Over Easy Restaurant

Inspector's notes

Observed ground beef and ground chorizo (pork) stored directly above raw bacon. PIC rearranged items at time of inspection.

Inspector's notes

Observed leak in sink next to low temp warewashing machine. Please make repairs prior to next routine inspection. Also observed hot water in mop sink in disrepair. Please correct prior to next routine inspection.

Inspector's notes

Observed half and half holding 46F in an ice bath. PIC said it had been opened and removed from refrigeration 30 minutes prior. More ice and cold water were placed into the bath to fully submerge the sides of the container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plain and chipotle hollandaise stored past their discard time. Discussed temperature requirements when using time as a control for cold and hot food items. Cold items must start at 41F and hot food items must start at 135F or greater. Food products cannot be kept past the given 4 hour time frame. Food was discarded. Also observed a newly made hollandaise that was holding 90F. Cook said he melted butter and put cold egg in the mixture which may be why the temperature dropped in the final mixture. The cook heated the item to 135F and placed a new time stamp on the container. Corrective Action: Corrected at time of inspection. ***1ST REPEAT VIOLATION

Inspector's notes

Observed dozens of live fruit flies. Pest control records show last date of service was October 11th. PIC said they will be servicing the establishment this week.

Inspector's notes

Observed grease overflowing onto the ground from the grease trap located by the dumpster outside. Please clean prior to the re-inspection.

Inspector's notes

Observed plain and chipotle hollandaise stored past their discard time. Also observed butter at 68F with the start time of 10:51am (start of inspection time). Discussed temperature requirements when using time as a control for cold and hot food items. Cold items must start at 41F and hot food items must start at 135F or greater. Food products cannot be kept past the given 4 hour time frame. Food was discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee rinsing off soiled dishes, and proceeding to put away clean dishes from the mechanical dish machine. Employee washed his hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gravy and sausage links holding 120-134F in the steam table. It was determined that the water levels in the table were low. PIC reheated the products, as it had been less than two hours since first prepared. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lunch meats and raw beef holding 44-54F in the top portion of the prep cooler on the assembly line. The items were filled above the fill line. Discussed moving half of the container contents during slower business times.

Inspector's notes

Observed black apron draped across the hand sink by the office. Employee removed the apron. Ensure that all hand sinks are open and accessible. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee with dirty apron, using the apron to clean off equipment. Talked to manager about how to keep aprons clean and used to keep employee clothes clean, and not actively used for drying items. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed employee washing dishes in the mechanical dish machine. The machine was tested at only <10ppm chlorine concentration. The container was observed to be nearly empty. Inspector primed the machine, and the concentration did not change. Please use the 3 compartment sink for sanitizing until corrected. Correct By: Corrected At Time Of 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. Observed raw bacon placed on a flat pan over a closed box of tater tots over a milk crate. Employee moved the bacon to a bottom shelf in the walk in refrigerator. Raw animal foods must be stored in a manner that prevents cross contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed TCS food debris on the top portion of the large blade slicer and around the blade. PIC stated that it was used the previous day. The slicer was disassembled and cleaned. Food contact surfaces must be cleaned every 4 hours to prevent contamination. ***REPEAT VIOLATION Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cooked sausage links holding 120F and cooked pork 112F in the steam table. Employee stated that the items had been in the unit since 10am. The items were discarded. TCS food must be hot holding at 135F or greater. 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 ham 49F, cooked sausage 49F, and a bag of potatoes 49F in the first prep cooler on the assembly line. PIC had temperature logs from 7:30am showing the food items in temperature. The 7am line check was the most recent one. Discussed doing a second line check during the day, as temperatures can increase when the unit lids/drawers are opened. Discussed rapid cooling methods such as putting the items in freezers for a short time, or placing bags of ice on the items to maintain temperatures. TCS food items must hold 41F or below when cold holding. ***Repeat violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Observed the water in the men's and women's restroom reaching a maximum of 76F. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Please correct. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 a cook cracking an egg, then proceeding to change gloves. Inspector discussed when to wash with the cook. He proceeded to wash his hands and change his gloves. Hand washing must in occur when handling raw animal foods and ready to eat foods. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed TCS food debris on the top portion of the large blade slicer. The Person in charge stated that the slicer was used on Monday or Tuesday. Inspector demonstrated proper cleaning for small areas on the slicer. The slicer was re-cleaned. Food contact surfaces must be cleaned every 4 hours to prevent contamination. ***REPEAT VIOLATION Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

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 the following items in the first prep cooler on the assembly line: sausage 55F, ham 49F, lunch meat 52F, corn/beans 46F, chopped cherry tomatoes 48F, corned beef 47F. The unit was holding 37F. Employee lowered the unit to 33F to maintain cold holding temperatures during summer months. Employee switched out all the food items to cool down to 41F in the walk in refrigerator, as it had been <2 hours since they had been placed in the unit. Discussed using ice baths in the coolers to maintain temperatures. PIC stated that they do a temperature check at 8am and again at 1pm. Discussed adding in an extra check at 11am to monitor temperatures, as the cooler lids are opened more frequently. Also observed hollandaise sauce made by the expo window. The items had 4 hour time frames on there. The 4 hour policy provided indicated only butter and fruit and that the items may be placed back into the walk in at 2pm. Inspector emailed the Operator a 4 hour time policy guidance document and discussed discarding any leftover items if they pass the given 4 hour time frame. Observed a container of half and half holding 44F in an ice bath. The ice was not surrounding the container. An employee added more ice. TCS food items must hold 41F or below when cold holding. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed employee hand bags on a shelf next to cans and single use containers. Also observed water bottles on shelves. PIC moved all items to designated areas. Also discussed using cups with lids and straws to prevent contamination. Correct By: Corrected At Time Of Inspection