Country Boy's Restaurant

Inspector's notes

Observed soiled flooring and damaged tile underneath and in front of the main cook line. Repair tile and clean thoroughly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rodent dropping along dry storage area, and equipment storage area need walk in freezer. Surfaces are to be cleaned to remove droppings throughout the day. Person in charge explained that the pest control company that is hired was on site today to observe and place traps down. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wiping cloths in bleach solution less than 100ppm. Sanitizer for wiping cloths to be at 100ppm. Sanitizer solutions were corrected and tested to be at 100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black substance on ice deflector of ice machine. Surfaces are to be cleaned at regular intervals to prevent the build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced deli meats (ham and turkey) in bottom portion of sandwich prep cooler at 44*F - Items were placed in walk in cooler to chill to 41*F. Top portion of unit had items such as cottage cheese, sliced tomatoes , diced ham, at 42-43*F. Observed items like cold hold hashbrown potatoes and diced onions and peppers that were heated and cooled at 45-47*F. Items were embargoed and discarded.

Inspector's notes

Observed three door sandwich prep cooler across from flat top grill with and ambient temperature of 45*F using a Max/Min Thermometer. Refrigeration units must be at a temperature that can hold food at 41*F or lower. Temperature control for safety foods were placed in walk in cooler, or second prep cooler along grill line.

Inspector's notes

Observed rodent droppings along floor/wall in dry storage area. Traps have been added. Clean rodent droppings. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed old vegetation on wire shelves in walk in cooler. Observed unclean floor drain across from back door in kitchen. Non food contact surfaces are to be cleaned at regular intervals to prevent build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bottom shelf area of prep table across from prep sink with old food debris around stainless steel containers. Non food contact surfaces are to be cleaned at regular intervals to prevent build up of food and other debris Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed trays on bottom of sandwich prep coolers along grill line with spilt food. Observed old food debris along wall and prep table by meat slicer. Surfaces are to be cleaned at regular intervals to prevent the build up of old food and other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced deli meats (Ham, Turkey) on top shelf of sandwich prep cooler at 45*F. Operator explained that they had just had a very busy rush for breakfast and top portion had been open. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised person in charge to verify temps after meal rushes and adjust as needed by discarding food or placing in walk in cooler to chill back to 41*F. Items were placed in walk in cooler to cool back to 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chub of meat thawing in prep sink in stagnant water of 74*F. Water must be at a temperature that keeps food below 70*F when thawing. Product was placed in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed staff using dry wiping cloths along grill line.

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. Observed items in walk in cooler such as cooked/cooled spaghetti noodles in container marked 3/19, and second container of pizza sauce with a date mark of 3/20 . Temperature control for safety foods once opened must have a made on date or use by date that may not exceed 7 calendar days. Both items were discarded. Advised the person in charge to have staff complete daily checks of food items in walk in cooler. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed baking sheet beneath meat slicer with old sliced food debris. Surfaces are to be cleaned at regular intervals to prevent the build up of any food and other debris. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-202.14, P: Backflow Prevention Device, Design Standard; 1. There are brass attachments on the downstream side of the RPZ backflow prevention device for the soda fountain carbonator. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass. Properly mount this device and provide a funnel drain assembly beneath the vent of this device that empties into a floor sink with a minimum 1 in. air-gap. The RPZ backflow prevention device must be tested and certified. 2. Provide hose bib vacuum breaker for the hot and cold hose bibs at the outside mop sink basin. PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law; 1. The old, now unused drain pipe in the floor for the old upper level wait station is open and must be capped off and sealed Correct By: Correct Prior To Reinspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas; 1. Finish repairing the damaged drywall behind the soda fountain and provide cove base where missing in this area. 2. The loose stainless steel sheets on the walls of the main cook line area must be cleaned and properly reattached and sealed to the walls. Caulk and seal the seams with high temperature resistant, metallic silicone caulk. 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. 1. There is a wait station in the upper level where ice is scooped and there is no hand sink. A dedicated hand sink with hot and cold water and proper drainage must be added to this wait station or the wait station must be removed. Correct By: Correct Prior To Reinspection

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.; 1. A pan of raw chicken was stored on a rack above pickles and fully cooked meats in the walk-in refrigerator and a container of raw pork was stored on a rack above an open pan of fully cooked ground meat. The raw items were placed below and away from the ready to eat foods during the inspection. Correct By: Corrected At Time Of Inspection

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.; 1. Cooked baked potatoes dated 01/01/2024 and ready to eat turkey dated 01/03/2024 were observed in the walk-in refrigerator. These items were discarded by employees during the inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment; 1. All of the door seals on both of the prep coolers in the main cook line area are in poor repair and must be replaced. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-202.14, P: Backflow Prevention Device, Design Standard; 1. There is no backflow prevention device installed for the water line to the soda fountain carbonator. Provide a certified, drinking water safe, RPZ backflow prevention device for the soda fountain carbonator and provide a funnel drain assembly beneath the vent of this device that empties into a floor sink with a minimum 1 in. air-gap. All piping and fittings on the downstream side of this device must be plastic or stainless steel, no copper or brass. PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law; 1. The hot water hose bib on the outside mop sink does not turn on without a screwdriver. Repair the hot water faucet at the outside mop sink. 2. The newly installed tankless water heater for the dishwasher drains its waste water without neutralizer onto the floor of the room where it is installed. Provide a proper drain line for this waste water to the outside mop sink. :

PRIORITY VIOLATION-5-402.11, P: Backflow Prevention; 1. The drain pipe for the ice bin in the upper level wait station is directly connected to the sewer. This drain pipe must drain indirectly to a floor sink or it must be removed. 2. The drain pipe for the three compartment sink is directly connected to the sewer through a cleanout pipe with no P-trap. The three compartment sink drain pipe must drain indirectly into the floor sink beneath this sink and the cleanout must be properly capped. 3. The drain pipe for the soda fountain ice bin connects to the soda fountain waste drain line before emptying into the floor sink. Provide a separate drain pipe for the ice bin that empties onto the floor sink with a minimum 1 in. air-gap between the end of the pipe and the flood rim of the floor sink. 4. The water faucet on the kitchen hand sink has the hot and cold water valves reversed. Provide hot water on the left and cold water on the right for this faucet. Correct By: Correct Prior To Reinspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas; 1. The large holes in the wall behind the soda fountain must be properly repaired with painted drywall and vinyl cove base so that the bare wood studs are not exposed. 2. The loose stainless steel sheets on the walls of the main cook line area must be cleaned and properly reattached and sealed to the walls. 3. The damaged drywall in the tankless water heater room must be repaired and painted with semi-gloss paint. Also provide a vinyl cove base at the floor/wall junctures in this room. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed; 1. Provide metal cove base at the stainless steel wall/floor junctures beneath the mechanical dishwasher area. Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter; 1. The trash, grease, food debris soil and unused equipment must be cleaned from the floors, shelves and cooking equipment throughout the facility including underneath the cooking equipment, sinks and ice machine in the front area. Correct By: Correct Prior To Reinspection