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 employee enter warewashing area from backdoor and immediately put away clean dishes without washing hands prior. 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. 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 honey garlic with a prep date of 8/19 placed on shelf at ambient room temperature. Per person-in-charge (PIC), honey garlic is prepared by heating up honey to a boil, and placing garlic in honey to cook. PIC states honey garlic is portioned out, placed in an ice bath, and kept of a shelf at room temperature. Discussed with PIC that cooked garlic is considered TCS and must be held at 41*F or below or 135*F or higher. PIC discarded honey garlic at time of inspection. Also observed undercooked bacon at 76*F on shelf above cookline at ambient room temperature. Per employee, bacon was removed from refrigeration an hour prior and is typically left on shelf for use/reheating for service. PIC placed bacon in walk-in refrigerator to cool to 41*F at 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. Discussed with PIC cold holding bacon on cookline in a prep table and utilizing a time as a control policy for cooled honey garlic. Corrective Action: Corrected at time of inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: Observed ROP'd beef and butter in the walk-in refrigerator on bottom shelf of speed rack next to prepped bacon-wrapped dated for customers. Per PIC, ROP'd, beef and butter are for the 'family meal' and employee personal use. Discussed with PIC all items for employees must be stored in a designated area below food for customers. Corrective Action: Correct prior to next routine inspection.