Inspection Report

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-203.12 - Priority Foundation: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Upon review of the shell stock tags, observed no discard/last sold dates. Predefined Comment: Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Had discussion about date marking the tags. 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: In the prep cooler on the left of the stove range, observed cooked spinach at 58*F, Cooked lentils at 59*F, half and half at 58*F. Unit was holding at 52*F on inspector's min/max thermometer. Foods were moved to adjacent unit. In the walk in cooler, observed cooked Rice at 52*F, cooked lentils at 51*F, sliced tomatoes at 50*F, caramelized onions at 49*F, cooked shrimp at 49*F, raw scallops at 50*F, cooked crab at 50*F, raw halibut at 49*F, raw beef between 48*F and 50*F, raw lamb at 49*F, cooked beef between 49*F and 51*F, cooked pork at 48*F, cooked duck at 48*F, mascarpone at 49*F, butter at 50*F, half and half at 51*F, whole milk at 51*F, and whole raw eggs at 50*F. Per chef, all foods and unit were holding at or below 40*F at 4:00pm, 1 hour prior to start of inspection. Fridge was in heavy use at at 52*F upon initial inspection. After an hour of little to no use, fridge was holding at 40*F on inspector's min/max thermometer. Foods were kept in the unit. Unit was not to be used the rest of the night to ensure foods cooled. 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: Upon initial inspection, walk in cooler was holding at 52*F and being used for tcs foods. Walk in was able to reach below 41*F prior to the end of inspection after little to no use for approximately an hour. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below at all times, including during times of heavy use. Corrective Action: Corrected at time of inspection.