Friendship Village Of Tempe

Inspector's notes

Raw sausage and raw bacon stored over house made soup in the walk in cooler. *(The raw products were stored on a sheet pan.) Raw chicken stored over cooked crab in the walk in cooler. *(The crab was packaged and covered.) PIC relocated all items to proper locations. Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two ham items, salmon, pancake batter (with dairy), franks, sausage, three cut tomato items, crema, aioli, two chicken items, and garbanzo beans-53-67F in the four door reach in cooler in the pass through area. PIC stated that all items with the exception of the sliced ham, sausage, and franks had been in the unit for an extended amount of time and discarded-see embargo form. PIC stated that the ham, sausage and franks were recently placed into the unit and relocated the items to the walk in freezer to rapidly cool. Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temperature of the reach in cooler was 54F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Lamb chop, pork tomahawk, filet mignon, and bison item on Fireside menu that can be cooked to order is missing description that it can be cooked to order. PIC added the description and reprinted the menus. Ensure that all animal derived foods that can be cooked to order have a proper disclosure. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee in the ware wash area handled dirty equipment, then went to handle clean equipment without washing hands. Same employee touched face and hair, then went to handle clean equipment without washing hands. The employee was asked to wash hands when changing tasks. Ensure that employees wash hands after engaging in activities that may contaminate hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Veal stock, cooked shrimp, shrimp salad, and tuna date marked for use within 8 days. Marinara sauce item date marked for use within 13 days (1/22-2/2). All items were still within the 7 day time frame and the PIC stated that the use by dates would be corrected. TCS food should be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Addl Notes: Mortedella (deli meat), turkey bacon, and demi stock item with no prep or open dates. PIC stated that all items were made and/or opened within the last three days and provided date marks. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Raw bacon stored over cooked pasta, cooked sausage, and vegetable items on two different speed racks in the walk in cooler. PIC relocated the bacon. Ensure that food is protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee observed handling cooked baked potatoes with bare hands. Employee was asked to discard the potatoes. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Slicer, mandolin, and dicer stored as clean with excess old food debris present along the blade areas. PIC stated that all items 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

Two pans of rice and quinoa-117-130F in front grill area. PIC stated that all items had been in the hot holding unit for an extended amount of time and discarded -see embargo form. Keep TCS foods in hot holding at 135F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Spaghetti-60F, pumpkin pie-52F, and cheesecake-58F in the grill area service area and reach in cooler. PIC stated that the spaghetti was recently placed into the unit and relocated to the walk in cooler. PIC was unsure of how long the pie items had been in the unit and discarded-see embargo form. Keep TCS foods in cold holding at 41F or below. *Ambient temp of the reach in cooler where the pies were stored was 53F. PIC stated that the unit would be scheduled for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw wrapped mahi mahi in a container and raw salmon in a container above sweet potatoes, milk, and sweet potato butter in the bottom of reach-in unit in the main kitchen. Person in charge relocated the food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cottage cheese (45*F), diced ham (45*F), and hard boiled eggs (50*F) at the buffet station in the buffet room. Person in charge stated the food items came from the walk-in and were placed in the unit approximately 30 minutes prior to inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ravioli ranging from 116*F to 122*F in the hot well located in the front of the house (cafe). Also, observed potato wedges ranging from 116*F to 121*F in the hot holding unit (middle one) located by the office in the kitchen. Per the person in charge the food items were prepared less than an hour ago. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>> Observed 500 ppm Quat in two sanitizer buckets located in front of house cafe. Person in charge remade both sanitizer buckets to 150-400 ppm at the time of inspection.. Quaternary ammonium sanitizer levels must be between 150-400 ppm, or manufacturer's recommendation. Discussed the importance of proper sanitizer levels with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple (over 10) severely dented cans in food storage area. Manager removed cans. Ensure that food packaging is in good condition. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two packages of raw bacon stored directly on diced tomatoes and raw sausage stored over raw bacon in the walk in cooler. *(The bacon was in unopened packages and all items were covered.) PIC relocated all items 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

Establishment is doing reduced oxygen packaging for cooked pasta and holding the product for up to seven days according to the policy. PIC stated that the ROP pasta would not be used. Ensure that a variance is obtained when conducing an operation in which a variance is required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the high-temp dish machine with recently washed dishes, reach a maximum surface temperature after several full cycles, of 141.4F min/max thermometer, verified with PIC's min/max. The booster was observed to be without power and the breaker had tripped. PIC switched the dish machine over to chemical sanitizing and will ensure that the chlorine concentration is 50-100 ppm prior to use. A utensil temperature of at least 160F must be reached during the final rinse cycle for adequate sanitation. Dishes can also be sanitized in the 3-compartment sink until the dish machine is fully operational with a final rinse temperature that achieves a utensil surface temperature of 160F, or chemical sanitizing (50-100 ppm chlorine) with low temperature water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several recently prepped and cooling TCS foods in the walk-in cooler and various reach-ins, cooling in very deep, tightly covered plastic containers: diced ham, cooked noodles and house made pasta salads, pea salad, diced tomato salad, cooked muesli, etc. PIC placed all cooling TCS food items onto sheet pans or metal pans less than 4" deep, uncovered, and into the walk-in cooler to rapidly cool. PIC will retrain all employees on proper and effective cooling methods to ensure that TCS foods cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. Suggested using cooling logs. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several containers of pasta ranging from 65*F to 70*F located in the hot holding unit in the employee cafeteria. Per the person in charge the pasta was reheated less than two hours ago. Person in charge reheated all containers of pasta to 165*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several insulated buffet food covers made out of styrofoam with aluminum foil and duct tape covering the food in the buffet tables. Pieces of the styrofoam were coming off. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; PHF----Multiple pieces of equipment in clean storage area next to the storage room with excess soil residue and/or food debris present. PIC removed all items to be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. 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.-----Large containers of cream and butter items-123-130F in the small alto sham unit located in the center production area. Employee stated that both items were recently placed into the unit and reheated both items. Ensure that PHF/TCS foods are maintained at 135F or above when hot holding. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Serving utensils stored in a container of standing water between uses in the pizza oven service area. PIC removed the utensils. Ensure that in use food/ice-dispensing utensils are properly stored between uses. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. ====Observed employee with right hand glove directly touch raw battered fish and place into deep fryer. Employee took off glove. With same contaminated hand employee proceeded in directly touching clean equipment and plating open food directly touching burger and bun with contaminated gloved hand. Notified Person In Charge (PIC). PIC directed employee to take off contaminated gloved hand and wash hands appropriately. == Employee not washing hands often enough during food preparation to prevent cross contamination. Employee not washing hands between working with raw food and RTE food. 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-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. ====Observed high temperature dish machine with maximum temperature of 150*F-152*F with establishment and inspector min/max thermometers. Notified Person In Charge (PIC). Employee reset the booster unit. Min/max shows temperature of 162*F. =======When using high temperature to sanitize, minimum contact temperature needs to be 160*F to fully sanitize food contact equipment. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. ===Observed employee cooking raw fish in deep fryer. Observed cooked fish to be plated with internal temperature of 98*F. Notified employee. Notified Person In Charge (PIC); PIC and employee thermometer showed cooked fish at 99*F. Directed employee to discard improperly cooked fish.======Cooked fish needs to be at above 145*F to properly cook raw fish. 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/4616/25575/AMC-Toolbox---Cooking. Correct By: Corrected At Time Of Inspection