FreshBox

Inspector's notes

At in use warewashing machine, employee touched trash can several times and dirty dishware, then handled clean dishware without a proper handwash. Instructed employee to rewash dishware and wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On salad side of establishment, in counter hot holding unit, cooked chicken and cooked beef with internal temperatures of 100*F-120*F, and in kitchen, on cook top and in counter hot holding unit, refried beans/123*F, cooked proteins/110*F-130*F out of internal temperatures. Per employees, TCS foods were reheated <1 hour and ready for service. Cooked proteins and refried beans were moved to cook top to reheat to 165*F. 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.

Inspector's notes

*3rd repeat* Observed shredded cheese, feta, blue cheese, and raw seed sprouts Improperly holding on make line over filled from 47-50*f degrees. Per owner items were stocked less than 4 hours prior. Reviewed pattern of non-compliance with owner. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, TCS foods (raw meats, cooked meats, cut leafy greens) with internal temperatures of 49*F-51*F. Per manager, temperatures were taken within normal time parameters. At time of inspection, repair company was called and arrived on site. By end of inspection, internal temperatures of food items had dropped several degrees. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F of less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, several cooked salsas (tomatillo/4-26, habanero/4-26, adobo/4/23) past 7-day discard dates. Tomatillo, habanero, adobo salsas were discarded. See embargo form. Discussed proper date marking, with preparation date as Day 1 with 6 additional days for a total of 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walk in cooler with ambient temperature of 50.1*F and 49.8*F, taken with inspector thermometer, and 51*F with establishment two ambient air thermometers. Repair company was called at time of inspection and arrived on site. By end of inspection, ambient temperature of walk in cooler had dropped 10*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below at all times. Corrective Action: Correct within 24 hours.

Inspector's notes

In prep area, employee cutting raw chicken on cardboard lid. Discussed using cutting board to ensure surfaces are clean during food preparation. Cardboard lid was discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

In hot holding unit on salad line, cooked steak and cooked chicken with internal temperatures of 120*F. Per manager, steak and chicken were placed in hot holding unit within normal time parameters. Steak and chicken were reheated to 165*F. 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.

Inspector's notes

In small prep table cooler on back cook line, cut tomatoes, shredded cheeses with internal temperatures of 51*F. Per employee, tomatoes and cheeses were in prep table cooler within normal time parameters. Ambient temperature of prep table cooler was 48*F, 43*F, taken with inspector min/max irreversible thermometer. After thermostat was adjusted, ambient temperature of cooler dropped below 41*F and internal temperatures of food decreased in temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. ..........At prep table cooler nearest the register, TCS foods (hard boiled eggs, soft cheeses, cooked peppers) with internal temperatures of 45*F-47*F. In first prep table cooler, cooked vegetables, quinoa with internal temperatures of 44*F-48*F. Per employee, TCS foods were placed in prep table cooler <4 hours. Manager adjusted ambient temperatures of prep table coolers to rapidly cool back down to the proper cold holding temperature. Monitor temperatures of TCS foods, filling containers below fill line, ice in food product, deeper containers to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd