Summit Diner

Inspector's notes

The PIC onsite is not a certified food manager. 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

In kitchen salad make table/59F and front service beverage cooler/52F, observed TCS food holding over 41F including milk/55F, yogurt/70F, house prepared ranch dressing/71F, and coleslaw, sour cream, cottage cheese, tzatziki/55-59F. 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. The foods were in the unit over four hours and were discarded by PIC at time of inspection. Staff to use other refrigeration or ice baths as needed until the unit is repaired/replaced. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge onsite is not a certified food manager. 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

Observed ice dumped into handwashing sink at front bar. Handwash sinks are not to be used for any purpose other than handwashing. Spoke with person in charge about alternatives, either a different non-handwash sink to use as a dump sink or a separate bucket to dump into. Handwash sink was emptied at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced cheese, chopped lettuce, salad mix, and sliced tomato in the cookline prep tables at 48°F, 51°F, 48°F, and 46°F respectively. Per person in charge (PIC), prep tables had been stocked 2-3 hours earlier. 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. PIC had out-of-temp foods placed into walk-in refrigerator to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer buckets with wiping cloths measured to be around 100ppm quat concentration. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Chemical dispenser was not outputting proper sanitizer concentration. Per maintenance report, dispenser was set to 100ppm but the manufacturer's bottle stated safe concentration was 200ppm. PIC called maintenance to fix sanitizer dispenser and will be using bleach and chlorine test strips as an alternative. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations of chlorine at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomato soup in walk in cooler at a temperature of 46*F in large plastic container. Person in charge explained that the soup was made the day prior to temperatures being taken and item has not been removed from cooler.

Inspector's notes

No CFPM onsite at time of 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 cooked meatloaf in reach in cooler on bottom shelf directly next to raw chicken. Meatloaf was overflowing from pan above raw chicken. Person in charge informed that they must Separate raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Person in charge moved meatloaf to higher shelf at time of inspection. Correct By: 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 Lettuce, tuna mozzarella cheese, sour cream, turkey, bacon, spinach, and cooked shredded potatoes all at a temperature of 45-48*F. Temperature sensitive foods shall remain at or below 41*F at all times. Person in charge explained that all products were placed into the reach in and prep top at 9:30a that morning. Person in charge discarded all food products voluntarily. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling... Observed Advil above 3 compartment sink above flat food prep area. Observed green pill bottle in dry storage area near food products. Peron in charge informed medicines shall be located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. Person in charge re-located medicine to area away from food contact surfaces. 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 prep-top and reach in cooler nearest to mop sink with an ambient air temperature of 48.3*F. Temperature taken with cooper min/max thermometer. Correct By: Correct Prior To Reinspection

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.... Observed stainless steel shaker used for making drinks in the hand washing sink in the front bar area. Person in charge informed that hand washing sinks may not be used for any other purposes than hand washing. person in charge removed shaker from hand washing sink at time of inspection. Correct By: Corrected At Time Of 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 Raw Chicken, hamburger, thin cut beef, pork chorizo all at in main reach in unit nearest to grill all at a temperature of 45-46*F. Person in charge informed that they must keep all TCS foods at a temperature of 41*F or below at all times. Person in charge discarded items at time of inspection. Ambient air temperature tested with irreversible min/max thermometer at a temperature of 42.4*F, Person in charge informed not to use reach in cooler until it can maintain a temperature of 41*F or lower. Correct By: Corrected At Time Of Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves... Observed both cooks on main prep line wearing latex gloves that came from a green Vi Va glove box. Person in charge discarded both boxes of latex gloves and began using latex free gloves at time of inspection. Correct By: Corrected At Time Of Inspection