Joe's Diner

Inspector's notes

Observed employee crack raw eggs with gloves on, and without changing gloves or washing hands, touched a plate for service. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Handwashing needs to occur whenever changing tasks or switching from working with raw animal foods to ready-to-eat (RTE) items. Employee washed hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods with internal temperatures ranging from 43-52*F in the walk-in cooler. Ambient temperature measured via min/max thermometer at the beginning of the inspection is 50.9*F; 2 hours later it's 44.7*F. Some of the TCS items in the walk-in cooler are cooked chorizo, cooked sausage, butter, raw meat, salsa, melons, etc. Most of those items were prepared days prior. Employees are unsure of when those items entered the temperature danger zone or when the walk-in cooler stopped working properly. 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 recommendation is that TCS items that have been in the temperature danger zone for more than 4 hours should be discarded. PIC called technicians at time of inspection to ensure proper functioning of the walk-in cooler. PIC discarded the TCS items that have been in the danger zone for more than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gasket in the walk-in cooler in need of repair. Please fix or replace prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple TCS foods with internal temperatures ranging from 43-52*F in the walk-in cooler. Ambient temperature measured via min/max thermometer at the beginning of the inspection is 50.9*F; 2 hours later it's 44.7*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair walk-in cooler such that it maintains TCS foods at 41°F or below. Permit is suspended at time of inspection due to lack of proper refrigeration capacity. Corrective Action: Correct at once. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health.

Inspector's notes

Observed employee crack raw eggs with gloves on, and without changing gloves or washing hands, touched a plate for service. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Handwashing needs to occur whenever changing tasks or switching from working with raw animal foods to ready-to-eat (RTE) items. Employee washed hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods with internal temperatures ranging from 43-52*F in the walk-in cooler. Ambient temperature measured via min/max thermometer at the beginning of the inspection is 50.9*F; 2 hours later it's 44.7*F. Some of the TCS items in the walk-in cooler are cooked chorizo, cooked sausage, butter, raw meat, salsa, melons, etc. Most of those items were prepared days prior. Employees are unsure of when those items entered the temperature danger zone or when the walk-in cooler stopped working properly. 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 recommendation is that TCS items that have been in the temperature danger zone for more than 4 hours should be discarded. PIC called technicians at time of inspection to ensure proper functioning of the walk-in cooler. PIC discarded the TCS items that have been in the danger zone for more than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods with internal temperatures ranging from 43-52*F in the walk-in cooler. Ambient temperature measured via min/max thermometer at the beginning of the inspection is 50.9*F; 2 hours later it's 44.7*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair walk-in cooler such that it maintains TCS foods at 41°F or below. Permit is suspended at time of inspection due to lack of proper refrigeration capacity. Corrective Action: Correct at once.

Inspector's notes

Observed gasket in the walk-in cooler in need of repair. Please fix or replace prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chlorine sanitizer in sanitizer buckets on prep line measured well above 200 ppm available chlorine at time of inspection. Solutions were remade at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sanitizer bucket behind front bar, and below baking area measured 0 ppm available chlorine during inspection. Buckets were re-made at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm and wiping cloths are stored submerged in approved sanitizers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 open cups for employee beverages being stored on dry storage racks during inspection. Please ensure employee beverages are covered with a lid and a straw when being stored in prep or food storage areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of portioned and stacked hash in plastic bags being stored in walk-in cooler, items measured 75 degrees F. Person in charge said they were portioned within the last 20 minutes. Items were laid on a sheet pan to cool at time. Please ensure food items are cooled in shallow uncovered containers (items in bags should be single layer on a sheet pan) to ensure maximum heat transfer until they reach 41 degrees F. Corrective Action: Corrected at time of inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation... Sanitizer bucket under prep table measured 0 ppm available chlorine during inspection, solution was re-made at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm, and wiping cloths are stored in approved sanitizer between uses. Correct By: Corrected At Time Of Inspection

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 employee pre-washing dishes before loading them into mechanical warewashing machine before unloading clean wares without washing hands prior. Instructed employee to wash hands before handling clean food contact surfaces. Please ensure hands are washed after becoming contaminated and before handling clean wares or equipment. Root cause of violation due to training and verification. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco... Observed 2 open employee beverages being stored on dry storage rack during inspection. Please ensure employee beverages are covered with a lid and a straw. Correct By: Corrected At Time Of Inspection