Salvation Army

Inspector's notes

In a dining room table, TCS shredded cheese and grits were found at room temperature. The cheese had an internal temperature of 72*F. The temperature of the grits could not be taken because it was discarded. The person in charge (PIC) stated the food items were placed there for less than an hour. The PIC discarded the food items 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 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. <<>>

Inspector's notes

Grits, shredded cheese, and other food items were found on a dining room table, uncovered and with no sneeze guards. These items are for self-service operations. The PIC discarded the food items at the time of inspection. The PIC stated they will use the cold prep table with sneeze guards moving forward or discontinue self-service operations. <<>>

Inspector's notes

Build-up of organic material was found in the soda nozzles in the dining area. The person in charge (PIC) was shown the build-up. The soda nozzles were cleaned and sanitized at the time of inspection. Please clean soda nozzles as needed to prevent build-up.

Inspector's notes

Milk in the reach-in refrigerator had an internal temperature of 53*F. Per PIC, the food item was used for breakfast in the dining room and returned to this reach-in refrigerator approximately 2 hours ago. Sliced tomatoes and lettuce were being held at room temperature for lunch service and had an internal temperature of 48*F. The PIC verified the temperatures. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection.

Inspector's notes

Lettuce, tomatoes and other burger toppings were in an open container in the dining room. Discussed self-service operation and informed the PIC to obtain a sneeze guard or keep items properly covered during service. The food items were discarded by the PIC at the time of inspection. The PIC stated they will use a cold prep table with sneeze guards moving forward.

Inspector's notes

Observed an employee actively washing utensils & sheet pans with 0ppm of QUAT sanitizer in the sanitizer basin. Upon request, the utensils & sheet pans were rewashed and resanitized once the sanitizer solution was remade to establish 400ppm of QUAT. Please ensure ware washing is conducted with sanitizer at the appropriate chemical concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris located in the bottom area of a reach in refrigerator, and in the floor of the walk in cooler. Per the person in charge the specified areas will be cleaned. Please ensure to maintain the physical facility clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the lights of the walk in freezer to not be operational. Per the person in charge, the lights would be repaired/replaced to ensure they are operational at all times. Please ensure the food establishment has adequate and sufficient lighting during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In cold prep table located in the dining room, a half gallon of butter milk (62*F) , yogurt (45*F), and a stick of butter (55*F) were found in the open top section. The PIC verified the food temperatures. The PIC stated those food items had been in unit since the morning. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. Reviewed methods for keeping food cold in the open top prep table and to avoid putting food in double containers. 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.

Inspector's notes

In the dining area, the floor drain underneath the soda machine is slow draining. Per PIC, a work order has already been placed. Must repair all plumbing to a state of good repair prior to next routine inspection.

Inspector's notes

During inspection observed an employees soda located on a prep area without a lid in place. Upon request the employee's personal soda received a lid and was relocated to a designated area. In a second instance observed an employee personal ice cream (open) container stored in the same storage rack as an ice cream container for tenants. Upon request the employees personal ice cream was relocated to a designated area. Please ensure to maintain proper food separation for personal items and ensure eating and drinking of personal items occurs only in designated areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection observed debris near the drain lines of equipment near the beverage station. Per the person in charge the specified equipment will be cleaned. Please ensure equipment, food-contact surfaces and utensils are cleaned and maintained clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During inspection, observed debris built up in the floors behind the ice machine. Per the person in charge, the debris will be removed from the specified areas. Please ensure to maintain physical facility clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During inspection observed no paper towels at the handwashing sink located in the canteen area. Upon request the person in charge provided paper towels for the handwashing sink. Please ensure paper towels are always available at handwashing sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection observed two trays of cooked chicken wings to contain a temperature of 80*F. Per person in charge items were cooked and had been left in hotbox for approximately 45 minutes prior to inspection. Upon request items were immediately reheated to 165*F then placed in a hot holding line to hold at 135*F or higher. Please ensure to maintain TCS food items hot held at 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection observed three containers holding ranch, ketchup and celery sticks in the dining area for self-service without covers or lids. Requested the person in charge to relocate the containers to the kitchen area where the food service would be proctored/handled by kitchen staff. Please ensure food intended for self-service is stored and displayed in a manner that prevents contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection in reach in cooler rack observed a packaged container holding raw ground beef stored above packaged bread. Upon request the packaged container holding raw ground beef was placed in the rack below the package of bread.Please ensure to follow proper food separation at all times to prevent cross-contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection observed build up of food debris located on the sides of the oven and on the frames of prep tables. Please ensure to maintain equipment/utensils, food contact surfaces, and non-food contact surfaces clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During inspection observed debris/residue located on the floor in the dry storage area. Per the person in charge the debris/residue in the specified area will be removed. Please ensure to maintain physical facility clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) did not have the Certified food protection manager (CFPM) at the time of inspection. Per FDA Food Code, the PIC shall be a CFPM and is required to be onsite during the hours of operation. Please have a CFPM on-site prior to next routine inspection. Repeat violation <>

Inspector's notes

During inspection observed build-up of organic material inside the nozzles of the soda machine in dining area. The person in charge (PIC) stated the soda nozzles will be sent to the 3-comparment sink later tonight to be properly cleaned and sanitized. Per FDA Food Code, Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During inspection observed accumulation of food, and trash, and organic material underneath the dishwashing, grinder, and 3-comparment sink areas. The person in charge (PIC) was shown the areas that need cleaning. Per FDA Food Code, "A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared. Repeat violation <<2nd consecutive violation>> Corrective Action: Correct prior to next routine inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions--During inspection observed food debris/residue located on a storage rack in the dry storage area. The person in charge cleaned the food debris/residue in the specified area, upon request. Please ensure to maintain physical facility clean at all times. 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.--During inspection observed the handwashing station in the canteen area to not be operational. Please ensure to maintain handwashing stations readily accessible and fully operational at all times. A re-inspection for this violation will occur in 10 days. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals----During inspection observed employee actively ware washing utensils and plates in the 3-compartment sink with a QUAT concentration of 0ppm in the sanitizer basin. Upon request the items were sanitized in the mechanical ware washer with a chlorine concentration of 50ppm to 100ppm. The QUAT sanitizer in dispenser was replaced by the person in charge. Please ensure to properly wash, rinse and sanitize utensils and food contact surfaces at the appropriate chemical concentration. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils---During inspection observed the bottom shelve of reach in refrigerator to contain accumulation of food debris/residue. The person in charge stated they would clean equipment. Ensure all equipment, food-contact surfaces, and non-food contact surfaces are cleaned and maintained clean at all times. Correct By: Correct Prior To Next Routine Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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.---During inspection in walk in refrigerator observed 2 enclosed packages of raw chicken stored in a rack above a box of raw beef. Upon request the 2 packages of raw chicken were relocated to the lowest rack below the enclosed box of raw beef. Please ensure to follow proper food separation at all times. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation---During inspection observed three QUAT sanitizer buckets with a concentration at 0ppm. Upon request the three QUAT sanitizer bucket solutions were remade to establish a concentration of QUAT at 200ppm. Ensure to use QUAT sanitizer at the proper concentration adhering to manufactures specifications at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions--During inspection observed build up of food debris/grease on the vents of the ventilation system. Person in charge stated the vents would be cleaned. Please ensure to maintain physical facility clean at all times. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st