Ikea Arizona

Inspector's notes

Observed several sides of cold-smoked salmon thawing in manufacturer's sealed reduced oxygen packaging (ROP). Packaging states product should be kept frozen. Fish packaged in ROP that states "keep frozen" should be fully removed from the packaging prior to thawing under refrigeration or thawed under cold running water and them promptly removed from packaging as soon as it has thawed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping cloths in sanitizer buckets throughout the kitchen with a quaternary ammonium (quat) sanitizer concentration of less than 150ppm. Quat sanitizer solutions for food contact surfaces should be maintained at 200-400ppm. PIC directed employees to remake sanitizer buckets during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

PVC drain line for thermalizer extends several inches past the flood rim of the closest floor drain. Drain lines for equipment with a water connection must have a 1-inch air gap at the nearest floor drain to prevent formation of a cross-connection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several small side salads cut lettuce, cut cucumber and cut carrots at the self-serve salad table by the register. The salads were at a temperature of 49*F and per person in charge (PIC) the salads were made and then placed on the cold holding unit 15 minutes prior. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed with PIC the salads shall be cooled to 41*F in adequate refrigeration like the walk-in refrigerator before going into the prep salad table as it is only a cold holding unit. PIC placed salads into the walk-in to cool rapidly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed either separated caulking or caulking with black organic matter along the three compartment sink and handwash sink/splash guards in the dish room. Discussed with Person in Charge (PIC) if fixed equipment is not spaced enough to be properly cleaned it shall be sealed with caulking to create a smooth and easily cleanable surface to prevent accumulation of organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee touch dirty dishes and then touch clean dishes without washing hands. Also observed employee adjust sleeves with gloved hands and then touch a food pan without cleaning hands. Discussed with Person in Charge (PIC) 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed customer self-serve egg and cheese medallions hot holding at an internal temperature of 95*F with the handle store touching the medallions. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Also discussed with PIC all utensils stored in food shall be stored in a way the handle does not come in contact with the food. The egg and cheese medallions improperly hot held were embargoed and discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several snap traps in the dish area and under the hot and cold holding tables in the kitchen. Discussed with PIC snap traps are not approved form of pest control in Maricopa County. Maintenance manager removed all snap traps at time of inspection. Corrective Action: 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 multiple soda nozzles with a heavy accumulation of food debris on the inside. Discussed cleaning soda nozzles at a cleaning frequency that prevents buildup. Discussed that manual scrubbing is necessary to remove buildup. The PIC stated the nozzles would be washed, rinsed and sanitized this evening. Correct By: Correct Prior To Next Routine Inspection