Inspection Report

Violations

Violation #: 15

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: Observed raw ground pork sausage, hamburger and pork roast stored above RTE packages of potatoes. Observed raw burger stored above RTE whole roasts of pork. In the prep cooler, observed raw eggs stored behind RTE pasteurized eggs. In the drawer cooler, observed raw chicken stored behind raw cubed steak. 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. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed less than 10 ppm chlorine sanitizer at the main kitchen dishwasher after running multiple times. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (50-100ppm). Food-contact surfaces were properly sanitized at time of inspection in the 3 comp sink. Corrective Action: Corrected at time of inspection.

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed a heavy accumulation of food debris on the can opener blade. Observed food debris on both sides of the meat slicer blade that was stored as cleaned. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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/4617/AMC-Toolbox---Cooling.

Addl Notes: Observed salsa roja, baja sauce and consommé in the walk in cooler with internal temperatures ranging from 50-52*F when measured with a probe thermometer. Per cook, all foods had been cooled in the walk in cooler overnight. Observed approximately 10 inches of cooling salsa roja, 6 inches of baja sauce with a tight fitting lid and over 12" inches of cooling consommé with a large fat cap observed on the surface. All foods were cooling on the back shelving closes to the walk in door in an area with low air flow. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

*Second consecutive repeat violation*

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 an ambient air temp of 40*F in the main walk in cooler when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-50*F including: carnitas, brisket, corned beef, sausage, tots, chipotle cream, Monte Cristo's, salsa verde, and salmon. Other TCS foods had been delivered less than 4 hours prior and were observed at 41*F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. PIC propped the connecting walk in freezer door open to rapidly cool the recently delivered foods. 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. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed an ambient air temp of 40*F in the main walk in cooler when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-50*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC was able to have a repair technician onsite during the inspection. Technician was able to repair the cooler to normal functionality at the time of inspection. Corrective Action: Corrected at time of inspection.

3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cooling sausage gravy with internal temperatures ranging from 92-140*F in two containers in the walk in cooler with more than 6 inches of cooling foods. Foods observed cooling in a malfunctioning cooler. O. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers in the walk in freezer to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

4-202.16 - Core: Nonfood-Contact Surfaces Addl Notes: Observed a buildup of organic debris and dust on the walk in cooler fan blades and shelving. Clean areas and maintain a regular cleaning frequency to prevent buildup. Corrective Action: Correct prior to next routine inspection.