Inspection Report

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-MCEHC Chap. 8, Sec. 2, Reg. 5, P: Gloves, Use Limitation; Limited to One Task. 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.

Observed an employee wearing gloves while cooking chicken from raw. The employee then handled utensils used for prepared foods while wearing the same gloves. Gloves shall be used for only one task, such as working with RTE food or with raw animal food, used for no other purpose and discarded when damaged, soiled, or when interruptions occur in the operation. Discussed glove usage and the potential for cross contamination with employee who then changed their gloves.

Correct By: Corrected At Time Of Inspection

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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/4616/25575/AMC-Toolbox---Cooking.

Obsrved raw chicken breast being cooked on a grill to a temperature of 98F. The chicken is then cooled. It is then put through a shredder and cooled again. The chicken is then re-heated in a sauce before serving.

ForNon-Continuous Cooking; Documentation is required as follows:

• Written procedures for non-continuous cooking shall:

o Have obtained prior approval from the regulatory authority;

o Be maintained in the food establishment and are available to the regulatory authority upon request;

o Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met;

o Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service;

o Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods.

Please provide this information during or before the reinspection. Will reinspect within 10 days.

Correct By: Correct Prior To Reinspection

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation

Observed the sanitizer in the wiping cloth bucket test below 25ppm for chlorine sanitizer. Moist cloths used for nonfood contact surfaces shall be kept in an approved sanitizing solution. For chlorine it must be between 50ppm and 100ppm. The PIC stated they will add additional chlorine to the bucket to bring it up to the correct concentration.

Correct By: Correct Prior To Next Routine Inspection