Phoenix Civic Plaza

Inspector's notes

Observed deep bowl of cold prep cooked pasta packed dense with tight saran wrap around bowl. Food item observed cooling within proper temperatures. Reviewed proper cooling methods with PIC and staff. Avoid tightly wrapping items that are being cooled to maximize airflow for efficient cooling. 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: Correct prior to next routine inspection.

Inspector's notes

Observed no chlorine sanitizer test strips on-site for low temperature mechanical warewashing machine using chlorine sanitizer. PIC had staff member bring new chlorine test strips off-site at time of inspection. Ensure testing devices are readily accessible, chlorine sanitizer concentration shall be 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple RTE/TCS food items (tomato salsa, cooked tzatziki sauce, sauteed onion dip, whole milk, cooked spinach dip) datemarked for longer than 7 days. All food items observed prepped within 7 days. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Demonstrated proper datemarking requirements to food staff at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hole on wall behind food prep tables in food prep area. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In one of the walk in coolers, observed cooked quinoa, potato salad, cooked pasta cooked corn, yogurt, baked beans, roasted tomatoes, spinach dip (sour cream), cream cheese, butter, hummus, tzatziki, various cheese, cut lettuce, and cut tomatoes having internal temperatures of 46-48*F. Person in charge states these foods had been in the unit since the night before. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one of the walk in coolers having an internal temperature of 48*F. Establishment has another functional walk in cooler that could be used. 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. Reinspection will be conducted on or before 10/7. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-4-501.114, P: 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.---Observed the mechanical dishwashing machine not being able to sanitize the food contact surfaces that were being ran through (0 ppm of chlorine). Person in charge called the technician to fix it. Discussed the importance of having all mechanical dishwashing machines to be able to properly sanitize food contact surfaces (50-100 ppm of chlorine or 200-400 ppm of quaternary ammonia). Reinspection will be conducted within 3 days. Correct By: Correct Prior To Reinspection

Priority Foundation-3-501.15 (A), Pf: 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.---Observed in house made salsa cooling in the walk in cooler, but being cooled in deep buckets. Person in charge placed the salsa in shallow pans to cool down more effectively. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection