Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: 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.>>>Observed an employee touching their neck and nose with gloves on and then immediately handling food on the grill. Discussed with the person in charge training staff to wash their hands after touching their face or body before handling food. Observed employee walk into restroom and then immediately put on gloves to handle food; discussed with employee washing their hands in the kitchen after coming back from the restroom even after washing their hands in the restroom. The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn).

Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures of 46*F - 50*F in the top portion of the refrigerated prep unit on the cook line: hydrated hash browns, canned mushrooms, sliced tomatoes, sliced American cheese, cubed/sliced ham. The measured ambient temperature of the unit using a min/max thermometer was 50.1*F. Person in charge indicated they took internal temperatures this morning around 06:45 am and all time/temperature controlled for safety foods were 41*F and below (~4 hours before inspection). Person in charge willingly discarded of the foods listed above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Violation #: 33

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

Comments:

Priority Foundation-4-301.11, Pf: 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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures of 46*F - 50*F in the top portion of the refrigerated prep unit on the cook line: hydrated hash browns, canned mushrooms, sliced tomatoes, sliced American cheese, cubed/sliced ham. The measured ambient temperature of the unit using a min/max thermometer was 50.1*F. Person in charge indicated they took internal temperatures this morning around 06:45 am and all time/temperature controlled for safety foods were 41*F and below (~4 hours before inspection). Person in charge willingly discarded of the foods listed above. A technician came in and the unit had an observed ambient temperature of 39.2*F. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. *6TH CONSECUTIVE VIOLATION*

Correct By: Corrected At Time Of Inspection

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence>>>Observed 5+ small flying insects in the establishment. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Effective measures must be taken to eliminate their presence in food establishments. Re-inspection 03/01/24.

Correct By: Correct Prior To Reinspection

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens>>>Observed clean towels stored directly on the floor. Person in charge was informed clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition; this items should be stored in a clean location at least 6 inches off of the ground.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed outside of ice machine with rust and metal peeling. Equipment must be in good repair, proper adjustment, and easily cleanable. Establishment must repair/replace the outside of the unit.

Correct By: Correct Prior To Next Routine Inspection