U.S. Egg

Inspector's notes

Observed liquid egg (48°F), various milk products (47°F), salsa (49°F), diced tomato (49°F), whipped cream (46°F), cottage cheese (46°F), mac and cheese (48°F), various cheeses (49-53°F), opened refrigerate after opening ranch and mayo (47-48°F), pancake batter (47°F), reconstituted hollandaise sauce (48°F), gravy (47°F), coleslaw (47°F), diced cooked bacon (47°F), cooked ham, turkey, chorizo, and chicken (44-47°F) cold holding above 41°F. Products were found in the walk in and the prep table nearest the dishwasher, which measured 51.0 and 51.4 on the min/max respectively. 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 Time Temperature Control for Safety foods which had been in the units for more than 4 hours were embargoed. Discussed the importance of cold holding with staff. Thermometers calibrated onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods cold holding above 41°F. Products were found in the walk in which measured 51.0 and in the prep table nearest the dishwasher which measured 51.4 on the min/max. Discussed the importance of routinely checking temperatures of all the units. Also discussed having emergency procedures in place to cool products if a rise in temperature is found (ex. prop open the freezer door, use ice etc.). Refrigeration equipment may have been affected due to high ambient outside temperatures found in the kitchen. Recommended establishment fix the AC in the kitchen to reduce the pressure on all cold holding equipment. All Time Temperature Control for Safety foods which had been in the units for more than 4 hours were embargoed. Affected units are essential to the operation A temporary solution of propping open the freezer door and using ice is in place until the units are serviced and maintaining temperatures below 41°F. A reinspection will occur on the units in 24 hours. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Employee beverage in sandwich prep cooler next to hand sink, coffee travel mug on sandwich prep table next to dish was area.

Inspector's notes

Observed ice scoop stored on top of ice machine.

Inspector's notes

Observed employee handle raw shell eggs, handle pans and oil container and pass along dish of product along prep line with out washing hands. Observed dish washer handle dirty dishes, rinse hands and then handle clean dished with out washing hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). 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. Advised person in charge to discuss proper hand washing with all staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knife stored between prep table and sandwich prep refrigerator by grill. Knife was removed and washed, rinsed and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handle raw shell eggs, handle pans and oil container and pass along dish of product along prep line with out washing hands. Observed dish washer handle dirty dishes, rinse hands and then handle clean dished with out washing hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). 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. Advised person in charge to discuss proper hand washing with all staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut honey dew melon in sandwich prep cooler by grill at 47*F. Cold hold to be 41*F or lower. Honeydew melon was embargoed and discarded. Diced tomatoes 56*F, sliced tomatoes 46*F, Diced ham 44*F, cut sausage at 53*F, cooked chicken breast 54*F in center sandwich prep cooler. Embargoed and discarded items. Second consecutive violation for cold holding Advised staff to use metal stem thermometers throughout the day to verify cold hold temperatures Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed center prep line refrigerator with an ambient temperature of 53*F. Equipment must hold at a temperature that keeps food at 41*F or lower. Operator will contact repair company to repair. Re-inspection to be completed on or before Monday July 28, 2025 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed knife stored between prep table and sandwich prep refrigerator by grill. Knife was removed and washed, rinsed and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed silverware at tables uncovered and easy to be contaminated. Silverware at table must be protected from contamination by environmental or/and customers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed exposed eating utensils stored on tables. Utensils are to be protected form guests touching or other possible contaminations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed diced ham and chicken in three door sandwich prep cooler across from grill line at 44-45*F. Cold hold to be 41*F or lower. As per the person in charge, items were filled in the morning from the walk in cooler. Items were return to the walk in cooler to chill rapidly. Advised staff to verify cold hold temperatures throughout the day using a metal stem thermomoeter. Second consecutive violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three door sandwich prep cooler along grill line with an internal ambient temperature of 48- 52*F. Equipment must be in condition to hold food at 41*F or lower. Person in charge contacted refrigeration service company for repair. Reinspection to be completed on or before Friday April 18, 2025 Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed exposed eating utensils stored on tables. Utensils are to be protected form guests touching or other possible contaminations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee coffee cup in dish wash station with no lid or straw. Drinks are to be kept in an assigned break area and not along work stations. Drink was removed for work area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed center three door sandwich prep cooler along grill line with sliced/portioned deli meats (Ham and Roast beef) at 46-47F. Cold hold of food to be at 41F or lower. As per the person in charge items were placed in sandwich prep cooler earlier in the morning. Advised person in charge to return to walk in cooler to cool or discard. Person in charge discarded product. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee cracking raw eggs and handle utensils with no handwashing. Person in charge instructed staff with correct handwashing practices after cracking eggs.

Inspector's notes

Observed large bulk containers in back storage with no common name that is inside container.

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Observed large bulk storage containers in dry storage area with no common name on containers. Containers must be labeled with common name if not easily identified (ie Sugar, salt etc.) Correct By: Correct Prior To Next Routine 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. Observed breakfast gravy in steam table by entre prep at 128*F Observed chili and hot hold salsa at second steam table at 130*F and 127*F Hot hold of food to be 135*F or greater Items were reheated to 165*F and returned to steam tables. Advised person in charge that hot hold foods must be monitored by using a metal stem thermometer. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed staff using dry wiping clothes with no sanitizer along grill line, Wiping clothes are to be stored in sanitizer water not to exceed 100 ppm chlorine based or 400 ppm quaternary ammonia based. Sanitizer buckets refilled along grill line Correct By: Corrected At Time Of Inspection