Sugar Bowl

Inspector's notes

Observed employee remove paper backing off of raw hamburger patty and place patty onto grill with gloved hands. Employee then removed gloves and put on new pair of gloves without washing hands and handle bread for sandwich. Instructed PIC on when to wash hands. PIC instructed employee to remove gloves and wash hands at the time of the inspection.

Inspector's notes

Observed container of raw hamburger patties being stored directly on top of open container of hot dogs in upright refrigerator. Instructed PIC to move container of raw hamburger patties to different location to not be stored above hot dogs.

Inspector's notes

Observed grilled onions on stove top in double pan holding at 114-123*F. According to PIC, onions had been out for less then 2 hours and were reheated to 171*F at time. Observed cooked bacon holding at 111-122*F in hot holding steam well. According to PIC bacon had been made 1-2 hours prior. Employee stated that bacon would be discarded at 2pm. Discussed hot holding with PIC and ensuring that all foods that are hot holding must be maintained at 135*F or above.

Inspector's notes

Observed several packages of deli meats holding at 44-47*F in bottom corner of reach in prep refrigerator. According to PIC, packages had been moved from upright refrigerator into reach in refrigerator 3 hours prior. At the time the upright refrigerator was holding at 38*F. PIC moved deli meats back into upright refrigerator to rapidly cool at 41*F or below.

Inspector's notes

Observed cut lettuce holding at 47-50*F in large plastic container in reach in prep refrigerator online. According to the PIC lettuce had been cut 2 hours prior. Instructed PIC to divide out lettuce into smaller containers and move lettuce into upright refrigerator to rapidly cool to 41*F or below. Observed potato salad holding at 48*F - 52*F and tuna salad holding at 64*F in large plastic. lidded containers. According to PIC, potato salad and tuna salad had been made 1-2 hours prior. Instructed PIC to divide out tuna salad and potato salad into smaller containers to be less then 4 inches deep and place into upright refrigerator to rapidly cool to 41*F or below. Discussed cooling procedures with PIC.

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: 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. Observed an employee loading a tray of dirty plates and spraying them off. When the dishwasher was done, employee removed the clean dishes and started putting them on the air drying rack without changing gloves or washing hands. When changing from handling dirty dishes to clean dishes, employees should wash their hands and get new gloves. After asking employee to wash their hands, employee went and rinsed their hands in the 2 compartment, dishwashing sink. Instructed employee to go fully wash hands for 20 seconds in the handwashing sink in the back of the kitchen and get new gloves. Dishes were rewashed. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. At time of inspection, the only handwashing sink in the kitchen is in the very back of the kitchen, over 25 feet and not easily accessible for the cooking, food prep, and dishwashing areas. A handwashing sink should be kept within 25 feet, line of sight, and easily accessible. Another handwashing sink should be added to the kitchen area. A remodel application must be submitted prior to adding a handwashing sink. Link to remodel application was sent to manager via email. Correct By: Correct Prior To Reinspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. At time of inspection, establishment has a leak in one of the two tankless water heaters. Due to this leak, establishment water in all fixtures was only able to reach 85-90*F. Establishment must have adequate hot water (100*F+) under pressure. During inspection, plumber came on-site and was able to re-establish hot water and fix the leak. Establishment will be replacing the broken water heater on Friday. Until then, establishment will be running off of one tankless water heater. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed some cracked tiles in the ice cream bar. Under the dishwasher, observed base boards coming off the wall and pluming holes not filled in. Please have these areas repaired and filled to be smooth and easily cleanable and limiting access to the walls. Correct By: Correct Prior To Next Routine Inspection