South Phx Academy

Inspector's notes

Observed several sanitizer buckets throughout kitchen area with a concentration of 0-50PPM quat sanitizer at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of dust build-up on the fume hood vents above the cooking area. Discussed cleaning frequency with PIC. 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.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>> Observed three chemical spray bottles containing clear and green liquid without any identifying labels on the spray bottles. Per PIC, the chemical spray bottles contains sanitizer and floor cleaner. PIC labeled the bottles at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>> Observed sanitizer bucket located near the 3-comp sink at less than 50 ppm Quat. PIC discarded and remade sanitizer buckets at time of inspection to bring sanitizer levels to 150-400 ppm Quat. Discussed the importance of proper sanitizer levels with the PIC. Correct By: Corrected At Time Of Inspection

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. Observed spaghetti noodles in standing hot holding cabinet with an internal temperature of 110*F. According to person in charge, spaghetti was removed from the oven 45 minutes prior to inspection and had an internal temperature of 185*f. Instructed PIC to re-heat spaghetti to 165*F for 15 seconds before serving. PIC stated a work order was placed for the hot holding cabinet and provided documentation that it is awaiting a part and will be installed within the week. Ensure hot holding temperatures remain above 135*F at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 several TCS foods such as chicken 65*F, lettuce 50*F, subs with deli meat 60*F on cold station with a temperature higher than 41*f. According to person in charge, items use time as a control and are discarded at the end of the day but could not provide documentation at time of inspection. Discussed documenting and maintaining records for time as control accessible at all times. 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 spaghetti cooling on table with an internal temperature of 60*f and 110*f. Batch of spaghetti with an internal temperature of 60*F had ice used as an ingredient for cooling purposes but was not sufficient. Instructed PIC to use ice bath to properly cool down to 70*F within 2 hours and did so at time of inspection while also moving it to walk-in cooler to rapidly chill. Discussed approved methods for proper cooling methods to ensure foods are cooled down from 135*f to 70*F within 2 hours and from 70*F to 41*F within 4 hours. Core-3-501.15 (B), C: Cooling Methods; Cooling 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. Observed spaghetti noodles cooling in walk-in cooler covered with saran wrap. Discussed approved cooling methods and person in charge uncovered spaghetti at time of inspection. Correct By: Corrected At Time Of Inspection