Sunrise

Inspector's notes

Observed cooked gravy, mashed potatoes, cooked mixed vegetables, and cooked riblets stored in pans next to the steam well and on the oven (not on) with internal temperatures of 63-95F, probe thermometer, verified by PIC. According to cook, the TCS foods were cooked and cooled the day prior to inspection and have been stored on the cook-line during meal service for less than an hour. The TCS foods are not fully reheated until ordered and are intended to be under cold holding until plating for immediate service. PIC uncovered and placed the pans of food in an ice bath to rapidly cool to 41F. Discussed portioning the food and storing in the prep cooler to maintain 41F or less during service. Also discussed not overfilling the pans in the top of the prep cooler to maintain TCS food 41F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed a ceiling tile in the office/dry storage room to have a large hole. According to PIC, maintenance is aware of the damaged ceiling tile and has plans to replace it. Physical facility must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There is excess ice buildup in freezer under/behind the fan area along the line. PIC stated that the unit would be scheduled for maintenance/repair. Ensure that the equipment is maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There is a large hole in a ceiling tile in the storage room. Ensure that ceiling is repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No paper towels or hand drying device available at the hand wash sink in the cookline area. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chicken salad-46F, two cartons of liquid eggs-53-63F, and butter items-80F stored in make line unit and in a cabinet in the server pass thru area. Employee stated that all items with exception of one carton of liquid eggs had been in the units for an extended amount of time and discarded-see embargo form. Employee stated that one carton of the eggs had been in the unit for less than 1 hour and relocated to the walk in cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: At 5ºC (41ºF) or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

In use lactic acid (Sink and Surface) sanitizer at 0-170ppm in the three compartment sink. The PIC manually adjusted sanitizer to proper concentration of 272 ppm. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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: In use high temp dish machine temperature fluctuating between 144-145F. PIC stated that all equipment would be sanitized in three compartment sink and called to have dish machine serviced. Ensure that water used as sanitizer has a utensil surface temperature of at least 160F for mechanical ware washing machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Opened package of franks with 2-4 date mark, chili sauce with 2-6 date mark, and opened package of corn item with 2-11 date mark in the walk in cooler. PIC discarded all items-see embargo form. 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

Stand mixer whisk in disrepair with broken and missing pieces of the whisk. Pan in clean storage area with Teflon cracking and hanging off of the pan. PIC stated that the both items would be replaced. Ensure that food contact surfaces of equipment/utensils are in good condition and smooth and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Four severely dented cans in food storage area. PIC removed cans. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Corrective Action: Corrected at time of inspection.

Inspector's notes

*FOURTH CONSECUTIVE VIOLATION* Slicer, interior of the microwave, and stand mixer stored as clean with excess old food debris present along the blades, food contact surface area, along interior top, and guard 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

In use sink and surface sanitizer (lactic acid) at 1130 ppm in the three compartment sink. Employee remade the sanitizing solution to proper concentration of 272-700ppm. Ensure that sanitizer is at proper concentration when used on food contact surfaces according to manufacturer’s directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Lactic Acid (Sink and Surface) sanitizer solution in cloth buckets with concentration at 0ppm. PIC stated that solution would remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee personal phone, charger, and airpods stored on top of food (jelly) on shelf above make line. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There is excessive soil residue/old food debris on the floors and drain in the cookline area, under the prep table next to the food prep sink, and in the storage room. Ensure that physical facility is cleaned as frequently as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee in the cookline area picked an item up off of the floor, then grabbed a hand blender, and a serving spoon, and went to blend soup on the stove without washing hands. PIC stated that the employee would be properly trained on when to wash hands. Ensure that employees wash hands after engaging in activities that may contaminate hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

A bag containing three heads of cabbage that were rotten with black residue present and severely discolored in the walk in cooler. PIC discarded-see embargo form. Discard food items as necessary and ensure that FOOD is safe and unADULTERATED. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw bacon stored over cherry pies and cookies in the walk in cooler. (*The bacon was packaged and on a speed rack.) Employee relocated the bacon 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.

Inspector's notes

*THIRD CONSECUTIVE VIOLATION* Dicer, rolling pin, and stand mixer stored as clean with excess old food debris present along the blades, food contact surface area, and guard areas. PIC stated that both 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

Three pans of ham 78-94F in the steam table and under the heat lamp in the cookline area. Employee stated that the ham had been baked about an hour and a half prior and reheated the ham to proper temperature. Ensure that PHF/TCS foods are maintained at 135F or above in hot holding. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.----Sliced salad beets in the walk in cooler with prep/open date of 2-15 (today) excessively rotten with white mold/residue present in multiple areas. PIC discarded the beets-see embargo form. FOOD shall be safe, unADULTERATED, and honestly presented. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and 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/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Slicer and stand mixer stored as clean with excess old food debris present along the blade and guard areas. PIC stated that both items would 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-3-501.18, P: 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.----Pasta item with 2-4 date mark in the make line/reach in cooler unit. Mashed potatoes with 2-15 date mark (today) in walk in cooler. PIC stated that the mashed potatoes were made on 2-7 and discarded both items-see embargo form. Buffet ham in the walk in cooler with no date mark, PIC stated that the ham was opened on 2-13 and provided a date mark. 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. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking-----Opened employee drink items stored over/next the make line/reach in cooler and on the prep table next to the stand mixer. PIC relocated employee items to proper location. Ensure that there are designated areas for personal items or eating, drinking and tobacco use for personal located to protect food, equipment, utensils, linens, single-service and single-use articles. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and 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/4574/AMC-Toolbox---Food-Contact-Surfaces.-----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. 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 hamburgers and franks-90-91F in the reach in area of the make line cooler. Employee stated that the items had been out of the refrigerator during breakfast service to be heated for lunch and was unsure of exactly how long. PIC discarded all items-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. Correct By: Corrected At Time Of Inspection