Inspection Report

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.>>>Observed knives on magnetic bar on wall in kitchen above prep area; asked person-in-charge if knives were clean and they said yes. An alcohol pad was rubbed against a knife and a red and brown residue came off on the alcohol pad. Person-in-charge specified that someone may have used knife and not washed, rinse, and sanitized it after use. Equipment food contact surfaces and utensils being stored after cleaning shall be clean to sight and touch. Person in charge rewashed, rinsed, and sanitized the knife.

Correct By: Corrected At Time Of Inspection

Violation #: 22

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 the following item's internal temperatures on the prep line in the front of house: cooked chicken 44*F, two different types of sausage 48-52*F, ham 46*F, "white sauce" containing dairy 48*F, and ranch dressing containing dairy 46*F. Everything but the white sauce and ranch dressing had been on the line for less than 4 hours so the person-in-charge returned them to the walk-in to cool back down to 41*F or below. The white sauce and ranch dressing had been on the line for more than 4 hours and were discarded. Establishment takes regular temperature checks but the person-in-charge indicated that the prep line tends to get warm in the afternoons and if it is not kept cover it can inadvertently get above 41*F; the person-in-charge also indicated that they don't take temperatures of the sauces/dressings on the line. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods must be maintained at 41°F or less.

Inspector strongly suggests lowering the front of house ambient temperature. The ambient temperature of the front of the house was measured to be 86.2*F; the excessive ambient temperature may be overcoming the prep table's ability to maintain the prep line at 41*F and below.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed an unlabeled spray bottle on the chemical storage shelf near the entry way to kitchen; the bottle had a blueish clear liquid inside of it; the person in charge indicated that the liquid was Windex. All chemicals transferred to a working container must be labelled with the chemical's common name. The person in charge labeled the container.

Correct By: Corrected At Time Of Inspection