Inspection Report

Violations

Violation #: 8

Repeat Violation

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. ...........At warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between tasks. Instructed employee to re-wash dishware and discussed proper handwashing when working with dirty and clean dishware.

FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ...........No hand drying towels at bar handwashing sink and cook line handwashing sink. Hand drying towels were provided at time of inspection.

Maintain all handwashing sinks stocked with both hand drying towels and handwashing soap at all times.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

(Priority Violation)
3-501.14, P: Cooling. 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. ...........In walk in cooler, lobster chili with an internal temperature of 48*F. Per date sticker and employee, lobster chili was prepared the previous day. Lobster chili was discarded. See embargo form. Discussed proper cooling temperatures and methods with employees.

(A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less.

(B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.

(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods.

(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.

Correct By: Corrected At Time Of Inspection

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

(Priority Violation)
3-501.16(A)(1), P: 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. ..........On cook line, brown sauce and mushroom sauce with internal temperatures of 110*F-125*F. Per employee, sauces were placed on stove top >4 hours. On hot holding unit, cooked onions with an internal temperature of 100*F. Per employee, onions were cooked >4 hours. Brown sauce, mushroom sauce, and cooked onions were discarded. See embargo form. Discussed maintaining cook top on low heat to ensure proper temperatures of TCS sauces and foods.

Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 22

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.............On cook line, tomatillo sauce/ 76*F, and in end prep table cooler, in cold holding drawers, raw fish, raw chicken, raw beef, assorted cooked pastas, cooked vegetables with internal temperatures of 53*F-56*F. Per employee, TCS foods were placed on cook line and in to cold holding drawers >4 hours. Tomatillo sauce, raw fish, raw chicken, raw beef, assorted cooked pastas, cooked vegetables were discarded. See embargo form.

Ambient temperature of prep table cooler was 41*F on unit built in thermometer and 43*F taken with inspector probe thermometer. Discontinue use of cold holding drawers until able to maintain proper cold holding temperatures throughout the day, especially during busier times of service.

Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ............At bar, in use ice scoops stored with handles in ice. Instructed employee to move ice scoops to prevent contamination with consumable ice. Discussed proper storage of ice scoops in between uses.

During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD.

Correct By: Corrected At Time Of Inspection