Inspection Report

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: 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.

Addl Notes: Observed cook contaminate gloved hands while handling soiled tongs to batter and fry the raw fish filets. Cook then discarded gloves and began working with clean utensils and ready-to-eat foods on the make-line, without first washing hands. PIC instructed cook to wash hands and change gloves. PIC replaced the tongs (observed to be covered in batter and in contact with raw fish) with a clean set and will retrain employees to wash hands when contaminated. Discussed washing hands when they become contaminated, such as from raw proteins. Hands should be washed between glove changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. Corrective Action: Corrected at time of inspection.

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 cut lettuce, cut cabbage, crema, sour cream, pico de gallo, guacamole with diced tomatoes, and cooked quinoa cold holding in the top of the make-line cooler with internal temperatures of 46-60F, probe thermometer, verified by person in charge (PIC). According to PIC, the make-line was stocked 2 hours prior to inspection. PIC voluntarily discarded the TCS foods, see embargo form. Discussed using time as a control and emailed the handouts, see violation #33. 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. 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 the make-line cooler with an ambient air temperature of 51.0F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 46-60F, see violation #22. PIC will use ice around the TCS foods until the unit is maintaining 41F or less or will use time as a control if 41F or less cannot be maintained. A work order for the cooler repair was created the day prior to the inspection. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.