The Colonnade

Cream soup in induction holder with an internal temperature of 110-132*F. Person in charge mentioned foods were placed in the unit within 1 hour prior to inspection. Vegetable soup in hot box with an internal temperature ranging 101-107*F. Person in charge voluntarily discarded. All hot temperature-controlled foods should be held at 135*F or above. Person in charge turned on burner and reheated cream soup to reach internal temperature of 168*F to hold at 135*F. Recommended checking internal temperature of foods prior to placing in holding units to maintain proper hot holding temperatures. PRIORITY VIOLATION-3-501.16(A)(1) - Priority: 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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Repeat Violation Heavy cream, coleslaw, diced tomatoes, sliced tomatoes, corned beef, egg salad, chicken salad, tuna salad, salsa, chopped lettuce, shredded cheddar, and smoked salmon in cold holding unit next to reach in refrigerators with an internal temperature of 47-68*F. With the exception of sliced tomatoes and chopped lettuce, person in charge mentioned foods were placed in the unit over 4hrs prior to inspection. All cold temperature-controlled foods should be held at 41*F or below. Person in charge placed tomatoes and chopped lettuce on ice bath and reached a temperature of 38*F within 1 hour. Remaining foods voluntarily discarded. Recommend checking temperature logs 3 times daily before utilizing refrigeration units, keeping foods on ice during prep, and placing foods in refrigerators in between tasks. SECOND CONSECUTIVE VIOLATION PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Observed employee handle cooked baked potato with bare hands and place on plate for service to customers. Staff discarded potato and placed gloves on before returning to station. PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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. Predefined Comment: RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Predefined Comment: 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.

Sliced tomatoes, blanched brussel sprouts in cold holding unit on grill line with an internal temperature of 52-54*F. Person in charge mentioned foods were prepared within 2hrs prior to inspection. All cold temperature-controlled foods should be held at 41*F or below. Person in charge to discard of foods at end of meal service. Recommended checking ambient temperature of units prior to use. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Observed freshly carved and sliced deli meats and cheeses prepared within 1 hour of inspection, actively cooling in cold holding unit near grill. Person in charge had employees place in walk-in for rapid cooling. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Predefined Comment: 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.

Cold holding units on cook line with an ambient temperature of 52*F. Person in charge placed a work order and will utilize neighboring units holding at 41*F and below for temperature controlled foods. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Predefined Comment: When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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.