Arizona School Meals LLC

Inspector's notes

Employee prepping cheeseburger pasta items handled hat and ear bud that was being worn, then continued to work with food items without changing gloves and washing hands. The employee was asked to wash hands and did so. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and.....During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Two large, deep containers of cheeseburger cheese sauce-48-52F in the walk in cooler in the production room. The PIC stated that the sauce was made the previous week and had been out of the cooler recently for about an hour to an hour and a half. The PIC had the sauce items put into smaller containers to rapidly cool. 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

The gasket on the walk in cooler with the glass door and walk in cooler #3 is in disrepair and hanging off of the doors. Ensure that the gaskets are repaired or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No light available in walk in freezer located behind walk in cooler #3. Ensure that adequate lighting is provided. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Quat sanitizer solution in cloth buckets with concentration at 0ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large container of turkey deli meat-50-52F on a prep table in the production room. Employee stated that the turkey had been out of the cooler for about forty minutes and relocated to the walk in freezer to rapidly cool. 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

The gasket on the walk in freezer in the oven room is in disrepair and hanging off of the door. Ensure that the gasket is repaired or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ice scoop stored in ice machine between uses. PIC relocated ice scoop out of machine. Ensure that in use food/ice-dispensing utensils are properly stored between uses to reduce potential contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

The FRP and stainless steel is separating and gapping from the wall next to the back door in the cook/multiple oven room. Ensure that walls are repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Multiple stacked pans in clean storage area with excess old food debris present. All items were removed to 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

*THIRD CONSECUTIVE VIOLATION* Five large, deep (about 8 inches of product), and covered containers of sauce items (Marinara pasta sauce, mama mia pasta sauce, and turkey taco sauce) cooling in the walk in cooler units in the prep area and in the cook line area. PIC stated that all items were placed into the units to begin cooling about an hour and a half to three hours prior. PIC had all items uncovered and separated the food into thinner portions. 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

Two large tied bags/containers of beef au jus-76F cooling side by side in a pan in the walk in cooler in the front prep area. The PIC stated that the au jus was made about 2 hours prior and placed the au jus in an ice bath and larger pan to rapidly cool. 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. *SECOND CONSECUTIVE VIOLATION

Inspector's notes

Ice buildup in walk in freezer #3 under the fans and along the back wall area. 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

No light available in the walk in freezer where the proteins are stored, cookline-oven area. Ensure that adequate lighting is provided. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.-----Multiple pans of baked beans-47-54F cooling on a speed rack in tightly covered containers in the production walk in cooler. *(All items were cooling from an ambient temperature.) The PIC stated that the beans had began to cool 3-4 hours prior. The PIC uncovered and relocated the beans to a walk in freezer to rapidly cool. PHF/TCS prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. 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.----Multiple pans of green beans-49-59F cooling on multiple speed racks in tightly covered containers in the walk in coolers in the production and cookline areas. Large deep covered container of tuna salad-66F cooling in the cookline walk in cooler. *(All items were cooling from an ambient temperature.) The PIC stated that all items were prepped and/or portioned and began to cool 1-2 hours prior. The PIC uncovered and relocated the green beans to a walk in freezer to rapidly cool. PIC divide the tuna salad into smaller portions and relocated to a walk in freezer to rapidly cool. 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 Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability----The floor under the three compartment sink is lifting at the wall area. The floor in the ice cube freezer area is in disrepair and has concrete exposed in multiple areas. Ensure that floor is repaired properly to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions--Excess debris/dust present on the ceiling in cookline area. PIC stated that ceiling would be cleaned. Ensure that physical facility is cleaned as frequently as necessary. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.110, C: Using Dressing Rooms and Lockers----Employee personal phone stored on the prep table next to clean equipment and food items. PIC instructed the employee to remove the phone. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers-----Chemicals in spray bottles in the cook line and ware wash areas without label or identifying information. PIC properly labeled all of the chemical items. Ensure that toxic materials are properly labeled. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment----Excess ice buildup along the walls, door, and on boxes in freezer (Tucson Freezer) next to the mop sink area. PIC stated that the unit would be scheduled for maintenance/repair. Ensure that the equipment is maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----The exterior wall in the hot room/cookline area is in disrepair and has large cracks/gaps. The ceiling is in disrepair at the exterior wall area. The coving is missing and in disrepair at the walk in cooler/freezer area in the hot room. Ensure that the coving is repaired and/or replaced and that the wall and ceiling are repaired to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-----The exterior wall in the hot room/cookline area is in disrepair and is bubbling/peeling. The coving is missing along the walk in cooler/freezer area in the hot room. Ensure that the coving is repaired and/or replaced and that the wall is repaired to a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection