The Village At Ocotillo

Inspector's notes

Opened employee drink items stored on the make line and in the reach in cooler in the cookline area directly next to and over open 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Raw sausage stored over raw bacon and raw turkey stored over raw shrimp in the walk cooler. (*All items were packaged and stored on a sheet tray.) PIC relocated the bacon and shrimp to proper locations. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Slicer stored as clean with excess old food debris present along the blade area. PIC stated that the slicer would be properly cleaned. Ensure that equipment, food-contact surfaces, nonfood-contact Surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection

Inspector's notes

Grits-95F and oatmeal-112F cooling the cooler drawer unit below the grill area. Two containers of cut melon-48-52F cooling in the reach in cooler in the server pass thru area and in the table top area of the make line in the server pass thru area. PIC stated that all items began cooling about an hour prior and relocated the the walk in cooler and/or freezer. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tuna, cheddar cheese, deli turkey, deli ham, provolone cheese, cut lettuce, diced chicken, and liquid eggs ranging from 46*F to 58*F in the top and bottom of the make-line unit. Ambient temperature of the top was 43.7*F and the bottom was 40.6*F using min/max thermometer. Person in charge stated all of the food items were in the unit since yesterday. Also, observed diced ham and ground cooked sausage ranging from 44*F to 48*F in the tall refrigerator next to the steam table. PIC stated the food items were in the unit since yesterday. Ambient temperature was 38.4*F using min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked breakfast ground sausage that was covered and cooling in the tall refrigerator by the steam table. Employee stated the ground sausage was placed in the unit at approximately 12:00pm and time of inspection was approximately 1:30pm. The temperature of the ground sausage was 53*F. Employee moved the ground sausage to the walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli turkey, shredded cheese blend, parmesan cheese in the top of the make-line unit on the left and diced chicken blue cheese, and egg salad in the bottom of the make-line unit on the left ranging from 44*F to 51*F. Ambient temperature of the top was 47*F and the bottom was 45.6*F using min/max thermometer. Corrected at time of inspection. The shredded cheese blend and parmesan were placed in the unit less than four hours ago per the person in charge and relocated to the walk-in to rapid cool, all other TCS foods improperly cold held were discarded by PIC at time of inspection.

Inspector's notes

Two pans of raw turkey items stored over multiple pans of raw beef items in the walk in cooler. (*All of the beef items were packaged.) PIC relocated the turkey to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 observed handling (wrapping in saran wrap) two peeled and cut red onions in the cookline area. Employee was asked to discard the onions that were touched with bare hands and put on gloves when handling ready to eat foods. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods. Correct By: Corrected At Time Of Inspection

Core-6-501.110, C: Using Dressing Rooms and Lockers----Employee personal phone and glasses stored on the prep table next to clean equipment in the cookline area. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Observed employee with gloves in dish pit area touch dirty dishes and food particles. Employee then proceeded in touching clean bowls and plates and cups with contaminated dirty gloved hands. Notified employee. Notified Person In Charge (PIC). Employee needs to rewash, rinse and sanitize. Reviewed with employee to take off gloves and wash hands before touching clean food equipment. ====== ??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 VIOLATION-3-501.14, P: Cooling. ===Observed establishment cooling half cut large cantaloupe inside main walk in unit with internal temperature of 50*F. Large container was placed above cut cantaloupe. In previous inspection discussed to refrain from stacking cut cantaloupe containers. Notified Person In Charge (PIC). Per cook employee the cantaloupe was prepared at 7am. Time of inspection is after 12pm. Cantaloupe needs to be cooled within 4 hours. PIC voluntarily discarded improperly cooled cut cantaloupe.=========TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. ===Observed inside main walk in unit with open container of hummus with open date of 11/6; expired on 11/12; today is 11/29; also observed inside 4 door refrigerator with cut cubed ham from 11/22; expired on 11/28; cut sliced turkey from 11/22, expired on 11/28; today is 11/29. Notified Person In Charge (PIC). PIC voluntarily discarded expired foods listed. 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. Correct By: Corrected At Time Of Inspection