate. Discussed washing hands when they become contaminated, such as from raw proteins. Hands should be washed between glove changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. PIC will retrain employees on proper handwashing and when to wash and verify that procedures are being followed. After discussion with the person in charge, it has been determined that the root cause of the violation was verification breakdown, which resulted in the violation. 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 raw baby spinach, diced tomatoes, precooked prime rib, liquid egg, and precooked sausage crumbles cold holding in the cook-line refrigerated drawers with internal temperatures of 50-53F, probe thermometer, verified by person in charge (PIC). According to PIC, the TCS food items were at 41F 5.5 hours prior to inspection. PIC suspects that the drawers may have been in defrost and will not use the unit until it is maintaining food at 41F or less. PIC voluntarily discarded the TCS food items, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. Corrective Action: Corrected at time of inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed several stacks of plastic kid's cups, stored as clean on the clean dish rack across from the dish machine, with water in-between the cups. The kid's cups have a label to "hand wash only" and are hand washed and re-used, according to PIC. Discussed allowing the cups to air-dry prior to stacking. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.