18 Degrees Neighborhood Grill

Inspector's notes

No handwashing sink signage in restrooms that employees use. Provide handwashing sink signage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In expo area, in small reach in cooler, dairy with internal temperatures of 50*F. Per employee, dairy was in cooler within normal time parameters. Instructed employee to provide ice bath or move dairy to walk in cooler to rapidly cool back down to proper temperature. Ambient temperature of small reach in cooler was 50*F, taken with inspector probe thermometer. On cook line, in farthest prep table cooler, liquid cheese, cheese curds with internal temperatures of 62*F. Per employee, TCS foods were placed in prep table cooler within normal time parameters. Employee provided ice baths to TCS foods to rapidly cool back down to proper temperature. Ambient temperature of cook line prep table cooler was 55*F-60*F, taken with inspector probe thermometer. Discontinue use of cook line prep table cooler and expo line reach in cooler until able to maintain proper temperature throughout the day, especially during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In pizza prep area, inside of prep table cooler, bottom shelf of prep table, and walls with accumulation of flour. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In prep area, slicer with accumulation of food debris on blade and nonfood contact surfaces. Per employees, slicer was not used today and stored as clean. Employee re-washed, rinsed, and sanitized slicer. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

In salad room, at salad prep table cooler, TCS foods (pico salsa, shredded cheeses, cut tomatoes, corn, cut lettuce) with internal temperatures of 48*F-53*F. Per manager, TCS foods were in prep table within normal time parameters. Manager provided ice baths for containers of pico salsa, shredded cheeses, cut tomatoes, corn, and cut lettuce to rapidly cool back down to the proper temperature. Manager stated new salad cooler is ordered. At pizza station prep table cooler, raw sausage and shredded cheese with internal temperatures of 50*F. Per manager, TCS foods were in prep table cooler within normal time parameters. Manager moved containers of raw sausage and shredded cheese to walk in cooler to rapidly cool back down to proper temperature. On expo line, in small reach in cooler, gallon of milk with internal temperature of 47*F. Per manager, gallon of milk was in cooler within normal time parameters. Manager moved milk to another cooler to rapidly cool back down to proper temperature. Ambient temperature of expo reach in cooler was 46.7*F. Discontinue storing of TCS foods in reach in cooler until repaired. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Repeat Violation 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. ...........On cook line, in small prep table cooler nearest entrance to cook line, TCS foods (raw chicken, buttermilk, tomato based salsa) with internal temperatures of 48*F-51*F. Per manager, TCS foods were in prep table cooler overnight. Raw chicken, buttermilk, and tomato based salsa were discarded. See embargo form. Ambient temperature of prep table cooler was 47.8*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods until able to maintain proper temperature throughout the day, especially during busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.14, C: Wiping Cloths, Use Limitation ........At in use wiping cloth buckets, quat sanitizer with a concentration of 0ppm. After chemical dispenser was repaired, quat sanitizer with a concentration of 200ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained .......In prep area, handwashing sink not draining properly. Repair handwashing sink. Employees will use 3-compartment sinks handwashing sink until prep sink handwashing sink is repaired. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: 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. ..........Employee eating, then moved to cook line, donned gloves to work with food equipment, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing once contamination has occurred. 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: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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. .........In prep table at far end of cook line, TCS foods (cut vegetables with cabbage, cooked pasta, cooked rice, raw shell eggs, cooked vegetables) with internal temperatures of 55*F. Per employee, TCS foods were in prep table cooler >4 hours. Cut vegetables with cabbage, cooked pasta, cooked rice, raw shell eggs, and cooked vegetables were discarded. See embargo form. Ambient temperature of prep table cooler was 56*F, taken with inspector min/max irreversible thermometer. Discontinue use of prep table cooler for storing of TCS foods until able to maintain proper cold holding temperatures throughout the day, especially during busier times of service. Repair company was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking .........In expo area, employee eating next to customer glassware. Personal food was moved away from customer items. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES are protected from contamination. Correct By: Corrected At Time Of Inspection