Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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 an employee wash his hands for about 5 seconds prior to drying hands. Discussed proper hand washing with PIC and PIC educated employee about properly washing hands. Employee then properly washed hands. Corrective Action: Corrected at time of inspection. Predefined Comment: Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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.

Addl Notes: In hot holding display case observed containers of chicken leg and thigh combos with rice, containers of refried beans, and containers of cooked rice holding between 117-125*F. Per PIC items had been out for over two hours and containers were voluntarily discarded. Discussed utilizing time as a control or modifying the storage containers so that they maintain 135*F at all times. Additionally, several lights in the hot holding display case were out and may have contributed to the lower temperatures; PIC will be replacing the bulbs. Corrective Action: Corrected at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were discarded by PIC 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: Next to hot holding line observed a large container of individually packaged red and green salsas holding at 72*F. Per PIC the salsas had been out for about 30 minutes. PIC voluntarily discarded the salsas; also discussed using time as a control or refrigeration and ice to maintain the salsas at 41*F. Also, on a display case observed a container of coconut agua frescas (original box says to keep frozen) on ice holding at 47*F. Per PIC the container had been out about 2.5 hours and PIC voluntarily discarded the container. PIC will ensure that ice fully surrounds food items so that they maintain 41* F or below at all times. Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: 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.

Violation #: 24

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

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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: In hot holding display case observed multiple bags of cooked Anaheim chilis holding between 107-127*F. Establishment uses time as a control, and has a written policy, but the start times for the current batch had not been recorded. PIC discarded the bags of chilis and will ensure that all times are properly documented when starting 4 hour time as a control. Corrective Action: Corrected at time of inspection. Predefined Comment: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

Violation #: 37

Description: Food Properly Labeled; Original Container

Comments:

3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: In hot holding case observed multiple bags of Anaheim chilis available for grab-and-go that were missing proper labels. PIC will create labels for grab-and-go items. Corrective Action: Correct prior to next routine inspection. Predefined Comment: All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Concrete flooring throughout parts of the kitchen are beginning to be rough and uneven. PIC will re-surface flooring so that it is smooth, durable, and easily cleanable. This includes around the 3 compartment sinks and walk-in refrigerator, and floor drains. Corrective Action: Correct prior to next routine inspection. Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.