Cranberry Hills

Inspector's notes

Observed 0PPM chlorine sanitizer being dispensed from mechanical dish washer actively being used to wash metal cambros at time of inspection. Discussed the importance of routine maintenance of dish washer with PIC. PIC put in a service request to address the chlorine concentration at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to the 3-comp sink area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken being held in a prep-unit with an internal temperature of 81*F. Internal temperature of chicken registered with an internal probe thermometer. Per PIC the chicken was cooked 3hrs prior to time of inspection, placed on a rack in the kitchen, sliced, then placed in containers inside the prep-unit and the walk-in. Chicken being held in walk-in was in a plastic container, greater than 4" in depth, and covered with plastic. Internal temperature of chicken at time of inspection was 100*F. 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. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in a reach-in unit on the line with an internal temperature of 45*F. Internal temperature registered with an internal probe thermometer. Ambient temperature of unit registered 45*F with min/max thermometer. Per PIC all TCS food items were kept in reach-in for great than 4hrs at time of inspection. TCS food items included sliced roast beef and sliced provolone cheese. All TCS foods improperly cold held were discarded by PIC 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. Third consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed fully-cooked, grilled chicken in a deep prep pan on the gas stove adjacent to the grill. The gas stove top was not on. At 12:00pm, the pan of cooked chicken had internal temperatures ranging from 108 to 128 degrees F. The person in charge (PIC) stated that chicken was originally cooked at 10:30 am, and would be individually reheated prior to service. PIC was informed that the chicken needs to either be in hot-holding above 135 degrees, or in a cooling process after initial cooking. PIC immediately began reheating the chicken to achieve an internal temperature of 165 Degrees and was placed in proper hot holding with the gas stove turned on.

Inspector's notes

Observed sliced tomatoes, lettuce, cooked chicken and hard-boiled eggs in a cold-holding salad prep table with internal temperature between 48 and 56 degrees F. PIC states that the cold-holding prep table was stocked directly from the walk-in cooler 1 hour prior. The facility does not use Time as a public health control. All out of temperature TCS foods were relocated to the walk-in cooler and replaced with properly cold-held foods. The bottom, reach-in, portion of the cold-holding unit recorded a minimum temperature of 39.8 Degrees F. Cold-holding procedures were discussed with the PIC and Ice was added to the prep table. Shallower prep containers and smaller quantities were also discussed with the PIC in order to maintain proper cold-holding and reduce warming effect from the ambient air. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical dish machine test at 10-25ppm of chlorine sanitizer with active warewashing occurring. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person-in-charge (PIC) relocated all dishes to three-compartment sink with approved sanitizer concentration levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed yogurt, potato salad, a cheese and ham platter, and turkey/ham sandwiches located in front display case range in temperature between 54*F-63*F. Ambient air temperature of unit was a minimum of 61.7*F at time of inspection. Per PIC, TCS foods were placed in unit approximately 1 hour prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Establishment has sufficient refrigeration capacities. PIC stated unit will not be used to hold TCS foods until repairs can be made. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep container of grilled chicken (tightly covered with saran-wrap) made less than 2 hours ago at 9 am per PIC, measuring 76'F in walk-in unit at time of inspection. PIC removed saran-wrap at time of inspection to allow proper cooling to food item. Observed multiple food items double panned in tabletop prep cooler located opposite of cookline. Avoid double panning to ensure food items stay 41'F or below at all times. 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.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed handle of scoop in contact with food in sugar bin located on the cookline. PIC removed handle from bin to be washed and sanitized at time of inspection. Ensure handle not in contact with food to prevent contamination from the hands. Correct By: 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 TCS food items (sliced and diced tomatoes, cut leafy greens, mixed greens, grilled chicken, marinara sauce) at 47-49'F, in tabletop and reach-in compartments of prep cooling unit located directly across from stovetop. Unit in question had an ambient temperature measured at 59.6'F. PIC stated all food items were brought in about 30 minutes ago from the walk-in and that the cooling unit is cleared of food daily at end of day and stored food is moved to the walk-in. PIC moved all TCS food items into an ice bath and back into the walk-in at time of inspection, as all food items have not been out of temperature for longer than 4 hours. Cold-holding TCS food items must be 41'F or below at all times. PIC agreed to not use unit in question and to store food in other cooling units throughout the establishment; until the cooling unit has been fixed. Correct By: Corrected At Time Of Inspection