Sante

Inspector's notes

***2nd Consecutive violation*** At time of inspection no Certified Food Protection Manager and Certificate were present during inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***2nd Consecutive Violation*** Employee preparing food items while wearing multiple rings with gem stones. Ensure that employees preparing food items limit jewelry items to just a plain band. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee entered the kitchen from the dining room; put on gloves and went to handle bread and English muffin items without washing hands. The employee was asked to wash hands and did so. 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 SINGLESERVICE and SINGLE-USE ARTICLES. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels or hand drying device available at the hand wash sink in the ware washing area. PIC stated that paper towels would be provided. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee preparing food items while wearing multiple dangling string bracelets. Employee removed the bracelets. Ensure that employees preparing food items limit jewelry items to just a plain band. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Multiple pieces of equipment stored as clean with old food debris present. PIC stated that all items 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

Tomato soup with 8-24 date mark and cheese sauce with 8-26 date mark in the walk in cooler. PIC discarded both items-see embargo form. 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

In use knives stored between the steam table and make line equipment. PIC removed the knives. Ensure that food preparation utensils are stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11. Corrective Action: Corrected at time of inspection.

Inspector's notes

Kale mix with watery liquid present. *The kale mix was stored in an open container directly under a leaking fan area in the reach in cooler at the end of the cookline closest to the steam table. The kale mix was discarded-see embargo form. FOOD shall be safe, unADULTERATED, and honestly presented. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple pieces of equipment including slicers and an immersion blender stored as clean with old food debris present. PIC stated that all items 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

ROP fish thawing in reach in cooler on cook line. Ensure that ROP fish is removed from ROP state prior to thawing in refrigeration. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hot water dish machine temperature fluctuating between 150-152F. PIC stated that the booster heater was recently turned down due to the machine being too hot. PIC stated that all equipment would be sanitized in three compartment sink and called to have dish machine serviced. Ensure that water used as sanitizer has a utensil surface temperature of at least 160F for mechanical ware washing machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Franks with 2-10 date mark, cooked pasta with no date mark, ham with 2-12 date mark, cheese sauce with 1-23 date mark in the reach in cooler in the cookline area and walk in cooler. PIC stated that the date mark fell off of the pasta and was unsure of when it was made. PIC discarded all items-see embargo form. 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

The right fan in the freezer is not working. Ensure that the equipment is repaired properly and maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Raw ground beef stored over raw pork loin in the reach in cooler at the end of the cookline area. (*Both items were stored in covered plastic containers.) PIC relocated the ground beef to proper location. Ensure that food items are protected from cross contamination during storage, preparation, display.

Inspector's notes

There is a gap at the bottom of the back door. Ensure that the door sweep is repaired and/or replaced. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Quat sanitizer solution in cloth buckets with concentration at 0ppm. The PIC stated that the establishment ran out of quat sanitizer and refilled the sanitizer buckets with chlorine sanitizer. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee handling dirty equipment in ware wash area went to handle clean items without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee handled cheese for an egg sandwich with bare hands. Employee was asked to discard all ready to eat food that was touched with bare hands, properly wash hands, and put on gloves. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Canned black beans and hominy-61-68F cooling stacked and covered in the walk in cooler. PIC stated that both items had began cooling about three hours prior and uncovered both items, and relocated to the walk in freezer. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; PHF----Multiple pieces of equipment in clean storage areas with excess old food debris present. PIC removed all items to 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

Core-6-501.110, C: Using Dressing Rooms and Lockers---Two employee personal phones stored on shelf above/next to the make line area. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 observed licking fingers multiple times to shuffle through guest tickets and touching a computer; then went to handle plates of food for resident orders without washing hands. Second employee handled establishment phone; then went to handle resident food single service items without washing hands. The employees were asked to wash hands and did so. . Ensure that employees wash hands after engaging in activities that may contaminate hands and/or when changing tasks. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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.-----Raw shell eggs stored directly over open uncovered containers of cut tomatoes, mushrooms, cooked sausage, ham, and cheese items. Employee relocated the eggs to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(1), P: 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.----Cooked chicken-118F and hamburger patty-120F hot holding on the grill area. Employee stated that both items had been recently made less than 30 minutes prior and reheated. Ensure that TCS/PHF are held at 135F or above in hot holding. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. ----Ham and hard boiled eggs in the make line area with with no date marks. Second container of hard boiled eggs with 1-13 open date mark in the walk cooler. PIC was unsure of when the ham was sliced and put into the make line unit. PIC stated that the hard boiled eggs were most likely from the same container that was opened on 1-13 and discarded all items-see embargo form. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage----Ice cream scoop stored in standing water between uses. PIC removed the scoop from the standing water. Ensure that in use utensils are stored in running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. Correct By: Corrected At Time Of 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. >>> Observed the cook crack raw shell eggs onto the grill with gloved hands, change gloves without washing hands, then handle clean food containers, utensils, and foods on the line. Observed cook cough into hands and touch face/body and continue cooking and touching food and equipment without washing hands. Observed 2 or more employees handle soiled dishes in the dish pit and begin to handle cleaned and sanitized dishes and equipment without washing hands. PIC instructed all employees to wash hands and clean/sanitize any contaminated equipment. Discussed washing hands when they become contaminated, such as from raw proteins or soiled items. Hands must be washed between glove changes, when changing tasks, etc. to prevent contamination of food and food contact surfaces. PIC will retrain all employees on proper handwashing and will continually verify that employees are washing hands after contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. >>> Observed no paper towels available at the hand washing sink in the dish pit. PIC provided paper towels for hand washing. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing, and supplied with warm water, soap and paper towels. Correct By: Corrected At Time Of Inspection

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 a loosely covered pan of recently prepared raw ground beef meatloaf stored on a speed rack in the walk-in cooler, directly over an open pan of cooked ground beef, and sheet pans of raw bacon. PIC placed the cooked ground beef above the raw bacon and the raw bacon above the raw meatloaf. Ready to eat and raw proteins must be arranged according to final cooking temperature. Reviewed food storage and cross-contamination. Ready to eat foods should be above and separated from other foods that require cooking such as ground beef (155F final cooking temp). PIC will review cross-contamination with employees and verify that food is stored correctly. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 6" covered metal pan of gravy cooling from the previous evening, in the walk-in, with an internal temperature of 45F, probe thermometer, verified by PIC. The gravy had been cooling for more than 12 hours and failed to cool to 41F in 6 hours. PIC discarded the gravy, see embargo. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Ice wands, using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. 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 diced and sliced tomatoes, ham steaks and diced ham, diced cooked sausage, hardboiled eggs and American and mozzarella cheese cold holding in the top of the make-line cooler, with internal temperatures of 45-52F, probe thermometer, verified by PIC. The TCS foods were placed into the top of the cooler less than 2 hours prior to inspection and will be rapidly cooled to 41F or less within an hour. The pans appeared to be too full and arranged incorrectly in the top of the make-line. There are not fans in the top; the sides and bottom surfaces are cold. PIC will adjust the pans and monitor the temperature of TCS foods. Cook will be retrained on cold holding. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature Danger Zone (41-135F). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. >>> Observed several TCS foods to be past the discard date in the walk-in cooler and the cook-line reach-in: cut melons (dated 11/14), house made chicken salad (dated 11/10), diced ham (dated 11/11), and chocolate pudding (dated 11/13). PIC discarded, see embargo. Discussed creating a policy for date marking and disposition that is consistently used by staff. The Food Code requires that TCS foods be discarded 7 days after opening/prep when held at 41F or less. Listeria is the pathogen of concern, which cannot be observed by looking at the food in question. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or once cooked/prepped, such as noodles or proteins. Adding 6 to the date of day one (6+1) determines the discard date. 2ND CONSECUTIVE Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. >>> Observed thawed precooked chicken nuggets, hash browns, cut lettuce and cooked chicken in refrigeration units on the cook-line without date marks. PIC dated the TCS foods. TCS food must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-801.11(A), (B), (C), (E) and (G), P: Pasteurized Foods, Prohibited Re-Service, and Prohibited Food. 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/4619/AMC-Toolbox---Approved-Source. >>> Observed two raw shell eggs cooked to over easy as ordered by a patient, with a final cooking temperature of less than 90F. The eggs were assembled into a breakfast sandwich, and placed into a to-go box for immediate service to a patient of the highly susceptible population. Breakfast sandwich discarded, see embargo. Cook will not serve any undercooked/cracked/combined raw shell eggs for the remainder of the breakfast service and in the future unless pasteurized shell eggs are used. Discussed the use of raw shell eggs and pasteurized shell eggs when serving a HSP. Raw shell eggs can ONLY be used for hard-boiling, for baking goods such as cakes, muffins and meatloaf or fully cooked for a single order and immediately served. Pasteurized eggs MUST be used for any egg or as an ingredient of a food that will be served undercooked, and eggs that are combined. Raw or undercooked eggs are particularly hazardous because the virulent organism Salmonella. Salmonella often survives traditional preparation techniques. It survives in a lightly cooked omelet, French toast, stuffed pasta, and meringue pies. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment >>> Observed flaking rust and paint on the interior surfaces of the ice cream freezer. Please restore the surface to be smooth, easily cleanable and corrosion resistant to prevent contamination of the food from chipping paint. Equipment must be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: 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.---Green bean item and black beans with 8-4 date marks in the walk in cooler. PIC discarded both items-see embargo form. 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. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage----Ice cream scoop stored in standing water between uses Ensure that in use utensils are stored in running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment----Excess rust and paint chipping along the interior of walls of the ice cream freezer. Ensure that non-food contact surfaces of equipment /utensils are easily cleanable and in good repair. Correct By: Correct Prior To Next Routine Inspection