Inspection Report

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed partial cooked bacon stored over cartons of plant-based liquid egg in the walk-in, as well as strawberries and blueberries in the cold holding drawers under the grill. Observed french toast batter containing egg stored over cooked proteins, including sausage and beef. Informed PIC that the french toast mix cannot be stored over RTE foods due to it containing raw egg. Discussed with PIC that par cooked bacon is to be treated as raw and cannot be stored over any RTE foods. PIC properly organized the raw animal proteins at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. 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 bags of shredded cheddar and shredded monterey jack cheese in the bottom of the left cold holding unit with internal temperature ranging 48*F-56*F. The internal temperature of the unit was 40.7*F, measured using min/max thermometer. Cook informed that the bags of cheese have been in the unit since the day prior. Instructed PIC to throw away the improperly cold held bags of cheese. The cheeses were discarded at time of inspection. The cheeses were embargoed. Discussed keeping the units free of clutter to allow the cold air to circulate among the foods and facilitate cold holding. Observed half and half in the metal spouted containers at the self-service bar with an internal temperature of 55*F. The half and half had been in the container since opening 5 hours prior. Informed PIC that the half and half needs to be discarded. PIC discarded the half and half at time of inspection. Half and half was embargoed. Discussed time as a control as an option for the half and half with PIC. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.