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 open a sealed package with a raw steak, use gloved hands to place the raw steak on the grill, change gloves, then handle clean dishes and utensils. Cook did not wash hands after handling the raw steak and glove change, and prior to handling clean dishes and utensils. PIC instructed employee to wash hands. Discussed the importance of washing hands to prevent foodborne illness. Discussed washing hands when they become contaminated, such as from raw proteins. Hands should be washed between gloves changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. 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 liquid egg, cooked chorizo, grilled onion, grilled fajita veggies, turkey bacon, sliced ham, sliced turkey, diced tomatoes, cooked sausage crumbles, raw spinach, grilled chicken, raw chicken, raw beef patties, sweet cream topping, cooked sausage links, cooked, shredded beef, raw steaks, and diced ham cold holding in the refrigerated cook-line drawers, with internal temperatures of 48-50F, probe thermometer, verified by person in charge (PIC). Also observed diced tomatoes, shredded beef, hot dogs, spinach, sliced ham, and sliced turkey cold holding in the walk-in cooler with internal temperatures of 46-48F. According to PIC, the walk-in cooler was repaired and the door was left open for 3 hours just prior to inspection; the TCS foods were documented to have internal temperatures of 41F or less, about 3 hours before the inspection. Inspector verified that the TCS foods in the walk-in cooler were rapidly cooling later in the inspection and that the walk-in had an ambient air temperature of 41F or less. The refrigerated drawers were observed to have an ambient air temperature of 55.3 on the cook-line and were stocked 5 hours prior to inspection, see violation #33. PIC voluntarily discarded the TCS foods that were in the danger zone for more than 4 hours, see embargo form for the complete list, and placed the other TCS foods in the walk-in cooler to rapidly cool to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed the cook-line refrigerated drawers with an ambient air temperature of 55.3F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 48-50F, see violation #22. PIC discarded the TCS food in the danger zone and put the remaining TCS food into the walk-in to cool/remain at 41F. PIC will not use the refrigerated drawers to store TCS food until the unit is maintaining 41F or less. According to PIC, a repair company has already been contacted. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 2ND CONSECUTIVE VIOLATION Observed missing cove base tiles in the dry storage room and at the wall in between the walk-in cooler and dish pit. Discussed replacing the cove base tiles to prevent damage to the wall structure and to create a smooth and easily cleanable surface that prevents pathogen growth and pests. Corrective Action: Correct prior to next routine inspection.