Wholly Grill

Inspector's notes

Observed multiple pre-cooked foods (cooked pork, cooked noodles, cooked vegetables) in the cold-holding units without date markings that were cooked 1-2 days ago. Person in charge (PIC) put proper dates on the containers at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee's vitamin D and Turmeric supplements above containers of seasoning on the food prep table. Person in charge (PIC) stated they were for employee use and moved them to a designated area at time of inspection. All supplements for personal use must be stored away from food, utensils, and single service items to prevent contamination. All supplements were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pork thawing in the prep sink without running water. Discussed proper thawing methods with person in charge (PIC) and PIC turned the water on at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods without date marks that were prepared more than 24 hours ago on 11/25 including noodles, pasta salad, eggplant, various sauces, and cut tomatoes. Also observed previously cooked and frozen foods including stew, sisig, pork sausage, and cooked pork that were made on 11/24, frozen for a day, and placed back in the refrigerator for use today. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Reviewed date marking procedures for cooked and frozen foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed slacking halo halo cups including TCS ingredients such as custard, cooked mango and ube at room temp. Observed internal temperatures below 41*F in all area. PIC stated the cups had been out of the freezer for less than 1 hour and would be moved to the refrigerator once the ice had thawed. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Advised PIC to remove a small amount of prepared cups from the freezer the night before to be thawed in the cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

at employee hand washing station, in the front service area, paper towel dispenser was empty. discussed with manager. manager obtained paper towel. refilled during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

found 4 pans of on-site prepared cooked food such as vegetarian dish, cooked fish and cooked chopped beef. these pans, some missing date marking label, some have dates 8-30. inquired about the facility policy. per manager some of the pans pre-frozen and then thawed and placed in the upright coolers. please ensure there is an effective discard date posted on each rte/tcs food pans prepared on site. mcesd guidance document reviewed. mcesd use by date stickers provided. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: observed on site prepared cooked mac and cheese bucket passed discard date, 9-8. discussed with facility manager regarding the MCESD date marking requirements. manager threw away tcs food. please continue to monitor. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed grilled chopped chicken in the front service grill reach-in cooler at 50-51 deg f . per manager grilled and chopped every morning for lunch service. unable to determine exact time when grilled chicken placed in the food cooler. suggested to place cooling chicken in the back upright cooler for effective fast cooling, 2 tier cooling reviewed. please ensure tcs food is reaching 41 deg f . also, department guidance document for time a s a measure of food safety control reviewed. manager removed chopped grilled chicken. strategies such as use of ice bath, and small metal pan during cooling phase reviewed, Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the back door weather stripping in disrepair so a large section allows light to enter. Repair/replace door sweep to tightly seal back door to help prevent against pest entry prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed slacking halo halo mix cups containing red beans slacking at room temp with some areas measuring up to 41*F and the center slightly frozen. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Advised PIC stored under refrigeration after removing from the freezer or to utilize time as a control. PIC moved the halo halo back to the freezer at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a crock of chop sui holding between 110-116*F the PIC stated was cooked one hour prior. Upon further inspection, observed the crock unit not turned on. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. PIC turned on the hot holding unit at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp in the prep cooler at 58*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 56-62*F when measured with a probe thermometer including: mac salad, cooked eggplant, chicken, pork, sliced cabbage, raw fish, beef, pork, and shelled eggs. 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. PIC stated all foods had been in the unit longer than 4 hours and were voluntarily discarded at the time of inspection (see embargo). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the prep cooling holding TCS foods between 56-62*F and an air temperature observed at 58*F when measured with a min/max thermometer. 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. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling ------ Observed employee medicines and supplements stored in drawers or shelves above foods, utensils and to-go containers throughout the establishment including in the drawer under the cash register, on the shelf next to the grill, and shelf near the soda fridge. Medicines that are in a food establishment for the employees' use shall be labeled as specified under § 7-101.11 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. PIC had the medicines moved to one central area away from food and food contact surfaces at the time of inspection. 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. ------ Observed cooling pork in vinegar based sauce between 75-90*F in a covered pan on the counter and cassava cake at 60*F. PIC stated both foods were prepared two hours prior but were still boiling hot upon leaving for grocery shopping and had been in the cooling phase for less than 2 hours. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Advised PIC to actively monitor foods and take action upon reaching 135*F or to maintain hot at 135*F or above until the cooling process can be actively monitored. Discussed that vinegar based sauces may not provide adequate protection against bacterial growth without lab testing to show stability. Since the cake had cooled below 70*F, the PIC had the cake moved to the freezer to rapidly cool. Since the pork has been in the cooling phase for less than 2 hours but was still warm, PIC reheated the pork to 165*F for 15 seconds before restarting the cooling process. Correct By: Corrected At Time Of Inspection

Core-3-501.12, C: Time/Temperature Control for Safety Food, Slacking ------ Observed pre-portioned cups of halo halo containing TCS ingredients such as custard and red beans slacking at room temperature measuring 22-30*F with a probe thermometer. PIC stated cups are left out until at refrigeration temps. Advised PIC to perform thawing of TCS foods fully under refrigeration. PIC moved the halo halo cups to the cooler at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.12, C: Cutting Surfaces ------ Observed a wood cutting board with a deep split in one area. Discussed cutting surfaces must be in good repair and easily cleanable so that food debris does not become caught in the crevasses which might provide areas for bacterial growth. PIC discarded the cutting board at the time of inspection. Advised PIC to obtain a thicker hardwood cutting board or plastic cutting board to help prevent splitting. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed a buildup of grease around the walls by the hand sink. Other areas address in the prior routine inspection have already been addressed. Clean areas and maintain a regular cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd