Rudy's Country Store and Bar-B-Q

Inspector's notes

Observed two spray containers of Raid brand flying insect killer insecticide stored under soda cabinet in dining area. Notified person in charge, and containers were removed at time of inspection. Ensure only licensed pest control is used in establishment, and only those chemicals necessary for maintenance are kept onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed concentration of quat sanitizer in the three-compartment sink below 150ppm as an employee was sanitizing food contact ware. Quat sanitizer concentrations shall be between 150ppm-400ppm dependent on manufacturing. PIC discovered quat sanitizer container was empty and switched out the container for a new, full one. Quat concentration was above 150ppm at the time of inspection and employee was instructed to properly sanitize the previously washed dishes at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS melted butter with milk as ingredient 116*F in hot holding unit by front prep area and cooked sausages 118*F-121*F in hot holding unit in back prep area at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, TCS butter and sausage was reheated less than two hours prior to the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection. *Fourth consecutive repeat violation.*

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On service line, employee handled trash can in other area of establishment, then began handling hot holding containers and utensils without a proper handwash after contamination from trash can. Instructed employee to wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation.At side service counter, at self service hot holding unit, wrapped egg and meat burritos/119*F-130*F and in prep area in far hot holding unit, bbq chicken/ 110*F-125*F and bbq turkey/130*F out of internal temperatures. Per manager, bbq turkey and bbq chicken were stored in hot holding unit about 30 minutes and were reheated to 165*F. Per manager, egg and meat burritos were to be discarded at noon, with inspector taken about 1230, due to establishment procedures. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In use cutting boards deeply scored. Resurface or replace cutting boards to allow for smooth surface for ease of cleaning. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. On front service cutting line, in large bbq holding unit, cooked sausages, bbq turkey, bbq beef, bbq pork with internal temperatures of 120*F-130*F. Per manager, sausages and turkey were placed in unit within normal time parameters. Instructed employee to reheat sausages and turkey back to 165*F. Manager also added wood to fire to increase internal temperature of bbq holding unit. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In use cutting boards deeply scored. Resurface or replace cutting boards to allow for smooth surface for ease of cleaning. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment does not have quat test strips for monitoring sanitizer solution at 3-compartment sink and wiping cloth buckets. Test strips are required for any sanitizers used with food contact surfaces. Provide quat sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On front service cutting line, in large bbq holding unit, cooked sausages and cooked turkey with internal temperatures of 100*F-120*F. Per manager, sausages and turkey were placed in unit <2 hours. Instructed employee to reheat sausages and turkey back to 165*F. Manager also added wood to fire to increase internal temperature of bbq holding unit. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, baked potatoes with internal temperatures of 43*F-52*F. Per manager, potatoes were placed in walk in cooler the previous night, on uncovered sheet pans. Baked potatoes were discarded. See embargo form. Discussed proper cooling temperatures and methods for TCS foods. Recommended cutting potatoes in half and placing sheet pans on high shelves for cooling air flow to food product. Cooked TCS (time/ temperature control for food safety) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In prep area in hot holding unit, cooked chicken with internal temperatures of 115*F-130*F. Per manager, chicken was in hot holding unit <3 hours. Chicken was moved to oven to re-heat back to 165*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use 3-compartment sink, employee warewashing utensils, soaking in quat sanitizer solution <10 seconds. Per manufacture guidelines, food contact surfaces are to soak in quat sanitizer solution minimum 60 seconds. Employee moved utensils back to sanitizer solution for continued soaking. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturer specifications. Corrective Action: 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. ...........On front food service line, employee returned from outside, then picked up serving utensils and handled food container without a proper handwash. Instructed employee to move serving utensils to be warewashed, then wash hands to continue with task. Discussed the importance of proper handwashing with employees. 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,Repeat Violations: 2nd

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. ............At handwashing sink near walk in cooler, no hand drying towels available. Instructed employee to provide hand drying towels at sink. Maintain all handwashing sinks stocked with hand drying towels at all times. 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...........On front food service line, sausages with an internal temperature of 105*F-112*F. Per employee, sausage was placed in hot holding bbq <1 hour. Employee added wood to bbq for additional heat. Instructed employee to re-heat sausages to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. 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. .............Employee returned from outside back door, handled heating knobs at hot holding table and moved speed rack in to walk in cooler, without first washing hands when returning from outside. Instructed employee to wipe down all contaminated surfaces and wash hands to continue with tasks. Discussed the importance of proper handwashing with manager. 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 Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. ...........At warewashing handwashing sink, sink blocked with trays. Employee moved trays, making handwashing sink accessible. Maintain all handwashing sinks accessible at all times for employees. Correct By: Corrected At Time Of Inspection