Inspection Report

Violations

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

Observed sausages in steamtable with an inch of water holding an internal temperature ranging 106-130*F. All hot food should be held at 135*F and above. Cook stated food was placed in unit 2 hours prior to inspection and reheated sausages above165*F, and filled steam table with more water.

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: Corrective Action: Corrected at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Observed raw egg whites in cold holding unit at grill; caramelized onions, cooked pepper and onion mix, and burnt ends in cold holding unit near fryer; diced tomatoes, sliced cherry tomatoes, romaine lettuce, deli meats, etc, in cold holding unit near hallway; pancake mix in freezer. All foods in cold holding unit near hallway had an internal temperature of 45-50*F. Cook stated foods were placed in unit within 30min prior to inspection and were placed on ice bath to reach 41*F within 30 minutes. All other foods had an internal temperature of 45-50*F and were placed in unit over 4 hours prior to inspection. Those foods were voluntarily discarded.

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: Corrective Action: Corrected at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Violation #: 33

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

Comments:

Built in cold holding units at cook line with an ambient temperature ranging 41 (bottom shelf)-52*F (top shelf). Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced today. Establishment to provide work order invoice once completed. Re-Inspection to occur by 3/6/2025. No temperature controlled foods to be held in units until unit can hold an ambient temperature of 41*F or below. All foods to be held on ice and discarded every 4-6 hours, or in walk-in at 41*F.

4-301.11 - Priority Foundation: 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. Addl Notes: Corrective Action: Correct prior to re-inspection. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.