The Farm At South Mtn

Inspector's notes

Hot water faucet handle and connection at food prep sink is installed on the right-hand side of the sink. For consistency and safety, hot water faucet handles and connections shall be installed on the left-hand side (IPC 2018 607.4). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee who was making drinks grab cut lemons and celery with their bare hands and place it in the drinks. Drinks went out too quickly to prevent it from being served. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Person in charge instructed the employee to use the tongs. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed cooked vegetables, roasted tomatoes, and cooked chicken cooling but being covered with lids. These food items were in the appropriate time/temperature for 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pumpkin cheesecake in the drink display cooler having an internal temperature of 53*F. Display cooler had an ambient temperature of 54*F. 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection since it had only been in the unit for less than 1 hour prior to inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Only hand sink in kitchen does not have hot water because knob is broken. PIC said that a plumber is already scheduled to repair sink so it is supplied with hot and cold water at all times. Correct By: Correct Prior To Reinspection

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. Grab and go display case in front of refrigerator was holding TCS foods between 54 to 63*F. Items had been stocked less than two hours previous- pumpkin cheesecake (cream cheese), carrot cake (with cream cheese filling), fruit cheese boards (with havarti, dill, brie, and irish cheddar cheeses). These items were moved to another fridge to cool to and maintain 41*F. Assorted 'pressed' brand juices were in unit longer than 4 hours. Packaging stated that items are perishable and they must be kept refrigerated. PIC discarded juices. Unit was holding at 41*F and below on other levels of the unit so food may need to be re-arranged to hold TCS foods at 41*F. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. Several gallon containers of house-made bloody mary mix (with canned tomatoes) were dated 10/18. White sangria with cut cantaloupe was also dated 10/18. PIC discarded items and will ensure that all TCS foods are kept for 7 days. Correct By: Corrected At Time Of Inspection

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. On stove a container of oil and cooked garlic was holding at 94*F. Per PIC it was cooling for 1 hour. PIC moved item to walk-in refrigerator and ice bath to actively cool to 41*F within 6 hours (70*F within 2 hours and 41*F in the next 4 hours). Also, cooked carrot and jalapeno mix were in covered containers holding at 45*F. PIC said they were made less than an hour ago and removed the lids. Also roasted tomatoes at 65*F were covered and cooling and were made less than an hour ago. PIC removed lids. PIC will ensure that all cooling foods are actively cooling using ice baths, shallow pans, ice wands, etc. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence - throughout kitchen observed a large number of flies (more than 20). PIC will ensure that flies are removed from the kitchen area. Air curtains are currently in use. Correct By: Correct Prior To Reinspection