K. O'Donnell's Bar & Grill

Inspector's notes

Observed sour cream, sliced tomatoes, cut lettuce, and cooked chicken wings in prep cooler at 45-49 °F. Observed ambient air temperature of 49 °F in cooler. 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. All TCS foods other than chicken wings had been in cooler for more than four hours as per person in charge. Sour cream, tomatoes, and lettuce were discarded at time of inspection. Chicken wings were relocated to alternate functioning refrigeration unit to cool rapidly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above shredded cheese in prep line cooler. 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. Person in charge 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 cooked potato skins 50*F, sliced turkey 48*F, sliced roast beef 49*F, pepper jack cheese 49*F in the drawers of the cold table on the cookline next to the fryer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC and temperature log, temperatures were verified within the past 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, food chopper and knives with accumulation of food debris on food and nonfood contact surfaces. Per employee, food chopper was not used today and knives are to be stored clean on magnetic knife strip. Food chopper and knives were moved to be warewashed. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in hot holding unit, refried beans and beer cheese with internal temperatures of 109*F-125*F. Per employee, TCS foods were placed in hot holding unit <2 hours. Refried beans and beer cheese were reheated to 165°F at time of inspection. Employee turned hot holding unit ambient temperature higher to maintain TCS foods at proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

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. ............On cook line, on sheet pan, fried potato skins with internal temperatures of 90*F-105*F. Per employee, potato skins were prepared about 30 minutes. Potato skins were discarded for quality. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. 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........At warewashing machine, employee handled dirty dishware then handled clean dishware with same gloved hands. Instructed employee to remove gloves, wash hands, then continue with task. Discussed the importance of proper handwashing after contamination. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils............In walk in freezer, accumulation of food debris and cardboard as floor covering. Remove cardboard and remove food debris from floor. Discussed more frequent cleaning of floors of walk in freezer. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted. 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. ..........In prep area, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employees, slicer was stored as clean. Instructed employee to wash, rinse, and sanitizer slicer. Discussed more frequent monitoring of slicer after warewashing to ensure stored as clean. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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............In walk in cooler, sliced deli meats/ 50*F prepared and cooling in deep containers. Sliced deli meats were portioned in to smaller portions to continue the cooling process. Sliced tomatoes, pico salsa, and tuna cooling in shallow covered containers. Sliced tomatoes, pico salsa, and tuna were uncovered to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-304.14, C: Wiping Cloths, Use Limitation .........Dry wiping cloths stored on in use cutting boards in between uses. Dry wiping cloths used as potholders were moved to nonfood contact surfaces and in use wiping cloths were moved to sanitizer solution bucket. Educated employees on proper storage of in use wiping cloths and dry cloths used at potholders. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ........At wing station and pizza cutting station, in use utensils stored in room temperature water in between uses. Water was discarded and utensils were moved to clean container for storage in between uses. Educated employees on proper storage of in use utensils in between uses. Correct By: Corrected At Time Of Inspection