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Inspector's notes

2ND CONSECUTIVE VIOALTION Observed various cut leafy green salads and wraps with assorted cooked proteins and TCS toppings, dairy-based parfaits and strawberries with cream, cut melon fruit cups, strawberry shortcake cheesecake, brownie cheesecake, churro cheesecake, and banana pudding mousse cold holding in an open-air display cooler in the cafeteria with internal temperatures of 50-60F, probe thermometer, verified by person in charge (PIC). Also observed 3 small cut leafy green salads in the refrigerated display case in the station at the end of the cafeteria with internal temperatures of 55-57F. Both refrigerated units storing the TCS foods observed to have an ambient air temperature over 50F; PIC unsure of how long the units were in the danger zone. PIC voluntarily discarded the TCS foods, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple trays and/or containers of mixed vegetables, sweet potato pie, and pumpkin pie-51-52F in a reach in cooler in the prep area and on a cold rail in the cafeteria area. PIC stated that the mixed vegetables had been out for about 20 minutes and stated that the vegetables are going to be baked for the grill station PIC stated that the pies had been out for an extended period of time and discarded-see embargo form. 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.

Inspector's notes

There are multiple small flies in the ware wash area. Ensure that proper pest control is performed. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed one pan of raw hamburger meat stored directly behind open container of raw salmon in the cooler drawer unit in the patient tray line area causing the beef to go directly over the salmon when used. PIC relocated the salmon behind the beef. Ensure that FOOD is arranged in EQUIPMENT so that cross contamination of one type with another is prevented. Corrective Action: Corrected at time of inspection. ===2nd Consecutive

Inspector's notes

-Employee handled raw chicken tenders, then handled the fryer basket, and in use timer before removing gloves and washing hands. Same employee then re-handled the fryer basket and timer, then went to handle ready to eat food items, clean plates, and utensils. Employee was asked to change gloves and wash hands after handling raw protein items. Ensure that employees wash hands often enough during food preparation to prevent cross contamination. *2nd Consecutive Violation* Corrective Action: Corrected at time of inspection.

Inspector's notes

-Two pans of raw hamburger meat stored directly behind open container of raw salmon in the cooler drawer unit in the patient tray line area causing the beef to go directly over the salmon when used. PIC relocated the salmon behind the beef. Ensure that FOOD is arranged in EQUIPMENT so that cross contamination of one type with another is prevented. Corrective Action: Corrected at time of inspection.

Inspector's notes

-Croutons, dried fruit, nuts, and sunflower seeds stored in open containers not protected from contamination in the self service salad bar area. PIC removed the items from the salad bar area. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

-Knife stored in sanitizing solution in the rear prep area. PIC removed the knife. Ensure that in use food/ice-dispensing utensils are properly stored between uses. Corrective Action: Corrected at time of 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.----Employee in the patient tray line/cook line area handled raw beef patties, then changed gloves and went to handle clean bowls without washing hands. Employee in the cafeteria area handled raw beef patties, then went to handle a roll of labels without changing gloves and washing hands. Both employees were asked to wash hands and did so. Ensure that employees wash hands often enough during food preparation to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation----Sink and surface sanitizer solution in cloth buckets in the patient tray line area with concentration at 170ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Correct By: Corrected At Time Of Inspection

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Core-6-501.12, C: Cleaning, Frequency and Restrictions. ====Observed large amounts of black organic matter inside areas of Mongolian side grill; and deli slicer room. Notified Person in Charge (PIC). ----Dirty Floors. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. ====Observed inside shared walk in unit inside speed rack with open container of raw chicken stored over raw hamburgers. Notified Person In Charge (PIC). PIC moved raw hamburgers to be discarded. =====Separating types of raw animal foods from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas 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/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. ====Establishment has par cooking policy for par cooked chicken and par cooked hamburgers. At time of inspection no documents for par cooked hamburgers could be located. Notified Person In Charge (PIC). Per PIC all par cooking/non-continuous cooked foods need to be documented on the cooling chart by main walk in unit. Per employee par cooked hamburgers were from this morning. During this inspection, on the cooling chart was missing. Directed PIC to obtain new chart and document par cooked hamburgers on the par rack inside the main walk in unit. ====Written procedures for non-continuous cooking shall: Have obtained prior approval from the regulatory authority; Be maintained in the food establishment and are available to the regulatory authority upon request; Describe how the requirements for non-continuous cooking are to be monitored and documented. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. ===Hot cooked baked potatoes on cook hot line at 112*F-119*F. Notified Person In Charge (PIC). PIC verified internal temperatures and reheated baked potatoes over 165*F. ========Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. ===Establishment has time as control policy for bistro hot holding and cold holding food. At time of inspection no timers could be found at station. Notified Person In Charge (PIC). PIC labeled time of expiration to be at 7pm. ======= If utilizing 4 hours and no temperature control: The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage====Observed inside storage room area with open spray bottle of glass cleaner directly stored over open container of single use knives. Notified Person In Charge (PIC). PIC moved chemical glass cleaner away from single use utensils. ===Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Correct By: Corrected At Time Of Inspection