Inspection Report

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 19

Description: Proper Reheating Procedures for Hot Holding

Comments:

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for 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/4618/AMC-Toolbox---Reheating.

Addl Notes: Observed cooked brisket 123*F, beef 113*F, sausage gravy 105*F, ROP chicken 99*F- 127*F in hot holding unit, beef heating in sous-vide bath with the top portion of meat out of the water 90*F-130*F at the time of inspection. Per PIC and cook, TCS food items were taken from the walk-in cooler at 9am and placed in hot holding units/ sous-vide bath. Per cook and PIC, they were going to reheat TCS food items to 165*F on the cooktop prior to serving. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. TCS food items had not reached 165*F reheating temperature by 11:40am, over two hours since the TCS food items had been taken from the walk-in cooler and the reheating process had begun. All TCS foods that had not reached the 165*F reheat temperature within two hours of pulling from the walk-in cooler to start the reheating process were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 22

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: Observed sliced cheeses, cut tomatoes, TCS deli meats, previously canned corn, cut lettuce between 44*F-48*F in cold table on the cookline at the time of inspection. Also observed opened TCS bloody mary mix 45-46*F marked to keep refrigerated once opened and opened TCS orange juice 49*F in cooler up front at the bar area. Also observed cooked potatoes 72*F on a sheet pan on the cookline at the time of inspection. 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. Per PIC, the unit temperatures/TCS food item temperatures had not been verified that day and the TCS foods had been in the cold holding units overnight. The TCS orange juice had been taken from the walk-in cooler two hours prior to the time of inspection and was placed back in the walk-in cooler at the time of inspection. The TCS potatoes were taken out to be cooked two hours prior to the time of inspection and the cook was instructed to place back into the walk-in cooler until ready to actively prepare the TCS food. All TCS foods improperly cold held in the cold holding unit greater than 4 hours were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: Observed sliced turkey and sliced pastrami with a 8/26 prep date in the pizza prep table at the time of inspection. Also observed cooked tri-tip in the walk-in cooler with 8/26 preparation date at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.