Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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 kitchen employee wash hands at hand sink for less than 10 seconds. Discussed with manager proper hand washing procedures and manager educated employee about washing hands properly. Employee re-washed hands. Corrective Action: Corrected at time of inspection. Predefined Comment: 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.

Violation #: 10

Repeat Violation

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. 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 only hand sink in main prep kitchen area to have only cold water. Hot water knob would not turn on. Also, hand sink along front server line also only had cold water- the hot water knob would not work. PIC used a drill to tighten both hot water knobs and hot water was restored to both sinks. Corrective Action: Corrected at time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. THIRD OCCURRENCE

6-301.12 - Priority Foundation: 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. Addl Notes: Upon arrival, inspector observed only hand sink in main prep area to not have a drying provision. Employee provided at time of inspection. Corrective Action: Corrected at time of inspection. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

Violation #: 15

Repeat Violation

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: In walk-in refrigerator inspector observed a large box of raw shelled eggs being stored directly over a container of radish 'paper.' Also, in the reach in refrigerator along the cook line observed a container of raw shelled eggs being stored over bottles of water. PIC moved all raw shelled eggs to where contamination would not occur. Left proper food storage guide. Corrective Action: Corrected at time of inspection. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. THIRD OCCURRENCE

Violation #: 25

Repeat Violation

Description: Consumer Advisory Provided for Raw or Undercooked Food

Comments:

3-603.11 - Priority Foundation: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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: Observed menu with no disclosure of what animal protein menu items are served raw/undercooked; the menu did have the reminder that consuming raw or undercooked animal proteins may cause disease/illness; the establishment serves a variety of raw beef, pork, and seafood proteins for the customer to cook themselves. Establishment must disclose which animal protein items are served raw/undercooked by either including a symbol that matches the symbol for the reminder or including it in the reminder itself. Correct By: Correct prior to re-inspection. THIRD OCCURRENCE

Violation #: 28

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

Comments:

PRIORITY VIOLATION-7-207.11 (B) - Priority: Restriction and Storage-Medicine; Storage & labeling

Addl Notes: In kitchen prep area observed on top shelf an open container of hydrogen peroxide; peroxide was above prep area and packages of chocolate powder base for soft serve ice cream. PIC moved peroxide to bottom shelf. Corrective Action: Corrected at time of inspection. Predefined Comment: All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection.

7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Inspector discovered a spray can of Hot Shot flying insect killer being stored on ground under dish pit area. PIC discarded bottle. Corrective Action: Corrected at time of inspection. Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection.

Violation #: 50

Description: Hot and Cold Water Available; Adequate Pressure

Comments:

5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Inspector observed the mop sink faucet to not dispense cold water. The faucet also would dispense only a small trickle of hot water. PIC said they are currently working on getting this repaired. Repair so hot and cold water are available. Corrective Action: Correct prior to re-inspection. Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Predefined Comment: Provide hot and cold water under pressure at all sinks prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Along cook line in main kitchen observed a blue machine that the PIC states is not working and is usually used for chopping green onions. PIC will ensure that all equipment is in good working order (and NSF/ANSI equivalent), or will remove from premises. Corrective Action: Correct prior to next routine inspection.