Inspection Report

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: The person in charge (PIC) did not have a certified food protection certificate. The PIC did not provide correct answers regarding food safety questions such cooking temperatures, hot holding, cooling, employee illness & symptoms, 3-compartment sink set-up. Food safety posters and stickers posted throughout the kitchen. Reviewed these food safety handouts and stickers with the PIC. Corrective Action: Corrected at time of inspection. Predefined Comment: A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required.

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: The person in charge (PIC) was not a Certified Food Protection Manager (CFPM) during the inspection. Per FDA Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on-site prior to next routine inspection. <<>>Corrective Action: Correct prior to next routine inspection.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: The only handwash sink in the kitchen was not dispensing adequate water for handwashing. The person in charge (PIC) was able to fix the clogged faucet at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

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: In the reach-in refrigerator of the dry storage area raw shelled eggs and cooked beans had an internal temperatures of 51*F-52*F. The person in charge (PIC) verified the temperatures with the establishment's thermometer. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. The PIC stated this refrigerator will be not used to store TCS foods until it is repaired/replaced. If the refrigerator is replaced, it must be a commercial unit. 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. Corrective Action: Corrected at time of inspection. <<>>

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: During inspection, observed the following TCS foods without date marking in the reach-in refrigerators: Open can of garbanzo beans, deli sandwiches, turkey breast, cooked chicken, and cooked potatoes. The person in charge (PIC) stated the food items were made within the last couple of days or were removed from the freezer within the last 24hrs. The PIC labeled all the food item at the time of inspection. Please ensure RTE/TCS food items are date marked after being opened/prepared/cut/cooked and discarded within 7 days afterward. Informed the PIC to write a pull-out or freeze-out date for frozen items. A date marking handout and sticker is already posted in the kitchen.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-202.16 - Core: Nonfood-Contact Surfaces Addl Notes: The cabinets where clean equipment is stored are in disrepair or broken and the paint and vinyl coating are peeling off. Please clean and repair/replace prior to next routine inspection. <<>>. Corrective Action: Correct prior to next routine inspection

4-201.11 - Core: Equipment and Utensils-Durability and Strength Addl Notes: The establishment replaced the nonfunctioning homestyle refrigerator with another homestyle unit in the main kitchen. It has been noted on all inspection reports since the OC Inspection on 8-11-2016 that a commercial refrigerator needed to be provided. Ensure that the unit is replaced with a NSF (ANSI) approved commercial unit prior to next routine inspection. <<>>Corrective Action: Correct prior to next routine inspection.