Inspection Report

Violations

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 TCS food items such as sliced cheese, sliced tomatoes, deli ham, deli turkey, and assembled croissant sandwiches (lettuce, tomato, cooked protein) being held on the cook-line at room temperature during lunch service, with internal temperatures of 51-52F, probe thermometer, verified by PIC. Also observed milk, salads and cottage cheese cold holding in the server's reach-in with an internal temperature of 51-56F. PIC placed the items from the cook-line and server's fridge into the walk-in to rapidly cool to 41F or less. The cottage cheese was discarded for being held in the refrigerator overnight at an unknown temperature, see embargo. Discussed using an ice bath to store TCS foods in during service if 41F can be maintained. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: 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. Addl Notes: 3RD CONSECUTIVE VIOLATION Observed cut tomatoes and lettuce, hot dogs, and hardboiled eggs in the cook-line reach-in, without date marks. According to PIC, the TCS foods were prepared or opened 1-2 days prior to inspection. PIC dated each TCS food. 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. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.12 - Core: Cutting Surfaces Addl Notes: Observed heavy scoring and staining on the cutting boards on the cook-line. Discussed replacing or resurfacing the cutting boards to restore a smooth and easily cleanable surface. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. Corrective Action: Correct prior to next routine inspection.

4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation Addl Notes: Observed a gap in between the wall and the dish drain boards, 3-comp sink, prep sinks, and hand washing sinks. Discussed re-caulking the gap between the equipment and walls in order to be easily cleanable and prevent pathogen growth and pest harborage. Equipment that is not easily moveable must be sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed leaks from the pipes under the 3-compartment sink and the dish machine. The water is being captured by bus tubs, which promotes pathogen growth and pests. Discussed repairing the leaks. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Repeat Violation

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: 2ND CONSECUTIVE VIOLATION Observed an accumulation of soil and debris on the floor and wall under the 3-compartment sink, in the dish pit, under equipment on the cook-line, under racks in the dry storage 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. Corrective Action: Correct prior to next routine inspection.