Oasis

Inspector's notes

Single use food service containers being stored in the handwashing sink next to the cook line area. PIC removed the containers from the sink. Ensure that hand wash sinks are used for handwashing only. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: No soap provided at the employee and public bathroom handwash sink in the lobby area. An employee provided soap at the sink. Ensure that public/employee handwashing facilities are provided with a suitable hand cleanser. Corrective Action: Corrected at time of inspection.

Inspector's notes

Opened (no lid, label) unmarked container of employee personal medication ( brown pills) being stored in a drawer in the prep area behind the cookline. PIC removed the medication. Ensure that medicines that are in a FOOD ESTABLISHMENT for EMPLOYEES is labeled as specified under § 7-101.11and located to prevent the contamination of FOOD, EQUIPMENT,UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Corrective Action: Corrected at time of inspection.

Inspector's notes

The fan area in the double door reach in cooler is leaking condensate. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Raw chicken item stored behind two pans of lettuce in the table top area of the make line unit causing the chicken to go over the lettuce items when used. The PIC relocated the chicken to proper location. Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee handling dirty equipment in ware wash area went to handle clean items without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Multiple pieces of equipment in clean storage area with excess old food debris present. All items were removed to be properly cleaned. Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw shell eggs (for employee use) stored over multiple portioned sauce items in the reach in area of the make line unit. PIC had the eggs relocated. Ensure that food is protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple pieces of equipment and serving utensils in clean storage areas with excess old food debris present. All items were removed to be properly cleaned. Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with a clear liquid stored below the steam table without a label indicating the content. The person in charge indicated the it was water and removed the liquid. Ensure all containers are properly labeled to identify the content. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Spicy chicken, sliced tomatoes, green leaf lettuce, spring mix lettuce, shredded cheddar cheese, american, cheddar cheese, havarti cheese, diced potato, chorizo, sliced carrots, salsa, sour cream packets, and cut cucumber in the top of the make-line unit ranging from 47*F to 60*F. Per the PIC the food items were placed in the unit yesterday (8/8/24). The ambient temperature of the unit was 50*F using min/max thermometer. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.----The water temperature at the handwash sink next to the cookline area was excessively hot making the sink difficult to wash hands at. (The water temperature was 137F.) PIC called maintenance to adjust the temperature on the sink at time of inspection. A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. 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.----Raw ground beef stored directly over liquid eggs in the walk in cooler. *Both the eggs and ground beef were packaged and in boxes. Manager relocated the beef to separate location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Correct By: Corrected At Time Of Inspection

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.----Sausage-95F cooling in a deep, partially covered container in the walk in cooler. PIC stated that the sausage had began cooling almost two hours prior and placed the sausage into a shallow/open container, and relocated to the walk in freezer to cool faster. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils----The shelving unit in the walk in cooler where the raw meat items are stored has excess liquid/old food debris present. PIC stated that shelves would be cleaned. Ensure that equipment is cleaned frequently enough to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; PHF----Multiple pieces of equipment in clean storage area with excess old food debris present. PIC removed all items to be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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-Cooked chicken, chorizo, edamame, and diced potatoes in the make line unit in the cookline area with no date marks. PIC was unsure of when the items were opened/prepped or placed into the make line and discarded-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Correct By: Corrected At Time Of Inspection

Core-6-501.110, C: Using Dressing Rooms and Lockers----Employee personal phone stored on shelf over the prep/cookline area .Employee coat and drink stored directly on the prep table next to drink items. Multiple employee coats and purses stored on storage shelves next to and on single service items. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. ===Observed at time of inspection low temperature dish machine in use to clean tcs food contact equipment: pans. At time of inspection unit had 0ppm chlorine concentration with establishment and inspector test strips. Notified Person In Charge (PIC). PIC attempted to prime unit. PIC has placed work order for unit sanitizer to be corrected. Establishment has three compartment sink. For time being establishment will use this instead of dish machine. =====Food safety range of chlorine sanitizer needs to be 50ppm-100ppm for food safety. 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: Correct Prior To Reinspection