Randy's Restaurant

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. The CFPMs are not onsite today. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chef crack raw unpasteurized eggs into a pan at the grill. Then without first washing their hands observed the chef handle a clean ramekin and handle scoops for RTE hot held foods.

Inspector's notes

Observed a large pitcher of water stored in the basin of the back prep area handwashing sink. Handwashing sink may not be used for purposes other than handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Discussed filling up pitchers at dedicated prep sink. The pitcher was moved to dish machine to be sanitized at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.

Inspector's notes

Ambient temperature for sandwich prep refrigerator used to store TCS foods observed at 45.5°F with inspector's min/max thermometer. Ambient temperature for reach in refrigerator used to store TCS foods observed at 41.7°F with inspector's min/max thermometer.

Inspector's notes

At the handwashing sink in the back prep area observed a chef filling up a pitcher of water and pouring the water in a large pot. At the same handwashing sink observed a pair of tongs stored on top of splash guard so part of the tongs were in the splash zone. Handwashing sink may not be used for purposes other than handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Discussed filling up pitchers at dedicated prep sink. The tongs were sanitized at time of inspection and stored away from the handwashing sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

In sandwich station prep refrigerator observed chopped lettuce/49°F, sliced roast beef/ 47°F, sliced turkey/48°F, sliced ham/48°F, tuna salad/51°F, hardboiled eggs/47°F, feta cheese/51°F, coleslaw/47°F, egg salad/52°F, potato salad/50°F, and sliced tomatoes/51°F. In the reach in refrigerator near the milkshake mixer observed milk/48-49°F, yogurt/50°F, and assorted pies topped with whipped cream/47-49°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the person in charge it was determined the sandwich prep refrigerator was restocked less than 4 hours prior. After discussion with the person in charge it could not be determined how long TCS foods were held above 41°F. All TCS in the sandwich prep refrigerator were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All TCS foods improperly cold held in the reach in refrigerator were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature for sandwich prep refrigerator used to store TCS foods (see violation #22) observed at 55.5°F with inspector's min/max thermometer. Ambient temperature for reach in refrigerator used to store TCS foods (see violation #22) observed at 52.5°F with inspector's min/max thermometer.

Inspector's notes

Observed deep container of vegetable soup, prepared chicken salad, and prepared tuna salad cooling in the upright cooler next to the dish area. With inspector probe thermometer the product measured 111*F, 55*F, and 54*F respectively. According to the labels the product was prepared 1 hour prior to inspection. The person in charge had staff pull product and place in shallow pans, use ice wands, and place product in large walk-in cooler to continue the cooling process. Discussed with the person in charge that acceptable methods of cooing include: placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use chemical dish machine that tested 0ppm with chlorine test strips. The dishwasher refilled the sanitizer and primed the machine at time of inspection. Discussed with the person in charge that a chemical dish machine should measure 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed portions of raw tilapia and salmon thawed in the cold drawer on the cook line still in its original packaging. Chef removed packaging at time of inspection. Discussed with the person in charge that all fish should be removed from its packaging when thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fan guards in walk-in cooler with excessive organic matter build up on them. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed menu with many items that can be undercooked not identified as such with a symbol like an asterisk. Discussed with the person in charge that any item on the menu that can be served undercooked should be identified as such. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed deep containers of brown gravy, turkey gravy, country gravy, and salsa. Measured with inspector probe thermometer the products measured 75*F - 100*F. Chef stated that the products were made approximately 1 hour prior to inspection. Chef had staff move to shallow pans to continue the cooling process. Discussed with the Chef that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw portions of thawed salmon and cod on the cook line still in their original packaging. Chef had staff remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build-up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed damaged gaskets on the cold drawers under the grill on the cook line. The person in charge stated that they already had a work order for the repair placed. Discussed with the person in charge that all equipment should be maintained in good repair. Corrective Action: Correct prior to next routine 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 raw chicken stored over raw bacon on the back shelf in the walk-in cooler. Observed raw bacon wrapped filets stored over ready to eat meatloaf on the speed rack in the walk-in cooler. The person in charge moved to proper location at time of inspection. Discussed with the person in charge that when storing raw foods, they should be stored below ready to eat foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu missing many asterisks to identify foods that can be undercooked on the menu. Discussed with the person in charge that all food items that can be undercooked should be identified with an asterisk on the menu. A re-inspection will be conducted on 4/4/2024. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing Observed salmon portions on the cooks line already thawed and still in its original packaging. Person in charge had staff member remove at time of inspection. Discussed with the person in charge that when thawing fish it should be removed from its original packaging. Correct By: Corrected At Time Of Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing Observed multiple sinks in the back of house that have damaged sealing. Discussed with the person in charge that all fixed equipment should be sealed to the wall to ensure proper cleaning. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed damaged gaskets on multiple cold drawers on the cook line. Discussed with the person in charge that all equipment should be maintained in good condition. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------- Correct the following: 1) Install ASSE 1013 reduced pressure backflow preventers upstream of the soda carbonators. Ensure no copper or copper alloys are located downstream of the backflow preventer. Certify and provide test reports. 2) Install ASSE 1022 dual checks on each water supply line connected to non-carbonated beverage equipment. 3) Repair the shutoff valve at the sprayer faucet installed at the pre-rinse sink to ensure the swing faucet can be supplied with water. 4) Transition the flex drains for the soda fountain located at the west beverage station to rigid piping and provide 1" minimum air gaps above the floor sink. 5) Trim the indirect drain lines at the ware wash machine and front service soda fountain to provide 1" minimum air gaps. Core-5-202.11 (B), C: Cleanable Fixtures -------- Please replace all rusted floor sink grates, as needed. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -------- Correct the following: 1) Regrout the tile flooring, as needed, to provide a smooth and flush finish with the tile. Fill any large cracks or missing tile pieces, as needed. 2) Replace the perforated acoustical ceiling tile in the back kitchen area with smooth, washable vinyl. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------ Please provide a 3/8th inch minimum cove base to the beverage station areas, front service area, and restrooms. Recommend a finger or tool cove with silicone grout at the junctures. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

1) Trim the indirect drain lines at ice machine and west beverage station area to provide a 1" minimum air gap above the floor sink. 2) Continue replacing all rusted floor sink grates, as needed. 3) Regrout the tile flooring, as needed, to provide a smooth and flush finish with the tile. Fill any large cracks or missing tile pieces, as needed. 4) Replace the perforated acoustical ceiling tile in the back kitchen area with smooth, washable vinyl. 5) Please provide a 3/8th inch minimum cove base to the beverage station areas, front service area, and restrooms. Recommend a finger or tool cove with silicone grout at the junctures. 6) Please re-caulk the sink fixtures and drain boards to the walls, as needed, with silicone. 7) Provide a self-closure device for the back exterior door. :

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention ------- Please replumb all compartments of the three compartment sink to the floor sink and provide a 1" minimum air gap. Cap the direct drain. Correct By: Correct Prior To Reinspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. -------- Correct the following: 1) Provide additional handwash sinks at the west beverage station and at the ice machine areas, as discussed. Provide hot and cold water. Provide splash guards to any handwash sink that is within 24" of food and food contact surface. The handwash sinks can be plumbed indirectly to floor sinks. 2) Remove the east doors at the cook line to provide easier access to the handwash sinks at the beverage station. This handwash sink is within 25 feet but not easily visible from the cook line or front service area. If future handwash violations are noted in these areas then additional handwash sinks will be required. Correct By: Correct Prior To Reinspection

Core-6-202.15, C: Outer Openings, Protected -------- Provide a self-closure device for the back exterior door. Correct By: Correct Prior To Next Routine Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces -------- Replace or refinish all rusted shelving units, as needed. Rustoleum paint could be utilized for refinishing. Core-4-402.11, C: Fixed Equipment, Spacing or Sealing -------- Please re-caulk the sink fixtures and drain boards to the walls, as needed, with silicone. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment -------- Replace all torn refrigerator gaskets, as needed. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required -------- Correct the following: 1) Install ASSE 1013 reduced pressure backflow preventers upstream of the soda carbonators. Ensure no copper or copper alloys are located downstream of the backflow preventer. Certify and provide test reports. 2) Install ASSE 1022 dual checks on each water supply line connected to non-carbonated beverage equipment. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------- Correct the following: 1) Repair the shutoff valve at the sprayer faucet installed at the pre-rinse sink to ensure the swing faucet can be supplied with water. 2) Transition the flex drains for the soda fountain located at the west beverage station to rigid piping and provide 1" minimum air gaps above the floor sink. 3) Trim the indirect drain lines at the warewash machine and front service soda fountain to provide 1" minimum air gaps. Core-5-202.11 (B), C: Cleanable Fixtures -------- Please replace all rusted floor sink grates, as needed. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -------- Correct the following: 1) Regrout the tile flooring, as needed, to provide a smooth and flush finish with the tile. Fill any large cracks or missing tile pieces, as needed. 2) Replace the perforated acoustical ceiling tile in the back kitchen area with smooth, washable vinyl. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------ Please provide a 3/8th inch minimum cove base to the beverage station areas, front service area, and restrooms. Recommend a finger or tool cove with silicone grout at the junctures. Correct By: Correct Prior To Next Routine Inspection