Nick's at Pinnacle Peak

Inspector's notes

Observed raw chicken, sliced tomatoes, and tomato sauce in prep table cooler at 44-53 °F. Observed minimum ambient air temperature of 35 °F in cooler as measured with min/max holding thermometer. Foods had been moved from walk-in cooler less than one hour prior as per person in charge. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. Person in charge moved all TCS foods to walk-in to rapidly cool at time of inspection. Discussed cooling methods and monitoring temperatures with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli slicer stored as clean on prep table with visible food debris on slicer at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. PIC relocated food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed caesar dressing with 11/11 date mark in the walk-in and no date marking on cut tomatoes on the prep line. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Per PIC, caesar dressing was incorrectly date marked and was made on 11/17, PIC stated tomatoes were cut 11/17. Proper date was marked on cut tomatoes and caesar dressing at the time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: Observed tiramisu with 11/13 date marking in walk-in cooler. Per PIC, tiramisu was prepared 11/14. RTE/TCS foods requiring date marking must be discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. Recommended additional employee working during lunch hours with food manager certification. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At prep table, on magnetic knife strip, several knives with accumulation of food debris on blades. Per manager, knives not used today and stored as clean. Knives were removed from magnetic knife stripe and will be warewashed along with magnetic knife strip. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

On shelf above salad prep table cooler and prep table, bottle of unknown pills stored on sheet pan with food utensils and packaged food. Bottle of unknown pills was discarded. Discussed proper storage of medications. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under § 7-101.11and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, pizza sauce/ 4/17 and tomato based wine sauce/ 4/16 past 7-day discard date. Employee discarded pizza sauce and wine sauce. See embargo form. Discussed 7-day discard date, with preparation date as Day 1 with an additional 6 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In walk in cooler, cooked marinara sauce and cooked pizza sauce without date marks. Per employee, sauces were prepared >3 days ago. Employee provided date marks on marinara and pizza sauces. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee handled trash can then handled clean dishware for storing of food, without a proper handwash after contamination. Employee moved dishware to be re-washed, washed hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked bolognese sauce without date mark. Per employee, bolognese sauce was prepared 3 days ago. Employee provided date mark on bolognese sauce. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ...........On cook line, in use knives stored in between prep table coolers and prep table in between uses. Knives were moved to be warewashed at time of inspection. Discussed proper storage of in use utensils in between uses. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ...............In walk in cooler, marinara sauce with internal temperatures of 48*F-50*F. Per employee, marinara sauce was prepared the previous day. Marinara sauce was discarded. See embargo form. Discussed proper cooling temperatures and methods with employees. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection