Inspection Report

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

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: Observed several pans and other dishware with visible food residue on them that were stored as clean according to the person in charge (PIC). PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Violation #: 20

Repeat Violation

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: 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.

Addl Notes: Observed four large, 3-4 inch deep metal pans filled with cooked and cooled potatoes that were stacked on top of each other inside of the walk-in cooler. According to the person in charge, the potatoes had been cooked and cooled the previous day and had remained in the walk-in cooler overnight. The internal temperature of the potatoes in each of the four pans as measured using a probe thermometer ranged from 44°F - 47°F. Based on the cooling period of cooling from 135°F - 70°F within the first 2 hours, and then from 70°F - 41° F within the next 4 hours for a total cooling period of 6 hours, the potatoes did not achieve the final cooling temperature of 41°F based on the time of the inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo form). It was observed that some temperature assessments were taken by person in charge using an IR temperature laser, which only measures the surface temperature of the food. Discussed with person in charge to utilize a probe thermometer and to track the cooling of the food by taking internal food temperature and using that metric to track the cooling food. Discussed with person in charge to utilize cooling methods such as placing the cooling potatoes on a wide, flat shallow pan less than 2 inches deep and placed up high inside of the walk-in cooler or placed in an ice bath and placed into the walk-in cooler to rapidly chill down to 41°F. Once the food has been chilled to 41°F or below, it can be stored in a deeper container. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. **2nd CONSECUTIVE VIOLATION.** 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 poached eggs, French toast batter, chopped tomatoes, sliced cheese and milk all with internal temperatures as measured using a probe thermometer of 46°F - 66°F. The French toast batter and the poached eggs were observed to be on an ice bath, however the container that held the ice bath was too small and therefore the containers of food were not actually sitting in the ice bath but sitting on top of the ice. According to the person in charge they had been on the line for just over 1 hour and were placed in the walk-in cooler to rapidly chill down to 41°F. The sliced tomatoes and cheese were observed in a cold holding drawer unit on the cook line. In discussion with the person in charge, the drawers had been opened for a while due to the large volume of orders. The tomatoes and cheese were returned to the walk-in cooler to rapidly chill down to 41°F. The milk was observed in a small, refrigerated unit. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The ambient air temperature inside of the milk cooler was steady at 46°F. The milk was moved to alternative functioning refrigeration. Discussed with person in charge to utilize containers that are larger than the food container for the ice baths so that the food in the ice bath is fully surrounded by ice water. Discussed with person in charge to place small thermometers into each refrigerator to better help track holding temperatures. Discussed with person in charge to have a technician take a look at the refrigerated drawer unit and the small milk cooler unit. The establishment has sufficient cold holding capacity to maintain safe operation. 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. Corrective Action: Corrected at time of inspection.

Violation #: 44

Description: Utensils, Equipment and Linens; Properly Stored, Dried, Handled

Comments:

4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed multiple dishes that were stacked together with water still trapped inside of them. Person in charge separated the wet dishes so that they can fully air-dry. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.