OVG Hospitality

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed main high temperature sanitizing dishwasher reaching 143-145'F at final rinse measured using irreversible thermometer. Dishwasher was run multiple times and also checked using high temperature test strips. PIC discontinued use of dishwasher at time of inspection and instructed dishwashers to hand wash dishes at 3-comp sink. Must repair dishwasher such that final rinse step produces temperatures at surface of food contact surfaces reaching 160'F. Correct prior to re-inspection on 4/5/2024. Correct By: Correct Prior To Reinspection

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 cooked chicken at 120-130'F and cooked fish at 105-115'F holding in combi ovens. Per PIC, items were reheated/cooked and placed in the combi ovens in less then 2 hours prior to inspection. Both items were reheated to 165'F at the time of the inspection. Discussed proper hot holding with the PIC. All food held hot must be maintained at 135'F or above 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 throughout arena TCS foods holding above 41'F and below 135'F without proper time as a control documentation including no times marked on products when removed from temperature control and no policy addressing how logs are completed/overall time as a control plan for arena. TCS foods prepared from hot foods included cooked salmon, cooked pasta, cooked chicken, roasted halibut, and various other items. TCS foods starting cold included various salad dressings, cheese, and various other items. Products found without labeling for times when removed from temperature control were labeled at time of inspection. Must provide time as a control procedure for review prior to re-inspection on 4/11/2024. Correct By: Correct Prior To Reinspection