Us Egg Restaurant

Inspector's notes

****2nd Consecutive Violation**** Observed employee restroom that is used by both males and females that had no trash receptacle with a lid. Discussed with the person in charge that any restroom that can be used by a female should have a covered trash receptacle for proper disposal of sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed excessive organic matter buildup on and around the blade on the can opener. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection. 4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Addl Notes: Observed excessive organic matter buildup on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the shelving units in the walk-in cooler that are either dirty or contain exposed rust on the units. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Recommended replacing rusted out shelving. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak under the 3 compartment sink in the dish pit area. Discussed with the person in charge that all equipment should be maintained in good condition. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee restroom that is used by both males and females that had no trash receptacle with a lid. Discussed with the person in charge that any restroom that can be used by a female should have a covered trash receptacle for proper disposal of sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no signage on display at time of inspection. The person in charge stated that the sign was lost/destroyed in the recent storms. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sauerkraut, shredded cheese, and sliced ham in the 2nd cold holding unit to the right of the cook line. Per PIC, the food was placed into the walk-in at 10:30am and will be discarded at 2:30pm. Ambient air temperature taken with a min/max thermometer of the unit was 60*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The establishment will utilize time as a control and the walk-in cooler in the meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient air temperature of the 2nd cold holding unit to the right of the cook line was 60*F with a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Please have a technician service the unit prior to in-person reinspection on Friday, July 11th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Person in charge at the time of inspection did not have a current Certified Food Protection Manager certification. At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service 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.

Inspector's notes

On the line, the tops of the low boy coolers are on time control and the bottoms are on temperature control. In the bottoms of the two units closest to the dishwashing area, observed ham at 52*F, sausage at 53*F, diced tomatoes at 54*F, cooked chorizo at 52*F, and shredded cheese blend at 50*F. All foods were in the units less than 4 hours and were moved to the walk in cooler to rapidly cool.

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. Observed an employee crack several raw eggs into a pan of water to poach. With the same gloves, the employee then went and handled a piece of cooked ham from the grill and placed it on a plate to be served. When switching from raw foods to ready to eat foods, employees must wash their hands and get new gloves. Ham was discarded and employee was instructed to wash hands and get new gloves. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 a minor accumulation of slimy organic matter on the ceiling of the ice maker. This area should be cleaned as often as needed to prevent accumulation of organic matter growth. Please have this area cleaned more frequently. Correct By: Correct Prior To Next Routine Inspection