Inspection Report

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

Core-2-401.11, C: Eating, Drinking, or Using Tobacco >>> Observed several open and unopened employee beverage bottles (screw-top) and cans in the prep area, on the prep table and on the mixer cart. PIC instructed employees to move the beverages to the designated area. Discussed using a cup with lid and straw to prevent contaminating the hands while working with food and storing beverages below food contact surfaces/food. A covered beverage container with straw is allowed as long as contamination of the hands, food, equipment, or utensils does not occur. An open beverage that is consumed in a designated area must still be stored in a manner to prevent the contamination of food, equipment, utensils, linens and single-service/single-use articles.

Correct By: Corrected At Time Of Inspection

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the handwashing sink at the cook-line. PIC instructed employee to provide paper towels. Facilities must be maintained in a condition that promotes handwashing. Wet hands transfer bacteria more readily than dry hands. The residual moisture found on the hands after washing allows for bacterial and viral transfer to food or solid surfaces by touch. Hand washing sinks must always be stocked with hot water, soap and paper towels.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18, P: 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. >>> Observed open packages of TCS foods with the following open dates: deli turkey 5/24, deli ham 5/23, roast beef 5/25. The deli meats should have been discarded within 7 days of opening. PIC discarded the deli meats, see embargo form.

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 hardboiled eggs, homemade chicken/egg/tuna salad, hot dogs, cut lettuce and tomatoes, open bags of deli ham/turkey/roast beef, cooked sausage links and patties, and cooked chicken in the walk-in cooler and cook-line reach-in, without date marking. According to cook, the TCS foods were prepared or opened 1-2 days prior to inspection. Cook dated each TCS food.

2ND CONSECUTIVE

Discussed creating a policy for date marking and disposition that is consistently used by staff. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the start date (6+1) determines the discard date.

Correct By: Corrected At Time Of Inspection

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation >>> Observed several wet wiping clothes stored on the prep tables and equipment in various locations of the kitchen. Employee removed the wet wiping clothes and placed into sanitizer buckets or to be laundered. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. PIC instructed employee to remove the wiping cloths.

Correct By: Corrected At Time Of Inspection

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>> Observed an accumulation of soil and debris on the floor and wall under the 3-compartment sink and in the walk-in cooler. Discussed doing a deep cleaning in order to prevent pest harborage conditions, pathogen growth and for general sanitation. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean to prevent pest activity and pathogen growth.

Correct By: Correct Prior To Next Routine Inspection