WaaMO Restaurant

Inspector's notes

Observed spaghetti in a shallow container in the walk-in cooler, covered in saran wrap, temping at 60*F, made around noon per PIC. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the 3-compartment sink set up as rinse, wash, and sanitize. Education provided to PIC to wash, rinse, and sanitize. Please ensure rinse step occurs after washing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up occurring in the walk-in cooler on the compressor fans and on the food racks. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available at time of inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No food manager available at time of inspection. Please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked pasta in walk-in cooler measured 73 degrees F internally. Person in charge said it had been prepared over 3 hours prior, item was discarded at time. Please ensure all time/temperature controlled for safety food items are cooled from 135 to 70 degrees F in no more than 2 hours, and from 70 to 41 degrees F in no more than 4 hours - a total of 6 hours cooling time. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomato sauce cooling in walk-in cooler in a deep covered container, item measured 56 degrees F and was prepared over 3 hours prior. Item was uncovered at time. Please ensure food items are cooled in shallow uncovered containers to ensure maximum heat transfer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Only thermometers available in establishment are broken and do not measure any temperature. Please ensure an accurate, probing food temperature measurement device is available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed 3 compartment sink set up as wash, sanitize, rinse. Rinse and sanitize compartments were swapped at time. Please ensure wares washed in a 3 compartment sink are washed, rinsed, and then sanitized before being left to air dry completely. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavy grease and food debris accumulating below, behind, and on sides of cooking equipment in kitchen. Please ensure areas and equipment are cleaned at a frequency to prevent this buildup. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in cooler with minimum ambient temperature of 51.8F as measured by inspector min/max thermometer. Observed a hanging analog ambient thermometer that displayed a temperature reading between 48-50F inside the walk-in cooler. TCS food items stored inside the walk-in cooler had internal temperatures between 48-50F. The person in charge discontinued use of the walk-in cooler at the time of inspection and obtaine repair service at the time of inspection. Following repair service observed walk-in cooler was only able to maintain minimum ambient temperature of 42.5F and unable to cool further. Observed the prep cooler by the cook line with a minimum ambient temperature of 45.6F as measured by inspector min/max thermometer. The digital dispay thermometer on the back side of the unit showed a temperature reading of 44.9F. TCS food items stored inside the prep cooler had internal temperatures of 47-49F. The person in charge adjusted the temperature settings for the prep cooler. Observed ambient temperature drop to 39F as measured by inspector min/max thermometer along the top shelf near the air vents in the bottom compartmet but an ambient temperature of 46-47F throughout the rest of the bottom storage area of the prep cooler. The person in charge discontinued use of the prep cooler at the time of inspection pending service to the unit. Establishment only has two additonal single door reach-in cooler in the establishment and does not have sufficient cooling or cold holding capacity to operate. An immediate suspesion was issued.

Inspector's notes

Observed TCS food items with internal temperatures between 48-50F stored in the walk-in cooler. TCS food items included raw chicken, raw fish, raw beef, cooked rice, cooked pasta, cooked lamb meat, cooked beef stew, and cut leafy greens. Observed some of the cooked food items had preparation date marks of 8/6 and 8/7. The person in charge stated the cooked food items had been stored in the walk-in cooler for less than 4 hours. The person in charge stated that most of the raw meats had also been stored in the walk-in less than 4 hours, with the exception of two continers of raw meats date marked 8/2 and 8/4. Observed a container of raw fish date marked 8/2 and a container of raw beef date maked 8/4, which were embargoed at the time of inspection. All other TCS food items in the walk-in cooler determined to be improperly cold holding for less than 4 hours were moved to alternate cold holding units for rapid cooling. Observed TCS food items with internal temperatures between 47-49F in the prep cooler by the cook line. TCS food items included raw chicken, raw fish, and raw beef. The person in charge stated the food items had been stored in the prep cooler for less than 4 hours and moved them to an alternate cold holding unit for rapid cooling.

Inspector's notes

Observed walk-in cooler with minimum ambient temperature of 51.8F as measured by inspector min/max thermometer. Observed a hanging analog ambient thermometer that displayed a temperature reading between 48-50F inside the walk-in cooler. TCS food items stored inside the walk-in cooler had internal temperatures between 48-50F. The person in charge discontinued use of the walk-in cooler at the time of inspection and obtaine repair service at the time of inspection. Following repair service observed walk-in cooler was only able to maintain minimum ambient temperature of 42.5F and unable to cool further. Observed the prep cooler by the cook line with a minimum ambient temperature of 45.6F as measured by inspector min/max thermometer. The digital dispay thermometer on the back side of the unit showed a temperature reading of 44.9F. TCS food items stored inside the prep cooler had internal temperatures of 47-49F. The person in charge adjusted the temperature settings for the prep cooler. Observed ambient temperature drop to 39F as measured by inspector min/max thermometer along the top shelf near the air vents in the bottom compartmet but an ambient temperature of 46-47F throughout the rest of the bottom storage area of the prep cooler. The person in charge discontinued use of the prep cooler at the time of inspection pending service to the unit. Establishment only has two additonal single door reach-in cooler in the establishment and does not have sufficient cooling or cold holding capacity to operate. An immediate suspesion was issued.

Inspector's notes

Observed at the grill line working containers of oil, spices and sauces not within the original container without common label name.

Inspector's notes

Observed facility with soil accumulation underneath grill line, prep reach in cooler line and along cove base molding in kitchen area.

Inspector's notes

Observed cove base molding around walk in cooler in disrepair.

Core-6-301.14, C: Handwashing Signage. 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 handwashing station without signage.>>Handwashing stations shall supply signage reminding employees to wash hands.>>Supply handwashing signage prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 pots and pans in clean storage shelf across from grill with soil accumulation.>>Food contact surfaces shall be cleaned to sight and touch to prevent contamination of food product.>>Clean pots and pans>>Person In Charge rewashed pot and pans.>>Corrected at time of inspection 2nd Consecutive Violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.>>Observed in the walk-in-cooler the bulk pans of foods without a date marking cooked pinto beans, fufu, cooked hamburger, and tomato sauce. >>Foods intended for cold holding and held more than 24 hours shall have a prep date.>>Provide date marking for foods that are held 41F and below and held more than 24 hours.>>Corrected at time of inspection Correct By: Corrected At Time Of Inspection

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food>>Observed at the grill line oil and soy sauce containers not in the original container without common label names.>>Food product that is not in the original containers shall be labeled with the common name of the food product.>>Correct prior to next routine inspection Correct By: Correct Prior To Next Routine Inspection

Core-6-202.15, C: Outer Openings, Protected>>Observed gaps in the bottom of entrances in the rear of facility>>The facility outer opening shall provide protection from the entrance of pest.>>Provide door sweeps for entrances.>>Prior to next routine inspection Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation>>Observed wiping clothes not stored in sanitizing solution while not in use.>>When not in use wiping cloths shall be stored in sanitizing solution.>>Maintain wiping cloths in sanitizing solution when not in use.>>Person in Charge placed wiping cloths in sanitizing solution bucket.>>Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>Observed utensils at grill line sitting out not protected from contamination>>Utensils shall be maintained under constant running water that is 135F or more, and or washed and sanitized prior to use during times when not in use.>>Person in Charge washed utensils and properly stored them in clean equipment area.>>Corrected at time of inspection 3rd consecutive violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; According to Law>>Observed at handwashing sink floor drain missing.>>Install a sink floor drain.>>Correct prior to next routine inspection Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.11,C:Repairing-Premises,Structures,Attachments, and Fixtures-Methods>>Observed ceiling warping above the three compartment sink.>>The facility shall be maintained in good condition to allow for proper cleaning.>>Repair ceiling>>Correct prior to next routine inspection 2nd Consecutive violation Core-6-501.12, C: Cleaning, Frequency and Restrictions>>Observed facility with soil accumulation behind grill line and along cove base molding in kitchen.>>Facility shall be cleaned with a frequency that will prevent the accumulation of debris.>>Clean facility prior to routine inspection. 2nd consecutive violation Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. - Observed plastic open container of raw beef steak stored directly underneath plastic container of raw chicken in walk-in cooler. Person in charge moved steak. Raw animal foods must be organized based on cooking temperature in order to prevent 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Observed cutting boards, food trays, and cooking sheets stored as clean under prep table in front of warewashing sink with food debris and accumulation of grease. Person in charge placed items to be rewashed and sanitized. Food contact surfaces must be clean to sight and touch. 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. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation - Observed multiple wiping cloths sitting out on prep tables. Helped Person in charge make sanitizer solution for cloths and added cloths to bucket. Cloths in-use for wiping counters and other equipment surfaces must be: held between uses in a chemical sanitizer solution at proper concentration Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage - Observed metal spoon fully submerged in hummus in prep cooler in front of cookline. Person in charge removed spoon. During pauses in food preparation or dispensing, food preparation and dispensing utensils must be stored in the food with their handles above the top of the food and the container. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed open hole directly connected to sewage system underneath handwashing sink, used for handwashing washing sink water draining. Provided approved sewage conveying drain such as floor drain sink for hole. Plumbing systems must be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed - Coved base has been replaced in areas by back door and near handwashing sink but is not properly attached or sealed to wall or floor. In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures must be coved and closed to no larger than 1 mm (one thirty-second inch). Core-6-101.11, C: Surface Characteristics-Indoor Areas - Large pieces of foam and plastic found on walls by back door and between hoods making the walls not smooth or easily cleanable. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use must be smooth, durable, and easily cleanable for areas where food establishment operations are conducted. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - FRP found coming off of wall in kitchen and looking bloated on kitchen ceiling, missing coved base in areas of kitchen, and missing and broken tiles found throught kitchen and walk-in floor. Per PIC they are working on the FRP walls. Premises must be maintained in good repair. Core-6-501.12, C: Cleaning, Frequency and Restrictions - Observed accumulation of food debris and grease throughout kitchen underneath cookline, mop sink, and prep tables. Premises must be cleaned with enough frequency to maintain them clean. Correct By: Correct Prior To Next Routine Inspection