White Chocolate Grill

Inspector's notes

Observed drain pipe from coffee machine just below floor line of floor sink. Informed Person in Charge that all plumbing must be maintained in good repair at all times and to raise the pipe higher above the floor drain to provide a proper air gap. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked cut beef, grilled chicken and backed turkey breast held at 100-102 degrees F. Chef discarded the items due to their policy. Corrective Action: Corrected at time of inspection.

Inspector's notes

A container of ribs cooked last night, which was cooling in a walk-in cooler, was placed in a reach-in cooler in the cook line at a temperature of 55°F. The item was returned to the walk-in cooler to cool properly. Arugula and cut Roman lettuce received an hour ago and were held in reach in a cooler in the cook line at 45 degrees F. Items were covered with ice for rapid cooling. Reach-in coolers can hold the temperature, but are not able to cool down rapidly. Use the walk-in cooler for rapid cooling. Corrected at the time of inspection.

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. A piece of raw beef steak is stored inside of cooked ribs individually wrapped with plastic bags that are slightly bloody in reach in cooler in cook line. Contaminated item was discarded. 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. Chicken cooked at 1:30 with a time tag is held at 110 degree F in hot holding box in cook line. Chef discarded the food item. 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. Cooked crabs and veggie burger held at 50 degree F in reach in cooler in cook line for less than 4 hours. Chef discarded the food items per establishment's policy. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Establishment is using time as control for both hot holding and cold holding of some food items. There is no policy explaining the procedure. Policy should explain what food items are using time as control. What items are time tagged, food items using time for food safety must be discarded after 4 hours. Create the policy and related logs. Email the policy and forms to inspector for evaluation. Correct By: Correct Prior To Reinspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. Food after being cooked or prepared stored in reach in cooler for service in big containers or containers are overfilled. Use shallow or small containers and store less food in each containers. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 packaged ground beef are stored on top of packaged roast beef in walk-in cooler's shelf racks. The manager was advised to store raw meat according to the required cooking temperature. The manager removed packaged ground beef and stored them on the bottom shelf. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. Coos coos made today is stored in a deep bucket with a depth of more than 4 inches in a reach-in cooler in the cook line. The item was removed and stored on a tray. Correct By: Corrected At Time Of Inspection

Core-2-402.1 , C: Effectiveness-Hair Restraints A server with long hair hanging on her face and shoulder is serving food to customers. The manager advised her to tie back her air during work and she did. Correct By: Corrected At Time Of Inspection