Immanuel

Observed tuna salad in walk-in refrigerator and deli meats, sliced cheese, and chopped lettuce in cold holding drawers tightly sealed with internal temperatures ranging 45-55*F. Person in charge stated foods were prepped within 2 hours of inspection. All foods cooling should be loosely sealed and in units designed for cooling. Person in charge removed seals. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. Predefined Comment: 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.

Observed employee dispose of waste water from mop bucket into street outside of kitchen back door leading to storm drain. Mop water and similar liquid wastes are contaminated with microorganisms and other filth and should be properly disposed in mop sink. Person in charge to train employees for proper waste disposal. PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage

6-202.15 - Core: Outer Openings, Protected

6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Observed door leading to outside with about a 2-inch gap in between door and floor, allowing direct visibility to sunlight. Doors should be installed in a way to protect establishment from weather and entry of pests/animals. Person in charge to place work order and have weather stripping installed by next routine inspection. 6-202.15 - Core: Outer Openings, Protected

Hot water dispensing at mechanical warewashing unit, 3-compartment and handwashing sink at a temperature of 70-84*F. No hot water available in food prep areas throughout establishment. Hot water of 100-108*F for hand washing and 110*F for dishwashing should be available at all times. Discussed usage of temperature measuring devices. Person in charge stated maintenance is actively onsite troubleshooting hot water capacities. Person in charge to have employees manually heat water to 110*F for manual ware washing in 3-comparment sink. Re-inspection to occur by 1/30/2026. 5-103.11 - Priority Foundation: Capacity-Quantity and Availability Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Predefined Comment: Provide adequate hot water at all sink fixtures prior to re-inspection.

Observed several areas throughout facility with separating coved base, misaligned ceiling tiles, cover plates missing on walls, and deteriorating frames, causing gaps, holes and rough surfaces. Person in charge to place a work order. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

6-202.15 - Core: Outer Openings, Protected

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.