Teds

Inspector's notes

Precooked hot dogs observed with an internal temperature range of 67-83*F while held at room temperature near grill top. It was unclear as to how long the hot dogs had been improperly hot held. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Small gap/opening underneath the rear entrance doorway. Outer openings of a food establishment shall be protected against the entry of insects and rodents. Advised PIC to install a door seal strip underneath prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee actively warewashing food contact surfaces in a chlorine sanitizer at 25ppm. Observed employee quickly dip containers in sanitizer compartment and leave to air dry. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Person-in-charge (PIC) added more chlorine to sink and tested at 50ppm at time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various pre-cooked hot dogs/bratwursts located on top/in front of grill at 84*F-95*. Per PIC, hot dogs are moved from walk-in/left cooler, reheated on rollers to 175*F, and then placed in containers on grill to keep warm. Per PIC, hot dogs were removed from rollers and placed in container 1.5 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed utilizing time as a control policy and/or taking temperatures throughout the day. PIC stated temperatures will be checked every hour to ensure proper hot holding temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed regular, Italian, and footlong hotdogs located in left cold top on cook line at 44-50*F. Container with footlong hotdogs observed to be filled above fill line with lid not placed properly on container. Lid to cold top also observed to be open. Ambient air temperature of unit was at a minimum of 36*F-38*F in top and bottom spaces, via min/max thermometer. Per PIC, hot dogs had been in cold top for approximately 2 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: 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.>>>Observed pre-cooked ground meat sausages (Italian, footlong, regular, all beef, bratwurst) with internal temperatures of 44*F - 52*F in the refrigerated prep unit. Theses sausages were at the top of their pans and the person in charge indicated they had been in the unit overnight and they do not take internal temperatures of the sausages (person in charge indicated they took internal temperatures of the raw beef hamburger and they had internal temperatures between 43*F - 45*F; at time of inspection all raw beef hamburger was 43*F and below). The unit had a measured ambient temperature of 30.8*F using a min/max thermometer. Observed some pans that were stocked with sausages past the fill line of the pan. Person in charge willingly discarded all sausages with internal temperatures of 44*F and above. Discussed with person in charge ensuring that pans are not overfilled and to monitor internal temperatures of sausages and raw beef hamburger when they arrive in the morning to ensure the refrigerated prep unit is holding all time/temperature controlled for safety food at 41*F and below; if when they come in the morning and temperatures are above 41*F - 43*F then they should ensure their cold holding units are adequately cold and/or make other accommodations for holding time/temperature controlled for safety foods overnight. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment>>>Observed prep table mounted can opener with significant rusting and observed metal shaving in the gear. Discussed with person in charge ensuring that the can opener is clean to the sight and touch after use and cleaning and also to ensure it is in proper repair (limited/no rusting) and proper adjustment (cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened). Correct By: Correct Prior To Next Routine Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking>>>Observed employee beverage with lid and straw stored directly above a box of fork in the kitchen. Discussed with person in charge ensuring all employee food is stored so that they prevent contamination of establishment food, equipment, and food contact surfaces. Person in charge indicated they would find new place to store employee foods. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating.>>>Observed internal temperatures between 104*F - 127*F for the following time/temperature controlled for safety foods in the hold holding units: cooked onion/pepper, cooked chili with meat, and ready to eat nacho cheese sauce. An employee indicated they removed these foods from the refrigerator and placed them in the hot holding unit (2 hours before inspection). Discussed with person in charge reheating any refrigerated cooked commercially processed time/temperature controlled for safety foods to 165*F within 2 hours for hot holding. Shelf-stable, commercially prepared ready-to eat foods in hermetically sealed containers only need to be reheated to 135*F for hot holding; if they are removed from their container or package after opening for portioning they must also be reheated to 165*F. Person in charge willingly discarded of all of the foods listed above. The measured internal temperature of the water in the hot holding unit was 170*F; discussed with person in charge stirring during reheating process or using microwave to reheat prior to placing them in the unit. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed two sanitizer wiping buckets with 200 ppm chlorine sanitizer. Also observed employee washing dishes; the sanitizer they set up also had 200 ppm chlorine sanitizer. Employee and person in charge were informed that sanitizer must have a concentration of 50 - 100 ppm chlorine. All sanitizer solutions were remade and had an observed concentration of 100 ppm. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. Correct By: Corrected At Time Of Inspection