Inspection Report

Violations

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 a plastic bin of nacho cheese sauce in a reach-in refrigerator with a date mark of 7/12/2025 and a plastic container of chopped ham cubes with a date mark of 7/20/2025. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection (see embargo form). 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). Corrective Action: Corrected at time of inspection.

Violation #: 33

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 two large bins of cooked wings that had been cooked within the last 40 minutes and were cooling down inside of a reach-in refrigerator according to the person in charge. Both bins were observed to be approximately 6 inches deep. The internal temperature of the bins of cooked wings as measured using a probe thermometer ranged from 120°F in the center of the bins to 72°F on the outer edges of the bins of cooked wings. Discussed with person in charge that cooling foods must be cooled in an uncovered container placed up high inside of the reach-in refrigerator and the depth of the food should not be more than 4 inches deep. Person in charge separated the bins of cooked wings in half so that the depth of cooked and cooling wings in each bin was no greater than approximately 4 inches deep and the bins were placed up at the highest point in the reach-in directly under the fans to maximize cooling. Discussed with person in charge to re-arrange the reach-in refrigerator so that the cooling foods are placed up at the highest point directly under the fans. Discussed with person in charge to consider using ice baths if necessary to help speed up the cooling process. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. 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 heavy organic buildup at the floor drain at the soda fountain. Discussed with person in charge to clean the floor drains on a more frequent basis to minimize the accumulation of organic soils and other debris in the drain. 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.