Angela's at Grand

Inspector's notes

Observed the designated hand sink at the bar blocked with a container of clean utensils. The establishment shall maintain all hand sinks open/accessible including stocked with hand soap and paper towels at all times to promote proper hand washing. The bar staff cleared the sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meatballs and cooked/diced chicken located in containers inside a reach-in refrigeration unit registering internal temperatures between 48°-49°F. Per manager the food items had been held in the unit overnight. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The manager voluntarily discarded the food items at the time of inspection. Corrective Action: Corrected at time of inspection. *2nd consecutive violation. An Active Managerial Control (AMC) intervention training has been scheduled with the management and staff for Sunday March 1st at 9:30am.

Inspector's notes

Observed an accumulation of dirt, dust, and other food debris throughout the kitchen area. Notable areas include underneath and behind equipment including tables and grills, underneath storage racks inside the dry storage room and walk-in cooler, and along the walls & ceiling (including the fan covers) of the walk-in cooler. The establishment shall clean the physical premises at a frequency to prevent the accumulation of dirt, dust, and other food debris as well as prevent potential contamination of food items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Salad Bar Cooler - Blue C5heese at 51 degrees, tomatoes with Prob thermometer, Pic Indicated put in within the hour. At time of inspection Chilled on ice to rapidly cool. (Repeat)

Observed Cooked Diced Chicken in Walk in Cooler with no date marking, made one day prior. Labeled at time of inspection 3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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.

Inspector's notes

Floors soiled under shelving in dry storage room. Sweep and mop floors.

Inspector's notes

Cooked chicken, cheese, cut lettuce, cut tomatoes, coleslaw, and potato salad with internal temperatures between 50 degrees F and 56 degrees F were cold holding in a prep table across from the dish washing area. Ambient temperature of the prep table was found to be 50.0 degrees F by using a min/max thermometer. PIC stated items were just placed into the table about one hour prior to inspection. All TCS items were moved to the walk-in to rapidly cool to 41 degrees F or below. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked chicken, cheese, cut lettuce, cut tomatoes, coleslaw, and potato salad with internal temperatures between 50 degrees F and 56 degrees F were cold holding in a prep table across from the dish washing area. Ambient temperature of the prep table was found to be 50.0 degrees F by using a min/max thermometer. PIC will call technician to repair the unit. Establishment has sufficient cooler capacities to operate safely until the unit is repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishwasher in kitchen with chlorine concentration of 10ppm after two cycles. Observed bar dishwasher at a chlorine concentration of 25ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels with person in charge. Chlorine sanitizer should have a concentration between 50-100ppm when exiting dishwasher. Employees were told to relocate and sanitize all dishes at the 3-comp sink. PIC called and stated maintenance would visit in the afternoon to check on the equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked rice, cheese, and cooked meats with internal temperatures between 48 degrees F and 52 degrees F were cold holding in a prep table near the walk-in cooler. Ambient temperature of the prep table was found to be 49.6 degrees F by using a min/max thermometer. PIC stated items were just placed into the table about one hour prior to inspection. All TCS items were moved to the walk-in to rapidly cool to 41 degrees F or below. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked rice, cheese, and cooked meats with internal temperatures between 48 degrees F and 52 degrees F were cold holding in a prep table near the walk-in cooler. Ambient temperature of the prep table was found to be 49.6 degrees F by using a min/max thermometer. PIC stated that they would call a technician to repair the prep table. Establishment has enough cooler capacities to operate safely until the unit is repaired. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-4-501.12, C: Cutting Surfaces*****Cutting boards on cook line are stained and badly scored. Refinish / Replace. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment*****Walk-in-freezer door is not closing properly due to ice build up around the door. Make repairs to door seals to eliminate ice build up. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected Observed gap at bottom of back exit door near employee restroom. Install door sweep or weather stripping to ensure all gaps are sealed. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.12, C: Cutting Surfaces Observed heavily scratched and stained cutting boards on prep units on cook line. Discussed resurfacing or replacing cutting boards to ensure a smooth, easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed accumulation of food debris underneath storage racks in dry storage area. Discussed increasing cleaning frequency and maintaining clean. Correct By: Correct Prior To Next Routine Inspection