Chelsea's Kitchen

Inspector's notes

Raw fish, was shrimp, and raw beef in prep top cooler next to deep fryer measured 49-54 degrees F internally. Items had been stocked about an hour prior and were packed with ice at time. Service call was placed for unit and all items inside will be held using time as a control until it is repaired. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 large covered plastic containers of salsa ingredients (roasted peppers and tomatillos) in walk-in cooler which measured 115 degrees F internally. Person in charge said these items were just moved into cooler and are supposed to be in ice baths. Items were moved to ice baths at time. Please ensure food items are cooled in shallow, uncovered containers or are cooled using additional cooling techniques such as ice wands/baths to allow for maximum heat transfer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leftover food debris in the potato dicer mounted on the wall in the prep kitchen, not actively being used at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 0 ppm chlorine sanitizer in the bar dish machine, actively being used at time of inspection. Chlorine sanitizer should be between 50-100ppm to ensure the dishes are properly sanitized. The machine was primed then tested correctly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ranchero sauce and salsa roja in deep 5 gallons containers, made yesterday, with temperatures ranging from 49-58*F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. This is a second consecutive repeat priority violation.

Inspector's notes

Observed cooked pork stew from yesterday in a deep 5-gallon container with a temperature of 52*F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. The PIC voluntarily discarded the stew. The PIC will review proper cooling methods with their team. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese sauce in a hot holding unit at the cook line with a temperature of 90*F placed into the unit this morning at 11am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leftover food debris and build-up occurring on the potato fry dicer. The dicer is mounted on the wall and was not being used at time of inspection. All food-contact surfaces must be cleaned to sight and touch when stored and not in use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up occurring in the back of house in the hand washing sink near the prep cook line, underneath the equipment of the server station, on the ceiling tiles in the back of house, and the wall underneath the bar by the dish machine. 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. Discussed maintaining a daily cleaning log. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prime rib in the tall hot holding unit located by the prep area in the back of house with temperatures ranging from 97-101*F. The PIC stated it is about to be used for stock and had been placed into the unit 3 hours prior. Observed cooked chicken in the hot holding unit at the cook line with temperatures ranging from 119-127*F. Per PIC the chicken was made 45 minutes prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fish at 65*F in the bottom portion of the main, large cold holding unit at the cook line. Ambient air temperature of the unit was 57*F with a min/max thermometer. Per PIC the cold holding unit was stocked at 11 am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to an alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the bottom portion of the main, large cold holding unit at the cook line with an ambient air temperature of 57*F using 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. PIC will utilize the walk-in cooler until the unit has been serviced by a professional technician. 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 the slicer attached to the wall, used to cut potato fries, next to the prep sink in the back of house, with food debris build-up. This slicer should be cleaned and sanitized once every 24 hours to prevent build-up. PIC took the slicer apart and sent it to dish. Correct By: Correct Prior To Next Routine 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 salsa verde and cheese sauce inside the hot holding unit on the right side of the cook line with internal temperatures of 80-90*F. Time/temperature control for safety foods should be hot held at 135*F or higher to prevent the growth of pathogens. PIC stated they were just placed into the unit around 11am when the restaurant opened. PIC had the salsa and cheese reheated to 165*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 cooked green peppers in the top reach in part of the cold holding unit in the raw protein station at the cook line with an internal temperature of 110*F. Observed Pico de Gallo and guacamole (cut tomatoes) in the walk-in cooler with internal temperatures of 55-57*F, in containers greater than 4 inches and covered. PIC stated they were made this morning before opening around 11am and placed the food to cool in shallow pans. PIC stated they will retrain staff on proper cooling methods. Provided cooling handouts. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed frozen chicken in the prep sink with the faucet turned on. Proper thawing methods consist of using the walk-in cooler or fully submerging the chicken in running water using a container. PIC placed the chicken into a tall container to properly thaw. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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. Observed garnishes sitting in containers on the bar, directly in front of customers without any protection, i.e. covered or sneeze guards, to protect from contamination. PIC removed the garnishes to the counter area behind the bar. Correct By: Corrected At Time Of Inspection