Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

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 employee use bare hands to unscrew the lid off of a beverage bottle, take a drink from the bottle, screw the lid back on, then immediately handle clean dishes and cooking oils and sprays on the cook-line without washing hands. Discussed using a cup with lid and straw to prevent contaminating the hands while touching the lid of screw-top bottles. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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: 2ND CONSECUTIVE VIOLATION Observed a covered metal pan of raw ground beef patties stored on the shelf above cooked chicken in a tightly covered plastic container in the upright refrigerator on the cook-line. PIC placed the cooked chicken above the raw ground beef. 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. 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: 3RD CONSECUTIVE VIOLATION Observed house-made macaroni salad cold holding in the walk-in cooler with an internal temperature of 48-54F, probe thermometer, verified by person in charge (PIC). According to PIC, the large plastic container was held on the cook-line in an ice bath during lunch service, from 11:30 am - 2:00 pm. After a discussion with the cook, the macaroni was cooked and cooled the day prior to inspection and the ice bath was not able to maintain the macaroni salad at 41F or less. The food and container was not fully submerged and surrounded by ice. PIC voluntarily discarded the macaroni salad, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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 cooked and cooling rigatoni noodles, in a 5-gallon covered plastic container and recently prepped chicken chimichangas (rolled in-house) in a tightly covered 600 metal pan in the walk-in cooler. According to cook, the pasta is placed in an ice bath to cool prior to being stored in the walk-in. Both of the TCS foods observed to be under 70F in the first 2 hours after prep. Reviewed the cooling handout on the walk-in cooler door. Cook placed the noodles and chimichangas, on a sheet pan/200 pan, loosely covered and on the speed rack in the walk-in cooler. 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.

Violation #: 43

Repeat Violation

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: 3RD CONSECUTIVE VIOLATION Observed a knife with the blade stored in the gap between the prep cooler and prep sink on the cook-line (food debris observed on the equipment). Also observed ice cream scoops in the utensil well in the server's station. The water in the well observed with a milky appearance and food debris. The 78F water supplying the well observed to be a trickle and not sufficient in washing away food particles. PIC will wash and sanitize the knife and scoops. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.