Pacifica

Inspector's notes

Low temp mechanical dish machine had a concentration of 0 ppm chlorine while in use. Verified with person in charge's (PIC) test strips. According to PIC, the machine was recently serviced. PIC will have recently washed dishes rewashed, rinsed, and sanitized. PIC replaced the chlorine bucket and primed the machine and it was observed to have a concentration of 50 ppm. Discussed checking the sanitizer concentration every morning and logging the concentration and necessary corrections before the dish machine is used in order to properly destroy pathogens on the dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a leak at the 2-compartment prep sink faucet and the spray nozzle faucet at the rinse sink before the dish machine. Discussed, with person in charge (PIC), repairing/replacing the faucet as necessary. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee that was not kitchen staff or getting food for a resident walked through the kitchen from the back door to the office area while food preparation was taking place. PIC stated that employees that are not kitchen staff and/or getting an items for a resident will be asked to not come through kitchen areas. PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

*THIRD CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee entered kitchen and went to handle clean steam table pans without first washing hands. The employee was asked to wash hands and did so. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw fish and raw bacon stored over cooked macaroni and marinara sauce in the walk in cooler.*The raw food items were stored on trays and the ready to eat food items were covered. The PIC relocated the ready to eat food items to proper locations. Ensure that food items are protected from cross contamination during storage, preparation, display.

Inspector's notes

There is a gap at the bottom of the kitchen door, which opens to the outside. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means. ** Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed the low-temp mechanical dish machine with a concentration of 0 ppm chlorine while in use. Verified with person in charge's (PIC) test strips. After priming the dish machine several times, it was discovered that detergent was being used in the line for chlorine. PIC will have recently washed dishes rewashed, rinsed, and sanitized. The detergent was replaced with chlorine and primed until the chlorine concentration in the dish machine observed at 50-100 ppm. Discussed checking the sanitizer concentration every morning and logging the concentration and necessary corrections before the dish machine is used in order to properly destroy pathogens on the dishes. Emailed a sanitizer log. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- No chlorine test strips available for low-temp dishwasher and no quat test strips available for 3-compartment sink at the time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to 10-day re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

-- Chlorine sanitizer undetectable on dishes in low-temp dishwasher. The PIC replaced the empty sanitizer container and primed the dishwasher. After replacing the container, priming and running the dishwasher through several cycles, the concentration levels tested between the 50ppm-100ppm requirements. Discussed the importance of ensuring employees are using test strips to verify proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen employee drink from blue can personal drink with no straw with right gloved hand. With same contaminated gloved right hand employee proceeded to directly touch shredded American Cheese. Notified kitchen employee. Directed employee to discard cheese and take off gloves and wash hand appropriately. ====Employee not washing hands after using the toilet room; caring for or handling service animals or aquatic animals; coughing, sneezing, using a handkerchief or disposable tissue; using tobacco, eating, or drinking. Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main walk in unit was at 50.8*F with min/max thermometer. Notified Person In Charge (PIC). Per PIC the walk in freezer was serviced. Internal temperature of tcs foods were: cooked hot dogs at 46; American cheese slices at 47*F; cut leafy lettuce at 48*F. Notified PIC. Directed PIC to maintain freezer door open to drop ambient to 43.8*F. TCS foods dropped temperature within 1.5 hours. =====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observe excessive black organic matter on floor in between ovens and flat top unit on main kitchen cook line. Notified Person In Charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed kitchen employee drink from blue can personal drink with no straw with right gloved hand. With same contaminated gloved right hand employee proceeded to directly touch shredded American Cheese. Notified kitchen employee. Directed employee to discard cheese and take off gloves and wash hand appropriately. ====Employee not washing hands after using the toilet room; caring for or handling service animals or aquatic animals; coughing, sneezing, using a handkerchief or disposable tissue; using tobacco, eating, or drinking. Corrective Action: Correct prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main walk in unit was at 50.8*F with min/max thermometer. Notified Person In Charge (PIC). Per PIC the walk in freezer was serviced. Internal temperature of tcs foods were: cooked hot dogs at 46; American cheese slices at 47*F; cut leafy lettuce at 48*F. Notified PIC. Directed PIC to maintain freezer door open to drop ambient to 43.8*F. TCS foods dropped temperature within 1.5 hours. =====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed with inspector min/max thermometer main walk in unit at 50.8*F; main walk in freezer unit ambient at 43.8*F. Opened walk in freezer door to cool down main walk in unit. After 1.5 hrs interior thermometers still reading 50*F and walk in freezer internal thermometer at 49*F. =====All cold holding equipment needs to be ambient below 41*F for main walk in freezer unit and main walk in freezer unit. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observe excessive black organic matter on floor in between ovens and flat top unit on main kitchen cook line. Notified Person In Charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inside main walk in unit on speed rack raw ground beef stored directly above raw lettuce; cooked chicken; cooked lasagna, salsa. Notified employee. Moved all foods from below raw ground beef. Notified Person In Charge (PIC).======Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed low temperature chlorine dish machine with clean containers and plates and jugs inside the unit with 0ppm Chlorine. Tested 5 times. All 0ppm Chlorine. Notified employee. Primed unit. Unit has 100ppm chlorine. Notified Person In Charge (PIC).== ===Safe concentration of chlorine for food safety is 50ppm-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside main walk in unit on speed rack with open package of cooked ham from 10/28; expired on 11/3; today is 11/8. Also observed 7 other open packages of cooked ham with no date markings. Notified employees; employees could not recall date opened. Employees discarded all unmarked packages of ham. Also observed package of roast beef with no date marking. Container of wilting lettuce with no date markings. Employees discarded all listed tcs foods. ====A food shall be discarded if: It exceeds the 7 days at 41ᵒF, except time it is frozen. It is in a container or package that does not bear a date/day and has been held for > 24 hours. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. ====Observed inside main walk in unit with open container of cottage cheese from 12/31/2023; expired on 1/6/2024; open cooked ham from 1/5/2024; expired on 1/11/2024; bag of open mozzarella cheese with no date. Notified Person In Charge (PIC); PIC discarded expired food products listed.==== A food shall be discarded if: It exceeds the 7 days at 41?F. 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,Repeat Violations: 2nd

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.----Cottage cheese item with 9-5 date mark and cooked rice item with no date mark in the reach in cooler. PIC discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-----Ice scoop stored directly in the ice in the ice machine. PIC relocated the ice scoop. Ensure that in use food/ice-dispensing utensils are properly stored between uses to reduce potential contamination. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions--Excess dust/soil residue present on ceilings and vents in the kitchen cookline/prep area. Ensure that physical facility is cleaned as frequently as necessary. Correct By: Correct Prior To Next Routine Inspection