Cheddar's Casual Cafe

Inspector's notes

Observed multiple TCS foods including cut lettuce at 65*F and penne pasta at 58*F in metal pans with tight fitting lids. Per PIC, the foods had been prepared and cooled in ice baths before being panned. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Advised PIC to verify the foods have fully cooled to 41*F or below or before covering. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sealed packaged of mechanically tenderized beef stored above ROP packages of whole pork tenderloin and beef steak. 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 cooling chicken pot pie filling and broccoli cheddar casseroles with internal temperatures ranging from 50-66*F, internally in single portions covered tightly with a lid. Per PIC, the foods had been cooling for approximately 2 hours. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed two small plastic containers of cut tomatoes, three small plastic containers of coleslaw, three large metal containers of pot pie filling, and four large containers of cooked spinach dip with internal temperature range of 45-50 degrees F. Person in charge (PIC) stated all items had been in walk in 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Ambient temperature of the walk in cooler was 48 degrees at time of inspection. All other TCS items 41 F or below were moved to the second walk in cooler and work order was placed for the first cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook remove salmon from the flat top for a customer order with an internal temperature of 127°F. Salmon is received in raw form and customer order was requested fully cooked. Fish must be cooked to an internal temperature of 145°F when ordered fully cooked. Cook was instructed to place salmon back on the heat source to finish cooking. Proper final cooking temperature of salmon was verified before being served. Reviewed cooking temperature requirements and probe thermometer use with management at time of inspection.

Inspector's notes

At approximately 11:30 AM, found four covered pans of pot pie filling and two covered pans of spinach dip stacked on top of each other in the walk-in refrigerator at temperatures between 78 - 100°F. According to the prep employee (documented on log) the products were finished with prep and placed in the walk-in at 8:30 AM. TCS products must be cooled from 135°F to 70°F within two hours. Per employee, products outlined above did not go through the normal ice bath process and were not supposed to be stacked inside the walk-in. Discussed the importance of proper cooling methods and abiding by cooling rules to protect against spore-forming pathogens/hazards. All products listed above were embargoed at time of inspection.

Inspector's notes

Reviewed documentation for Reduced Oxygen Packaging HACCP process from the last inspection to the current inspection date. Observed product on 10/4 without documentation on the two hour temperature critical control point, also observed multiple days in October without dates to indicate when processes were completed. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Reviewed the importance of filling out logs completely and verifying that HACCP documentation is accurate.

Inspector's notes

Observed heavily scored, discolored cutting board on the open top prep table on the far right of the cook line. 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.

Inspector's notes

Observed container of porkchops at a temperature of 50°F and a container of ground beef patties at a temperature of 60°F in cold top unit on the cook line. Per PIC, the porkchop and ground beef patty containers were placed in the cold top unit from the walk in cooler about 2 hours prior. Corrective Action: Corrected at time of inspection. Porkchop and ground beef patty containers improperly cold held were relocated to walk-in cooling unit to rapidly cool to 41°F at time of inspection. Instructed PIC to have food employees keep cold top unit top section closed when not in use to keep food items at 41°F or below

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 the bottom of the sour cream container set directly on top of shredded cheese at the line. Addressed the possible cross contamination between the bottom of the container to the shredded cheese with chef. Sour cream removed from shredded cheese at time. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 dishwasher putting dishes away after ran the auto dish washer although auto dishwashing machine was verified that the final rinse sanitizer residue concentration at zero. Addressed code violation with chef and requested chef to instruct staff to rewash those dishes at the triple sink and sanitizing them before putting them away. Chef correct staff 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. Final rinse of the auto dish washing cycle noted at zero. Chef contacted Ecolab for repair. Will follow up on re-inspection. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Missing chlorine test kit for the auto dish washing machine, Please correct prior to re-inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 male waiter arranging to go ready to eat food into pan with bare hands at the service line. Addressed violation code with GM, GM instructed staff to wash hands, changing gloves when handling ready to eat food 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. At the top cold holding unit (salad making table), chopped cabbage and cut cherry tomato probbed with an internal temperature of 47-50 degree F. (unit checked with an ambient air of 40 degree F.) Based on discussion, chopped cabbage and cut tomato were just prepped and place at ready to served cold holding unit. Please discontinue this practice. All TCS items shall be properly cooled down to 41*F or below before placing at the ready to serve cold holding unit. Chopped cabbage and cut cheery tomato discarded by GM at time of inspection. Correct By: Corrected At Time Of Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5 (a)-(c), C: Gloves, Use Limitations Inspector observed kitchen staff using gloves for various tasks including wiping off counters, opened walk in doors, picked up pots and pans etc... Please use gloves only when handling ready to eat food (TCS and non TCS items). Please retrain all staff. :