U S Egg

Inspector's notes

The chef in the egg station, after cracking two raw shell egg and contaminating her gloves, handled clean utensils without first washing hand and changing gloves. Another chef, cooking a raw burger, touched the burger as taking internal temperature, then touched the burger and continued using clean utensils with contaminated gloves without washing hand and changing gloves first. Employees were trained to wash hand between different tasks. They washed hand and contaminated utensils were removed to be washed and sanitized. Corrected at the time of inspection. Advised the manager that using the second mitts may help employees to avoid when to wash violation since there is no employee hand-washing sink available in the cook line or around it. The only employee hand-wash sinks are in the wear washing room and the food service area, about 40-50 feet away from the cook line.,

Inspector's notes

Vegatable soup cooked today stored in walk in cooler by the door with lid on. Manager removed the item and placed it away from the door with no lid on for rapid cooling. Corrected at the time of inspection.

Inspector's notes

Observed egg line cook crack multiple raw shell eggs for cooking and contact fridge open top handles, hot holding ladle handles and other kitchen food contact surfaces shared with other cook employees plating food directly with gloved hands, doing so with same contaminated gloved hands. Employee was asked to wash hands and Employee removed apron and went to the bathroom. Upon returning employee did not wash hands before re gloving for food preparation. Corrective Action: Corrected at time of inspection.

Inspector's notes

*3rd Repeat* Observed right side cookline holding cubed sausage, chicken, sliced and diced tomatoes, ham, chorizo, sliced cheese, spinach, pooled eggs, egg white, hatch chili, cantaloupe, and honey dew 45-50*f degrees. Per Manager items out of temperature more than 4 hours and sent to walk-in to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed right side cookline fridge holding cooked chiles, spinach, ham and sausage holding between 45-48*f degrees. Left side cookline fridge holding cut cantaloupe, cut honey dew, leafed lettuce, cut lettuce, and sliced cheese 52-60 *f degrees. Items over filled and with-in the 4 hour period to be moved to walk-in to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed line cook crack raw shell egg into pan for customer order, remove gloves and re-glove without hand washing. Discussed hand washing between contaminating tasks with employee. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all of the following items on kitchen open top cookline unit. leafed lettuce, 57*f, cut cantaloupe and honey dew 49*f, sour cream, 47*f, sliced ham 46*f, and sliced cheese 48*f. All items within 4 hour time window and sent to walk-in to cool. Front of house bar reach-in fridge holding whip cream 56*f and gallon milk 44*f. Items in fridge for unknow amount of time, embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed par cooked bacon 113*f and par cooked french fries 88*f siting out in kitchen under active cooling per PIC. Items sent to walk-in fridge to finish cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment to be using both chlorine and quaternary ammonia sanitizers. Establishment was unable to locate quaternary ammonia test strips during time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide quaternary ammonia sanitizer test strips prior to re-inspection on 12/20. Electronic submission of proof of purchase is also acceptable. Corrective Action: Correct prior to re-inspection on 12/20.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw eggs stored above pre-cooked sliced sausage in the bottom cabinets of the cooler closest to the egg station. All raw proteins must be kept separated from the RTE foods in order to prevent potential cross contamination. The PIC moved the eggs to the bottom shelf of the adjacent cooler. 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. Observed sliced pre-cooked sausage, cartons of liquid egg whites and raw shelled eggs stored in the bottom cabinet cooler with a temperature of 48-51F. The PIC indicated that the sausage and the liquid eggs was placed 3 hours prior and the shelled eggs were placed in the cooler 30-45 mins prior. All TCS food products must be kept at 41F or colder at all times. The PIC moved all the products in the bottom cabinet to the adjacent cooler. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-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/4617/AMC-Toolbox---Cooling. Observed the bottom cabinet of the cooler closest to the egg cooking station with a temperature of 51.7F on the min/max thermometer. All cold holding units storing TCS foods must be able to keep food at 41F or colder at all times. The PIC moved all of the TCS products to the adjacent cooler and will get the cooler serviced. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Observed a buildup of organic matter on the inside ceiling, around the chute, of the ice machine. All equipment food-contact surfaces must be cleaned as frequently as necessary in order to prevent a build up of organic matter. Correct By: Correct Prior To Next Routine Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas Observe missing floor tiles under the three compartment sink in the dish washing area. Indoor floor, wall, and ceiling areas must have surfaces of smooth, durable, nonabsorbent and/or easily cleanable materials. Correct Prior to Next Routine Inspection Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a large build up of food residue in the cabinets under the soda machine behind the bar area. The establishment must be cleaned as frequently as necessary to prevent further buildup of food residue. Correct By: Correct Prior To Next Routine 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. Observed a large container of diced tomatoes with a tight lid stored in the walk-in with a temperature of 50F. The PIC indicated that the tomatoes were prepped an hour prior to inspection. Proper cooling methods must be conducted in order to allow for food prepped at ambient to cool down to 41F as quickly as possible. The PIC removed the lid to allow for the product to cool down to 41F. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed cut pre-cooked sausages stored on top of a container of diced tomatoes in the egg station prep table. Food shall be protected from any potential sources of contamination. The PIC took the products to be swapped out, and discussed storage with employees. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knives stored in between the cooling unit covers of the egg station and utensils used for cooking eggs. Ladles, scoops, tongs, etc., must be left sitting in water that is must 135?F or hotter for in use cooking utensils and knives cannot be stored in between places of equipment. The PIC took the knives to be cleaned and filled the holder with hot water for in-use storage. Correct By: Corrected At Time Of Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas Observed a cutout hole around the piping underneath the prep sink near the potato slicer in the back. Materials for indoor floor, wall, and ceiling surfaces of smooth, durable, nonabsorbent and/or easily cleanable and/or not constructed of proper materials. Discussed with owner about FRP. Correct By: Correct Prior To Next Routine Inspection