Inspection Report

Violations

Violation #: 8

Repeat Violation

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: 2ND CONSECUTIVE VIOLATION Observed employee use gloved hands to load dish racks with soiled dishes. Employee then removed gloves and began putting away clean dishes, without washing hands first. Also observed cook use gloved hands to handle raw hamburger patties, remove gloves and begin to don a new pair without washing hands. All employees properly washed hands. 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 #: 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: 4TH CONSECUTIVE VIOLATION Observed baked potatoes and cream pies cold holding in the walk-in cooler with internal temperatures of 46-48F, probe thermometer, verified by person in charge (PIC) and cooked chicken wings and hot dogs cold holding in the cook-line sandwich cooler with internal temperatures of 58-60F. According to PIC, the cream pies may have warmed up during lunch service and will be cooled to 41F or less. PIC is unsure of how long the other TCS foods have been in the danger zone (41-135F) and suspects that a faulty gasket in the refrigerated drawer caused the chicken wings and hot dogs to have an increased temperature. PIC voluntarily discarded the potatoes, chicken wings, and hot dogs, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Reviewed temperature logs and procedures for monitoring temperatures. PIC will retrain employees to routinely monitor holding temperatures. 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

Repeat Violation

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: 2ND CONSECUTIVE Observed recently prepped tuna salad tightly covered in a 400 metal pan in the walk-in cooler. Also observed tightly covered, deep pans of recently sliced tomatoes cooling in a reach-in on the cook-line. PIC placed the tuna salad in a 200 pan, loosely covered, and the sliced tomatoes were placed into the walk-in freezer, loosely covered. Reviewed the cooling handout on the walk-in cooler door. 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. PIC review cooling methods with employees and will monitor the times, temperatures, and procedures. Corrective Action: Corrected at time of inspection.