Inspection Report

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

Observed cook handle raw bacon with gloved hands, then contine to cook and prep other food items without removing gloves and washing hands. Had employee remove gloves, wash hands and place new gloves. Discussed proper usage of gloves and when to wash procedures. SECOND CONSECUTIVE VIOLATION

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: Corrective Action: Corrected at time of inspection. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Observed slicer and dicer equipment in prep area stored with clean dishes with visible food residue on blades. All equipment and food contact surfaces should be clean to sight and touch. Person in charge placed utensil in dish pit for proper washing and sanitizing.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All food-contact surfaces must be cleaned to sight and touch. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

Sliced tomatoes, chopped lettuce, Fruit bowl with cantaloupe, pepper jack cheese, American cheese, Swiss cheese, stuffing, diced ham, diced tomatoes, sliced andouille, ground sausage, chopped chicken, and carnitas with an internal temperature ranging 46-64*F. With the exception of cheese and lettuce that was prepared within 2 hours of inspection, cook mentioned foods were placed in unit over 4hrs prior to inspection. All cold temperature-controlled foods should be held at 41*F or below. Person in charge placed cheese and lettuce on ice bath and discarded remaining items. Foods reached an internal temperature of 41*F within 1hr and 15min. Recommended checking ambient temperature of units prior to use.

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: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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:

4 cold holding units, one on each end of cook line, and one on each end of service line with an ambient temperature ranging 56-44*F. 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 tomorrow. Owner to provide work order invoice once completed. Re-Inspection to occur by 5/5/2026. No temperature-controlled foods to be held in units until units can hold an ambient temperature of 41*F or below. All foods to be held on ice 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.