Inspection Report

Violations

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 chef handle and batter raw chicken with gloved hands. Then without first washing their hands, observed the chef change their gloves and garnish French fries with salt with their gloved hands. 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. Hands must be washed between working with raw FOOD and working with READY-TO-EAT FOOD. Predefined Comment: Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 dark residue on the upper interior of the ice machines in the kitchen. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Please clean the ice machines as frequently as necessary and prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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 the high-temperature dish machine in the kitchen being used to wash dishes at time of inspection. Observed high-temperature dish machine reach a maximum surface temperature of 153.6°F with min/max thermometer. Predefined Comment: When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Service call made a time of inspection. Establishment will utilize the three compartment sink to sanitize food-contact surface until the dish machine provides at least 160°F at food contact surface. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

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: In the upper section of the prep refrigerator closest to the handwashing sink observed goat cheese/55°F and roasted garlic/47°F. In the lower drawer of the prep refrigerator closest to the handwashing sink observed cooked crab/47°F. Observed blanched broccolini 47°F in the drawer of the prep station near the sushi station. After discussion with the person in charge it was determined all TCS foods were within safe time parameters (11AM set up time). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The goat cheese and roasted garlic were voluntarily discarded by PIC at time of inspection. All other TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed utilizing shallower containers in the upper section of the prep refrigerators to allow proper air flow. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

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: In rear walk-in refrigerator observed cooked sushi rice/83°F tightly covered with another container of food stacked on top. In the rear walk-in refrigerator observed a large container of cooked vegetable stock/89°F over 12 inches deep. After discussion with the person in charge it was determined the sushi rice and vegetable stock had been cooling for an hour. Predefined Comment: 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. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. A large ice wand was added to the vegetable stock at time of inspection. Discussed cooling methods with the person in charge. Corrective Action: Corrected at time of inspection.