Inspection Report

Violations

Violation #: 2

Repeat Violation

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 Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

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: >>>Observed employee at register touch screen and then put on gloves to prep food without washing hands. 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. Employee properly washed hands at handwash sink at 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 in the prep table vegan mayo and pesto labeled with keep refrigerated, as well as slice tomato and tuna at an internal temperature of 50*F to 52*F. The unit had an ambient air temperature of 49*F at the top and 48*F at the bottom of the prep table near the register.. Per manager these items were placed in the unit more than 4 hours prior to inspection. The vegan mayo, pesto, tuna and sliced tomatoes were embargoed and the PIC discarded. Turkey sliced, shredded lettuce and chicken were placed in unit less than 4 hours were relocated to adequate refrigeration to properly cool. Discussed with PIC 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. Discussed with PIC to not utilize the prep table for TCS items until it is fixed/replaced and able to hold at 41*F or less. PIC will use other adequate refrigeration. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-208.11 (B) - Priority: Storage-First Aid Supplies; Storage

Addl Notes: >>>Observed several spray bottles filled with different cleaning chemicals hanging off a shelf hanger above the prep sink located at the door going into the back of the restaurant. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Repeat Violation

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

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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: >>>Observed in top of prep table closest to the back of the restaurant with portioned deli meats labeled Matt Cain and DaVinci with internal temperature of 48*F. Per PIC the deli meat portions were prepped 1 hour prior to inspection and placed into the prep table. Discussed with PIC the prep table is not designed to properly cool items and TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool (reach-in refrigerator and freezer), by using an ice bath, by using ice as an ingredient, or another effective means. The meat portions were relocated to adequate refrigeration to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

3-501.13 - Core: Thawing Addl Notes: >>>Observed a bag of frozen chicken in the prep sink without any cold water running on it. Per PIC the chicken was just placed to thaw there. Discussed with PIC all foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC stared the cold running water on the frozen bag of chicken to properly thaw. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: >>>Observed food debris underneath the equipment and all throughout the sandwich making line, in the back of the restaurant near the office and three compartment sink. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.