Inspection Report

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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 handsink near pizza oven supply water from cold valve and hot valve independently at 130*F. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Repair handsink to supply hot water between 100*F and 120*F prior to re-inspection. Corrective Action: Correct prior to re-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 cooked chicken in reach-in at pizza station at 45*F-47*F. Per employee, items were brought from walk-in 1.5 hours prior. Per PIC, cooked chicken may have been left out on counter for extended period of time before being placed in reach-in. Discussed monitoring food rotation with PIC to ensure food is not left on counters when not in use for prep/cooking. Observed portioned cooked pasta and cooked thawed chicken in lower cold drawer at pasta station at 45*F-49*F. Per PIC, items are brought from walk-in and placed in unit when establishment opens. Ambient air temperature of unit was a minimum of 41.9*f. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. 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: Observed drawer cold unit at pasta station with an ambient air temperature of 41.9*F with TCS food cold holding between 45*F-49*F. PIC relocated all TCS foods to walk-in at time of inspection. PIC stated unit will not be used to hold TCS foods until repairs can be made. Establishment observed to have adequate refrigeration. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

3-501.15 (A) - Priority Foundation: Cooling Methods. 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: Observed mixed cooked vegetables on cold top on front cook line at 55*F. Per employee, vegetables were removed from a container at ambient temperature and placed on cold top 2.5 hours prior. Observed medium-sized container with cooked artichoke removed from hermetically sealed container from ambient temperature at 45*F-48*F in standing reach-in next to dough prep line. Per PIC, artichokes were placed in container 3 hours prior. PIC moved all TCS items improperly cooled to an ice bath in walk-in to properly cool to 41*F at time of inspection. Discussed use of cooling versus cold holding equipment with person-in-charge (PIC). Cold tops and lower cold reach-in units are not designed to cool TCS foods, but instead to hold them at their initial temperature. Discussed transferring prepped TCS food items to walk-in to cool before being placed in cold tops/reach-in units. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.