Biscuits

Inspector's notes

Observed knives on magnet stored as clean with a greasy residue on blades and handles. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef roast (defrosting in plastic packaging) in plastic tub with RTE meat products (Whole Deli Turkey, and Canadian Bacon) in walk in. Informed PIC 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 employee handle dirty dishes with gloves on, change gloves and started to stack wet clean dishes from the dishwashing machine. Discussed with person in charge (PIC) hands shall be washed between changing gloves. Discussed the importance of proper hand washing and when hand washing. Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed with PIC to allow dishes to thoroughly air dry before stacking to put away as clean. Employee washed hands and unstacked the clean dishes with clean hands and rewashed to previously contaminated dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a dark black buildup or organic matter on the blade of the industrial can opener. Discussed with PIC all food-contact surfaces must be cleaned to sight and touch. PIC took the industrial can opener to the dish area to clean. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in walk-in RTE/TCS items date marked 8/28 to 9/3. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were embargoed and discarded by PIC at the time of inspection. Also observed several items that were expressing expired date marking, per PIC they were frozen and thawed and the date marks were not updated. PIC updated at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark black organic matter, grease build up and food debris between and under the cooking equipment on the cooking line. Also observed food debris and dried liquid on the shelves in the server station. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation

Inspector's notes

Observed prep cooler closest to hand sink on cook line to be holding sliced tomatoes, precooked ham, cut lettuce, cole slaw, cheese, and raw commuted eggs at 46*F to 48*F at the time of inspection. PIC moved items to alternate functioning cooler and placed items in ice baths to rapidly cool and hold at 41*F at the time of inspection.

Inspector's notes

Observed in walk in cooler, corned hash date marked for 5/28, gravy date marked for 5/4-5/10. PIC stated that these products were prepared or thawed on 6/4 and new employees date marked them incorrectly. PIC date marked items correctly at the time of inspection.

Inspector's notes

Observed ROP fish thawing in 4 drawer cooler under hot holding units on cook line without being removed from its ROP packaging.

Inspector's notes

Observed in-use utensils used on cook line stored in stagnant water containers at 100*F. PIC removed utensils and turned on burners under water containers to properly store all utensils at 135*F or above at the time of inspection.

Inspector's notes

Observed wet stacked metal containers, plastic cups, and mixer on drying rack. PIC stated they will air dry all items before stacking items on drying rack. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 bay sink drain pipe and handsink handles by cook line to be leaking at the time of inspection. PIC stated they have called a plumber and they are scheduled for 6/6/25 to fix all leaks.

Inspector's notes

Observed a build up of food debris between counter top and cooking surfaces on cook line.

Inspector's notes

Observed grease build up, food debris, and organic matter build up underneath the equipment along the cook line in the kitchen. Also observed dust build-up on the ceiling air vents throughout the facility and bathrooms. Discussed with Person in Charge (PIC) physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation.

Inspector's notes

Observed on the cook line under the flat top grill cold holding units that are not in use but have a buildup of grease accumulation. Discussed with PIC to clean a frequency effective enough to avoid accumulation of grease. PIC started to clean immediately. Also observed in the freezer a frozen liquid that has filled a light shielding and also coming from the fire extinguisher. Discussed with PIC to find source of liquid and to clean/fix/replace to avoid any liquids buildup in the freezer. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed an orange liquid in the hand sink basin on the server line. Discussed with person in charge (PIC) handsinks shall be utilized for hand washing only and not as a dump sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed with a sheet tray stored in the ice by the ice door and also dark black organic matter on the ceiling within the ice machine. Per PIC the unit was cleaned two weeks ago. Discussed with PIC to clean the unit at a frequency to avoid accumulation of organic matter. PIC said it will get cleaned again and removed tray at time of inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation.

Inspector's notes

Observed in a 41*F cold holding drawer unit under the hot holding equipment to have corned beef hash at 50*F and spam at 47*F. Per PIC the food was placed in the unit more than 4 hours prior to inspection. Embargoed the corned beef and spam at time of inspection and PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in red sanitizer bucket above the hot holding equipment in the kitchen with 0ppm of quaternary ammonium. Discussed with PIC all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing airgaps on drainage pipes into floor sinks at the dishwasher area and under the stove on the cookline. Discussed with PIC there shall be a minimum of a 1 inch air gap to prevent back syphoning of contaminants. PIC stated it will be fixed by next inspection. Corrective Action: Correct prior to next routine inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 ice machine had organic growth on the inside on top. Discussed with PIC how often they clean the ice machine and they said about once a month. Discussed about increasing the frequency of cleaning the ice machine and not only once a month. Correct By: Correct Prior To Next Routine Inspection

Core-3-501.13, C: Thawing Observed the thawing of fish in the prep sink just submerged with water. Discussed with PIC that the correct thawing method is to have them submerged with water and have the water running. PIC turned the faucet on and left the water running now. Correct By: Corrected At Time Of Inspection

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. Observed the use of quat-40 with the three compartment sink and chlorine for the dishwasher. Discussed with the PIC they need testing strips for both since they are using both in the establishment. PIC showed they only had the chlorine testing strips. PIC will get new testing strips for three compartment sink by reinspection in 10 days. Correct By: Correct Prior To Reinspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 build up of organic matter on interior ceiling of ice bin in near the dish area. Ice bins must be cleaned frequently enough to prevent the accumulation of organic matter and mold. Discussed cleaning frequency with the Person in Charge (PIC). Correct By: Correct Prior To Next Routine Inspection

Core-3-501.13, C: Thawing >>>Observed raw salmon fillets in individual ROP packaging thawing in the walk-in. The package label says to remove from package to thaw in refrigeration. PIC removed salmon fillets from ROP packaging to properly thaw at the time of inspection. Discussed proper thawing methods with the PIC. All frozen items within ROP packaging being thawed must be removed from said packaging prior to being thawed under refrigeration or immediately upon thawing under cold running water. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces >>>Observed black organic matter in walk-in refrigerator on shelves, ceiling and fans. Discussed with PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco---Observed personal drink on prep table. Discussed with person in charge about maintaining a designated a location for personal items away from food areas. Employee was observed move the drink to an approved location and clean the prep table at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Also leaking from hand sink under left faucet when turned on near the prep cooler. All plumbing systems must be maintained in good repair. Repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection