Zinburger

Inspector's notes

Observed boxes of raw ground beef and chorizo stored over boxes of raw steak, container of raw steak, and bags of RTE sauce in the walk-in. Observed flats of raw eggs stored below the raw ground beef patties. Informed PIC that raw animal proteins must be stored according to final cooking temperature. PIC properly stored all raw animal proteins at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the floor tiles throughout the kitchen, especially near the dishwashing machine being broken, having cracks, and exposing the aggregate. Also observed the pedals for the handwashing station being in disrepair but still working. Person in charge states they are in the work of being repaired. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the floor tiles throughout the kitchen, especially near the dishwashing machine being broken and having cracks. Person in charge states they are in the work of being repaired. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the floor tiles throughout the kitchen, especially near the dishwashing machine being broken and having cracks. Person in charge states they are in the work of being repaired. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the only handwashing sink located in the kitchen not having hot water available (only reaching 91*F). Person in charge called a technician to fix it but will not be there until the next day. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Reinspection will be conducted on or before 2.1.2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cook handle raw ground beef and then proceed to wash hands for less than 10 seconds. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed prep cooler next to order window holding TCS food at 47*F (Monterey Jack Cheese, Shredded lettuce, Havarti Cheese) using a probe thermometer. Person in charge stated the food was placed in the unit an hour prior to the temperature taken and was at 41*F when placed in the unit. Person in charge placed all items on ice and was able to get the food back down to 41*F within an hour. Discussed the importance of ensuring all cold holding units are functioning properly to ensure food safety. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed prep colder next to order window holding at 53*F using a max min thermometer. Person in charge placed a service request at time of inspection. Discussed the importance of ensuring all cold holding units have the capacity and hold at or below 41*F to ensure food safety procedures. Re-inspection will occur within 10 days. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. Observed broken tiles with direct exposed concrete throughout establishment with visible debris and stagnate water throughout. Discussed the importance of ensuring floor is sealed and easily cleanable to avoid increased opportunity for harborage and pest activity. ---- Observed junctures around mop sink plumbing without calking and direct exposure to the outside. Discussed the importance of ensuring all junctures on walls, ceilings and floors are sealed properly to allow for proper cleaning and decrease risk of pests and other contaminates. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. Observed Walk-in for establishment holding food between 45*F – 48*F using a probe thermometer; Raw Beef Patties, Monterey Jack Cheese, Vanilla Soft Serve, Caramelized Onions, Swiss Cheese, Provolone Cheese, Cheddar Cheese Slice, Munchego Cheese Slices, Sharp Cheddar Kraft, Havarti Cheese. Person in charge checked remote monitored temperature logs and found the unit had been out of temp for at least 5 hours prior to inspection start time. Person in charge voluntarily discarded TCS food in the unit. Embargoed Raw Beef Patties, Monterey Jack Cheese, Vanilla Soft Serve, Caramelized Onions, Swiss Cheese, Provolone Cheese, Cheddar Cheese Slice, Munchego Cheese Slices, Sharp Cheddar Kraft, Havarti Cheese. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed walk in refrigerator with an ambient temperature of 45*F using a Max-Min thermometer. Person in charge was able to determine the unit base temperature had been turned up too high and was able to turn the temperature down and was able to reach and hold at 40*F measured with a max-min thermometer. Discussed the importance of ensuring all cold holding units have the capacity and hold at or below 41*F to ensure food safety procedures. Correct By: Corrected At Time Of Inspection