Fellowship

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Employee handling dirty equipment in ware wash area went to handle clean items without washing hands. Employee in the cookline area handed a raw hamburger patty; then changed gloves and went to handle clean plates, spring mix , and strawberries without washing hands. The PIC asked the employees to wash hands when changing tasks and stated all employees would be trained on proper handwashing. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee in the cookline area handled a cooked food item off of the griddle/grill area to plate for a resident order with bare hand. Same employee handled a tortilla for resident order with bare hand. *(Employee was wearing a glove on one hand only and was handing food items with the non-gloved hand.) The PIC stated that the employee would be instructed to wear gloves on both hands when handling ready to eat food items. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two separate tilapia filets cooked to 137F and 139F. The employee relocated the tilapia back to the griddle to fully cook to 145F.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Cream cheese, turkey, cut tomatoes, multiple cut lettuce items, multiple chicken items, cooked pasta, cut melon, shrimp, cottage cheese, franks, and hamburger patties-47-55F in the make line/reach in cooler unit and on a prep counter in the cookline/prep area. Employee stated that all items with the exception of the melon had been in the unit or on the counter for less than 2 hours and relocated to the walk in cooler. Employee stated that the melon had been in the unit for an extended amount of time and discarded-see embargo form. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: At 5ºC (41ºF) or less. Corrective Action: Corrected at time of inspection. *Ambient temperature of make line/reach in cooler in the cookline area was 50-51F. PIC removed all food items from the unit and stated that the unit would not be used until it is maintaining 41F or below. Establishment has sufficient refrigeration.

Inspector's notes

Employee handling dirty equipment in ware wash area went to handle clean items without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two separate employees observed filling pitchers from the hand wash sinks in the cookline area. The PIC stated that employees would be instructed to use the food prep sink for water. Ensure that hand wash sinks are used for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

French toast batter-65F, liquid eggs-66F, cut tomatoes-52F, and cut spinach-58F on the prep counter and in a steamer well with ice. Employee stated that all items had been out for less than 2 hours and relocated to the walk in cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: At 5ºC (41ºF) or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hard boiled eggs, cooked ribs, franks, and deli meat items without date marks in the reach in cooler in the cookline area and walk in cooler. PIC stated that all items were prepped or opened within the last four days and provided date marks. PHF/TCS food should be clearly marked to indicate the date the food shall be consumed or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

No light available in walk in freezer. Ensure that adequate lighting is provided. Corrective Action: Correct prior to next routine inspection. 6-501.110 - Core: Using Dressing Rooms and Lockers Addl Notes: There were two cell phones stored in the prep areas next to clean equipment and open food items in the server pass thru area and in the cookline. Storage of employee possessions was discussed with the person in charge. Personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed deli sliced ham (58*F) in the bottom of the make-line unit on the left. Person in charge (PIC) was not sure how long it was in there and voluntarily discarded. Also, observed cut tomatoes (48*F) in the walk-in. PIC stated the tomatoes were transported from a different walk-in less than one hour prior. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken and raw beef stored on the top shelf above salmon and hotdogs in the reach-in unit on the left of the make-line. Notified person in charge and they moved the raw chicken and beef to the bottom. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ceilings in the front area of the kitchen, including the cook-line and dish pit, to have an accumulation of soil and dust. Discussed cleaning the ceiling tiles. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ===2nd Consecutive

Inspector's notes

Observed the ceilings in the front area of the kitchen, including the cook-line and dish pit, to have an accumulation of soil and dust. Discussed cleaning the ceiling tiles. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tomatoes, lettuce, tuna salad, american cheese, swiss cheese, diced chicken, cooked eggs, salad, cooked fettucine, raw steak, hamburger meat, shrimp, and salmon in the bottom of the make line unit ranging in temperature from 47*F to 51*F. Per the person in charge the items were placed in the unit from the walk-in less than 4 hours ago. Person in charge moved the items back into the walk-in and made ice baths. Ambient temperature of the unit was 51.8*F using min/max thermometer. Also, observed salad and sour cream in the reach in unit next to the ice cream ranging from 47*F to 49*F. Ambient temperature was 55.4 *F. Per the person in charge, the items were placed in the unit less than 4 hours ago from the walk-in. Person in charge moved items back to walk-in. Corrective Action: Corrected at time of inspection.

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment----Condensation leak inside reach in cooler under make line causing some pooling of water inside unit. Ensure that the equipment is repaired properly. Correct By: Correct Prior To Next Routine 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.----Liquid eggs-70F, French toast batter-61F, and cut spinach-50F on a prep table and in front of the stove/grill in the cook line area. PIC voluntarily discarded all items-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. 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.----Cooked breakfast sausage-98-101F on a sheet tray in the cookline area. Employee was unsure when sausage was made and discarded-see embargo form. Keep PHF/TCS foods in hot holding at 135F or above. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco-----Opened employee drink item and open partially eaten food stored on the prep table/make line in the cook line area next to clean equipment and food items. PIC removed the drink and food items. Ensure that employees eat and drink where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 cookline area observed washing hands for less than five seconds and without soap. Employee was instructed on how to properly wash hands. Ensure that employees are properly washing hands and exposed arms for at least 20 seconds. 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 cookline area handled personal phone then put on gloves and handled food items without washing hands. . Same employee handled raw sausage to put on the grill, changed gloves, then went to handle ready to eat food items and clean equipment without washing hands. Two separate employees entered the kitchen from the dining room area then put on gloves and went to handle food items and clean equipment without first washing hands. PIC educated the employees on when to wash hands. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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.----Raw salmon stored over diced onions in the walk in cooler. PIC relocated the onions to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-201.12, P: Exclusions & Restrictions; Conditions of Exclusion and Restriction. ===Observed employee with blue bandage on right upper hand thumb grabbing reusable ice cream cups and directly scooping ice cream into cup. Notified Person In Charge (PIC). PIC directed employee to put on gloves while handling open food and single use items. ==Employee does not know to put on glove over cut bandage on hand/s. 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/4620/AMC-Toolbox---Employee-Health. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. =====Observed dish pit employee with gloved hands touch dirty cups and utensils. Employee with same contaminated gloves proceeded in touching clean dishes to right of dish machine. Notified Person In Charge (PIC). PIC directed employee to take off gloves and wash hands 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; handling soiled equipment or utensils. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. ===At time of inspection observed large red handled knife inside the hand-sink closest to dish pit area. Notified Person In Charge (PIC). PIC removed knife from hand sink to allow access to wash hands. =========Maintained so accessible at all times. Not used for other purposes than handwashing. 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. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. ====Observed large amounts of food debris around the dish pit floors; large grey organic matter on ceilings on main cook line and server line. Notified Person In Charge (PIC)======Dirty floor, dirty ceiling. Correct By: Correct Prior To Next Routine Inspection