Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: 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.>>>Observed an employee crack 2 raw, unpasteurized whole shelled eggs using bare hands and then immediately, without washing hands or donning gloves, band hand handle sliced turkey, sliced tomato, and sliced onion for a sandwich. Employee was informed that after handling raw animal proteins they must wash their hands. All the foods above were willingly discarded and the employee washed their hands and put gloves on.

The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn).

Correct By: Corrected At Time Of Inspection

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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.>>>Observed an employee crack 2 raw, unpasteurized whole shelled eggs using bare hands and then immediately, without washing hands or donning gloves, band hand handle sliced turkey, sliced tomato, and sliced onion for a sandwich. Person in charge and employee were informed that foodborne illness causing microorganisms can be transferred from bare hands to ready to eat foods and thus employees must always use use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling ready to eat foods. All the foods above were willingly discarded and the employee washed their hands and put gloves on.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed French toast batter made with raw eggs stored directly above an open bag of shredded mozzarella cheese blend in the reach in refrigerator on the cook line; the batter was moved to the bottom shelf. Also observed raw pork sausage stored directly above cooked chicken wings; raw pork sausage was discarded voluntarily. Person in charge was informed all raw animal foods must be stored below or next to ready to eat foods to prevent cross contamination.

It is important to separate foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods. It is also important to separate different raw animal foods from each other during storage, preparation, holding and display due to the different cooking temperatures necessary to kill potential pathogens specific to those raw animal foods. Always store ready to eat food next to or above raw animal foods and stored raw animal foods next to or vertically based off of their final cooking temperature (i.e. if the final cooking temperature is higher store them on the lowest shelfs). A storage chart was provided at time of inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.>>>Observed raw, unpasteurized whole shelled eggs stored next to the grill on the cook line; an employee indicated they had been there for about an hour and they get thrown away at the end of the day. The employee was informed that whole shelled eggs are a time/temperature controlled for safety food and they cannot be stored above 45*F unless they are on a time as a control policy. The eggs were placed back in the refrigerator to cool back down to 45*F. Also observed cooked chicken wings (made 10/16, 10/17) with internal temperatures between 45*F - 48*F in the reach in refrigerator near the cook line; all other foods in the unit had internal temperatures below 41*F. Employee indicated they had been there over night and they do not verify the internal temperatures of foods in the unit. Person in charge willingly discarded of the cooked chicken wings due to unknown amount of time with an internal temperature above 41*F. Time as a control policy guidance provided over email.

Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.>>>Observed the following ready to eat (RTE) time/temperature controlled for safety (TCS) foods with no date indicating when they were prepared/opened/opened and thawed: cooked jalapeno salsa, chipotle aioli, garlic/cilantro aioli. Employee indicated they made these on 10/16 (48 hours before inspection). Person in charge and employee informed they must label RTE TCS foods within 24 hrs. of preparing, opening, or opening/thawing. The employee labelled all of these foods.

Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness.

Correct By: Corrected At Time Of Inspection

Violation #: 28

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

Comments:

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed a spray bottle with clear liquid and a spray bottle with brown liquid with label indicating what was in the bottles. Person in charge indicated they had bleach water and degreaser in them. Person in charge labelled both bottles.

Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents.

Correct By: Corrected At Time Of Inspection