Lifestream

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of prepared tuna salad covered tightly with saran wrap with condensation beginning to form. Per staff, tuna salad was prepared and placed in walk-in cooler about 20 minutes prior. Discussed loosely covering container until internal temperature reaches 41°F or below. Staff removed corners of wrap to allow for cold air flow at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Dust build-up observed on walk-in cooler condenser fans and around the condenser unit. Advised PIC to clean the dust off and maintain a cleaning schedule to prevent dust build-up. Discussed the potential contamination of open food from fallen dust particles. PIC stated that fans will be cleaned prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the kitchen is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Escutcheon below hand wash station in ware wash room is askew allowing water or pests entrance to inner wall. Small holes in wall below 3 compartment sink area that also allow access to water and pests into inner wall. Please seal or cover these areas to protect inner walls. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical slicer observed with debris on the backside of the blade's surface. PIC stated the slicer was used yesterday and cleaned. PIC will have slicer cleaned ASAP today.

Inspector's notes

Walk-in cooler observed with an internal temperature of 55*F at time of inspection. PIC stated that a work order has been submitted and a repair visit is scheduled for the next business day. The only TCS products in the walk-in cooler were 3 bags of shredded cheese and a bag of cut lettuce. Both products had an internal temperature of 55*F and had been in the walk-in cooler overnight. PIC stated that most of the products were relocated to other functioning refrigerators. PIC voluntarily discarded the shredded cheese and cut lettuce at time of inspection. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walk-in cooler observed with an internal temperature of 55*F at time of inspection. PIC stated that a work order has been submitted and a repair visit is scheduled for the next business day. The only TCS products in the walk-in cooler were 3 bags of shredded cheese and a bag of cut lettuce. Both products had an internal temperature of 55*F and had been in the walk-in cooler overnight. PIC stated that most of the products were relocated to other functioning refrigerators. PIC voluntarily discarded the shredded cheese and cut lettuce at time of inspection. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walk-in cooler observed with an internal temperature of 55*F at time of inspection. PIC stated that a work order has been submitted and a repair visit is scheduled for the next business day. The only TSC items found in the walk-in cooler were shredded cheese and cut lettuce. PIC voluntarily discarded both products and stated that all TCS foods will be stored in other functioning reach-in coolers throughout the facility, until the walk-in cooler can hold an ambient temperature of 41*F or below.

PRIORITY VIOLATION-3-501.14, P: 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. ----- Gumbo that was prepared a day prior to this inspection was observed with an internal temperature of 50*F while being cold held in the walk-in cooler. The Gumbo was in a deep container and was covered with a metal sheet pan. The ambient temperature of the walk-in cooler was 38*F at time of inspection. It was determined that the gumbo did not cool properly due to container used and lack of air circulation (heat transfer). Reviewed with person in charge that when cooling, place products into shallow containers with lids off to allow products to rapidly cool from 135-70'F in 2 hours and from 70-41'F in an additional 4 hours (for a total of 6 hours). PIC voluntarily discarded the gumbo at time of inspection. Correct By: Corrected At Time Of Inspection