Inspection Report

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-102.11(A-B) and (C)(1), (4)-(16) - Priority Foundation: Demonstration; Demonstration of Knowledge Addl Notes: During the inspection the inspector had to educate manager on duty about proper ware washing techniques, when to wash, Time and temperature control for safety, and sanitation times for food contact surfaces. No prior knowledge was demonstrated during the inspection. A CFPM certificate could not be produced. District manager arrived half way through inspection and inspector discussed proper training and certification for all employees.

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: ***5th repeat violation***

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: Male cookline staff member conducted a sub 5 second hand wash when asked to wash after contacting raw meat and re gloving without washing hands. Educated and employee Corrected for 20 seconds.

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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 male staff member contact raw chicken at grill, de glove and re glove without a hand washing. Female staff member contacted raw chicken at the same station, de gloved and re gloved without a hand wash. Both employees were asked to wash hands before continuing food service and corrected with a 20 second hand wash.

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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: *3rd repeat violation * Front cookline hand sink blocked by trash can, and rear back of house hand sink blocked by mound of dishes upon entering kitchen. Discussed maintaining hand sinks free and clear. 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: Left side cookline reach-in fridge is dedicated for raw product and a contaminated surface. five large young coconut found stored in fridge under an array of raw product such as chicken and beef. Coconut moved a time of inspection. Please stored Ready to eat foods above and away from raw foods. Discussed placing no ready to eat foods in left side fridge.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 cookline cutting boards to have an accumulation of food debris, Inspector asked cookline employee when cutting boards were last washed. Employee stated the night before. Establishment opens at 9am. Discussed with district manager the need to remove and wash rinse and sanitize every 4 hours due to the cutting boards being a surface TCS food is prepared on.

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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: At time of inspection 3 -compartment sink found in use with 0-ppm of chlorine sanitizer. Basin was drained and refilled by manager and tested to show 75ppm of bleach when demonstrating proper ware washing technique. *2nd repeat*

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 a multitude of stored utensils with food debris stored clean, knifes on magnet, hand slicer, band slicer, and laddles, and clear plastic bins. items had sticky brown sauce debris and small protein debris. Discussed cleaning items more thoroughly and properly washing via 3-comp sink. Corrective Action: Corrected at time of inspection. *2nd repeat*

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. 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 female employee work with raw chicken product in back of house, and proceeded to change gloves to preform ware washing. Employee grabbed a dirty container and washed off with running water and returned to clean basin bin. Discussed needing to wash, rinse and sanitize using the 3- compartment sink and if handling clean dishes the need to perform a hand wash after handling raw product. Dirty dish was returned to dish area. Inspector demonstrated correct procedure to employee and manager. Employee resumed ware washing with bleach sanitizer and set items to air dry. Corrective Action: Corrected at time of inspection.

Violation #: 21

Repeat Violation

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: Hot line items found under 135*f degrees. Short rib, sliced beef and chicken 98-86*f degrees. staff had rotated product within last 30 minutes. Items reheated above 165*f degrees. *2nd repeat* Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

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 far side right cookline over filled with TCS products such as cut cabbage, slaw mix, spam, and mac salad at 45-48*f degrees. Items swapped out for product ready in walk-in at time of inspection. Discussed maintaining temperature critical limits with manager on duty and district manager of 135*f to 41*f degrees. Please avoid the danger zone. *2nd repeat* Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: Discussed the need to maintain line checks daily with district manager. Inspector requested the establishments thermometer to verify accuracy, none could be produced. Please acquire a probe thermometer by 12/19/24. Please send inspector a photo of thermometer with receipt by then or reinspection will occur on site. Corrective Action: Correct prior to re-inspection.

Violation #: 39

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: observed a strand of black hair in steamed cabbage and broccoli mix holding on the hot line. Hair removed and food discarded. please maintain food free of contaminates. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: in use ladle and clever found stored in hot well at 114*f degrees. Discussed keeping in-use utensils above 135*f degrees Corrective Action: Correct prior to next routine inspection.