Sunrise

Inspector's notes

Two packages of ground beef stored directly with a cooked pork item and raw steak stored over ready to eat crab item in the walk in cooler. All items were stored on a speed tray and packaged. 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

Multiple containers of butane stored directly on/ over single service items and sugar in the storage area. PIC relocated the butane. Ensure that toxic materials are stored in a manner to prevent contamination of food, equipment, utensils, and single service items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fish observed thawed in the bottom of the prep cooler in the kitchen still in the ROP packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. All ROP fish was removed from ROP packaging at time of inspection.

Inspector's notes

Employee in the ware wash area observed washing hands for less than ten seconds. Employee was instructed on how to properly wash hands. Ensure that employees are properly washing hands and exposed arms for at least 20 seconds. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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. Addl Notes: *SECOND CONSECUTIVE VIOLATION* Employee in the ware wash area handled dirty equipment; then "washed" hands in the three compartment sink by quickly dipping in each compartment of the sink. The employee then went to directly to handle the clean equipment coming out of the dish machine. The employee was asked to properly wash hands. Ensure that employees are washing their hands after any activity which may result in contamination of the hands. 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

Opened container of cottage cheese with no date mark, turkey a la king with 12-3 date mark, baked potatoes with no date mark, and cooked ground beef with no date mark in the walk in cooler. PIC was unsure of when the cottage cheese was opened and discarded it along with the turkey a la king-see embargo form. PIC stated that the potatoes and beef were made two days prior 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

Establishment does not have test strips to test sanitizer levels for the sink and surface (lactic acid) sanitizer used at the three compartment sink/buckets.PIC ordered the test strips at time of inspection. Ensure that proper test kit is present to measure chemical sanitizer concentration for the sanitizer that is being used. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee personal phone and lip balm stored on shelf with clean equipment in the server pass thru area. Second phone stored on the prep table in the cookline/make line area. 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

Observed the dishwashing employee handling soiled dishes to remove food debris and place into the rack. The employee then started to remove clean dishes from a recently washed rack from the dish machine. Inspector notified person in charge (PIC); PIC instructed employee to wash hands and rewash dishes. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of raw chicken stored on a sheet pan above a box of ready-to-eat imitation crab, on a speed rack in the walk-in cooler. PIC placed the imitation crab meat above the raw chicken. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Core-6-501.110, C: Using Dressing Rooms and Lockers----Multiple employee personal items stored with clean equipment on shelf above over the prep table next to the ice cream freezer. 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-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.----Quat sanitizer in three compartment sink at 0 ppm. Employee adjusted sanitizer to proper concentration. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. 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 Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.-----Establishment does not have test strips to test sanitizer levels for the quat sanitizer used at the three compartment sink/buckets. The PIC ordered the test strips at time of inspection. Ensure that proper test kit is present to measure chemical sanitizer concentration for the sanitizer that is being used. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law----The floor sink under the food prep sink was not draining and had standing water present. The PIC called to have the drain line cleared/snaked and repaired at time of inspection. Ensure that the plumbing is maintained in good repair. Correct By: Corrected At Time Of Inspection