American Legion

Inspector's notes

Observed opened bags of lettuce with no date marks. Observed opened container of cooked hashbrown potatoes with no date mark. According to employee, items have been opened for less than 7 days. All opened, ready-to-eat TCS (time and temperature controlled for safety) foods must be date marked within 24 hours of opening/prep. Items were labeled at 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: **2nd repeat violation** Observed salsa container with a date mark of 2/14. Observed cooked chicken dated 3/4 and 2/28. Observed green chili sauce dated 3/4. 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). 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

Observed bowl inside of coleslaw container being used as a utensil. All utensils must have a handle to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pico de gallo 10/31 in walk-in cooler more than 7 days past discard date.

Inspector's notes

Observed several foods stored directly on floor in walk-in cooler. Please keep all foods 6 inches directly above floor.

Inspector's notes

Observed employee personal beverages stored throughout the kitchen.

Inspector's notes

Observed raw breaded chicken stored directly above smoked chicken and raw shelled eggs stored above potatoes in walk-in cooler.

Inspector's notes

Observed deli slicer back blade area with accumulation of debris. PIC disassembled to be washed rinse and sanitized at time of inspection. Discussed covering deli slicer to prevent contamination.

Inspector's notes

Observed open container of pre-packaged hard boiled eggs dated 8/6 (3 days past discard date). Also observed cooked bacon in reach-in cooler 8/8 (1 day past discard date).

Inspector's notes

Observed deli slicer with accumulation of dried up tomatoes on food contact surfaces. According to PIC, deli slicer was used day prior to inspection and was set aside to be washed, rinsed and sanitized.

Inspector's notes

Observed raw chicken, hamburger patties, pancake batter, ham, turkey, shelled eggs, shredded cheese, french toast, green chile, roast beef and mushrooms with an internal temperature of 59-65*f in reach-in cooler near prep sink. All TCS foods improperly cold held were discarded by PIC at time of inspection. Also observed cooked potatoes with an internal temperature of 48*F on rack next to oven. According to PIC, potatoes are stored at room temperature all day until they are needed for dinner. Discussed cooked potatoes being a TCS item once cooked and importance of storing in hot or cold holding equipment when not in use. Corrective Action: Corrected at time of inspection. 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.

Inspector's notes

Observed reach-in cooler with an internal temperature of 65*F. It was determined a can of whipped cream was blocking air flow and once moved unit temperature dropped to 41*f. Please monitor regularly to ensure proper temperatures are maintained for cold holding equipment.

Inspector's notes

Observed several containers used for sauces with residue from day dots. Please Discussed importance of removing day dots after warewashing.

Inspector's notes

Observed baked potatoes wrapped in foil with an internal temperature of 48*f on storage rack next to oven.PIC had removed from walk-in cooler 30 minutes prior to inspection and were instructed to move back to walk-in cooler to rapidly chill.

Inspector's notes

Observed gravy in deep pan more than 4 inches high and with lid cooling in walk-in cooler at 145*F. PIC moved gravy to shallow pan to allow proper cooling. Discussed proper cooling methods with PIC.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Must obtain within 90 days.

Inspector's notes

Observed mechanical dishwashing machine dispensing 0 PPM of chlorine at time of inspection actively being used. PIC made a service call at time of inspection. Please test regularly to ensure proper levels are maintained at all times. Three compartment sink will be used until repairs are made.

Priority Foundation-2-301.15, Pf: Where 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. Observed employee wash hands in prep sink without first removing gloves. Instructed employee to remove gloves and wash hands in designated hand washing sink for 20 seconds. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed heavy accumulation of food debris on food contact surfaces of deli slicer. PIC stated deli slicer had not been used and was instructed to disassemble to be wash, rinsed, and sanitized. Please maintain a regular cleaning schedule to prevent accumulation of food debris. 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. Observed wonton soup cooling in walk-in cooler from previous day in deep plastic container with an internal temperature of 48*F. Discussed purchasing ice wands and using ice bath to help cool food properly using an approved cooling method. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked pork sausage links above stove with an internal temperature of 107*F. According to PIC, sausage had been held for breakfast for more than 2 hours and was discarded at time of inspection. All hot foods must be stored above 135*f to prevent bacterial growth. ***REPEAT VIOLATION*** Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed mashed potatoes 120*F, oven baked potatoes ( 70*F) and grilled onions 78*F-120*F stored above grill area, in steam table and on cooling rack with an internal temperature below 135*f. Also observed pulled pork hot holding in upright warmer with an internal temperature of 64*f. Warmer had an ambient air temperature of 170*f at time of inspection. PIC voluntarily discarded baked potatoes and grilled onions. PIC stated other foods were stored in steam table for less than one hour and were moved to oven to re-heat to 165*f prior to hot holding. Also discussed re-heating foods to 165*F prior to hot holding. Correct By: Corrected At Time Of Inspection

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. Observed tomatoes, lettuce, swiss and colby jack cheese with an internal temperature of 53*F in refrigerated counter top cooler. PIC stated foods had been stored in cooler overnight and discarded foods at time of inspection. please monitor foods closely to ensure cold TCS foods remain below 41*f. 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. Observed chicken noodle soup cooling in deep plastic container, covered with lid in bottom shelf of walk-in cooler. PIC re-arranged soup into large shallow pan and used an ice bath to cool soup rapidly. Discussed approved methods for proper cooling and encouraged purchasing ice wands. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Observed refrigerated counter top cooler with an ambient air temperature of 55*F. PIC stated unit would not be in use and was disconnected at time of inspection. Discussed importance of keeping cold equipment at or below 41*f. Correct By: Corrected At Time Of Inspection