Inspection Report

Violations

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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: In one instance, an employee was observed touching and cutting some cooked chicken tenders that were going to be assembled into a wrap. The employee was notified that anytime they are working with ready-to-eat foods such as the cooked chicken tenders, they must use gloves. The employee threw away the tenders, washed their hands, put on clean gloves and then resumed working with a new batch of chicken tenders. In another instance, an employee was observed cutting celery stalks without using gloves. The employee was informed that anytime we are working with ready-to-eat foods such as the celery, that gloves must be worn. The employee threw away the cut celery, washed their hands and then put on clean gloves before resuming work with the rest of the celery. Please see embargo form for the discarded chicken tenders and celery. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

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 a metal container of raw shell eggs inside of a prep unit on the top shelf sitting above metal containers of ready-to-eat (RTE) cheese slices. The person in charge relocated the raw shell eggs to the lower level in the prep unit below and away from RTE foods. Discussed the importance of storing raw animal proteins based on cooking temperature. 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 #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed thick, organic matter buildup on the inside of the main ice machine in the kitchen. Observed some organic buildup inside of the bar gun beverage dispenser at the bar. Discussed with person in charge to clean the ice machine on a more frequent basis. Discussed with person in charge to ensure that the bar gun beverage dispenser is cleaned on a regular basis. Person in charge broke down the beverage dispenser to be washed, rinsed and sanitized and will deep clean the ice machine tonight. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: Observed large, frozen whole cuts of beef sitting in a prep sink. Discussed with person in charge to either thaw food overnight in the walk-in cooler or to thaw the frozen food with continuously running water that is 70°F or below. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a heavy accumulation of grease, food debris and ground-in dirt on the cooking line and under the fryers and stoves and on the surrounding walls. Observed a heavy accumulation of grease/oil inside of the walk-in cooler on the floor. Observed a heavy accumulation of food debris on the floor in the soda syrup area with the sugar and flour containers and observed heavy dirt/grime under the main ice machine in the kitchen and also food debris/grease in the bar floor drains. Discussed with person in charge to clean on a more frequent basis to minimize the accumulation of grease, dirt and other food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed handwashing sinks in the main kitchen area that are beginning to separate from the wall. All handwashing sinks should be sealed smooth and flush to the wall. Please reseal the handwashing sinks to the wall with silicone or caulking so that it is smooth, flush and easily cleanable. 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. Corrective Action: Correct prior to next routine inspection.