Inspection Report

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

Core-2-401.11, C: Eating, Drinking, or Using Tobacco

Observed employee jackets/personal items and drinks sitting on dry storage shelves above canned foods and plastic wrap containers. Discussed with PIC ensuring employee items are in a designated area to prevent the contamination of food, food contact surfaces, and equipment.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: 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.

Observed employee cracking raw, unpasteurized in shell eggs into skillet on cookline with gloved hands and then proceed to handle clean spatula and skillet with cooked eggs for customer order. Had employee remove gloves and wash hands prior to continuing. Hands must be washed after cracking raw, unpasteurized eggs prior to handling clean equipment and when moving to any task where contamination could occur to prevent spread of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.

Observed boxes of raw chorizo and raw pork sausage links stored above boxes of raw bacon in walk-in. Also observed plastic containers of pancake and waffle mix both containing raw, unpasteurized eggs stored on the top rack above container of strawberry puree, salsa verde, and cooked crepes in walk-in. Had PIC move items to proper storage based on minimum cooking temperature at time of inspection. Raw foods must be stored according to minimum cooking temperatures to prevent cross contamination.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Observed cooked chicken breast at 82-111*F and cooked sausage patties at 125-131*F on middle hot holding unit on cookline. Employee stated that items had been made approximately 3 hours prior to inspection. Had PIC discard items. Hot held TCS items must be held at or above 135*F to prevent growth of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.

Observed cut kale salad mix in drawer unit off egg station on cookline at 53*F. Unit observed at 55*F. Unit was not being used for any other cold holding at time of inspection. Observed various shredded cheeses at 45-46*F on left top section of right most prep table on cookline. TCS items throughout other parts of unit measured at or below 41*F. Employee stated items were stocked approximately 3 hours prior to inspection. Also observed tubs of whipped butter sitting on counter at 45-51*F. PIC stated butter had come in food delivery order that morning and had gotten busy when putting away. Had PIC place items into walk-in to rapid cool to below 41*F. TCS items must be held at or below 41*F to prevent growth of pathogens.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.

Observed salsa dated 2/2, tzatziki dated 2/2, cooked corn dated 2/2, and tuna salad dated 2/3 in cold holding units throughout restaurant. Discussed with PIC importance of disposing of TCS items prior to or upon expiring to prevent growth of pathogens. TCS items must be used or discarded within 7 days (prepared on date + 6 days).

Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.

Observed cooked quinoa, cooked corn, cooked black beans, hard-boiled eggs, mozzarella, opened gallons of milk, cut tomatoes, cooked pasta, cooked cornedbeef, and cooked chorizo with no date marking in cold holding units throughout establishment. Also observed sliced, cooked ham and cooked barbacoa beef with the wrong date mark on container. Per PIC, all items were made/opened more than 24 hours prior to inspection. Had PIC date mark all items accordingly. TCS items kept for more than 24 hours must have a date mark to prevent growth of pathogens and misuse.

Corrected At Time Of Inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.

Observed raw unpasteurized in shell eggs, unpasteurized pooled egg whites, unpasteurized pooled eggs, and individual serve butter cups that PIC stated were on time as a control with no time stamp. Employee stated all items were placed on time as a control at 7 am and were to be discarded at 11am. Had PIC put time marks on items. Items under time as a control must have a time marking on item to prevent growth of pathogens.

Correct By: Corrected At Time Of Inspection