The Gardens

Inspector's notes

French toast batter-58F in the reach in cooler in the cookline area. Sour cream, cottage cheese, blue cheese, and mayonnaise-46-48 in the double door lowboy unit in the server pass thru area. PIC voluntarily discarded all items-see embargo form. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection. **Ambient temperature of the lowboy unit in the server pass thru area was 47-48F. PIC removed all food items from the unit and stated that the unit would be scheduled for repair. Establishment has sufficient refrigeration.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Ham with 8-19 date mark, meat sauce with 8-21 date mark, marinara sauce with 8-13 date mark, cooked turkey sausage with no date mark, potato item with 8-6 date mark, second potato item with no date mark, cooked chicken with 8-16 date mark in the walk in cooler and cooler drawer units. Alfredo sauce, cooked beans, beef item, pasta item, and turkey deli meat with no date marks in the cooler drawer and make line units. PIC was unsure of when the items were opened and/or made and discarded all items-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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Country gravy-94F cooling in a covered container in the reach in cooler in the cookline area. Employee stated that the gravy had recently began cooling and relocated to the walk in cooler.

Inspector's notes

Establishment does not have test strips to test sanitizer levels for the sink and surface (lactic acid) sanitizer used at the three compartment sink/buckets.PIC ordered the test strips at time of inspection. Ensure that proper test kit is present to measure chemical sanitizer concentration for the sanitizer that is being used. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork (6/11), cooked beef (6/11), cooked sausage (6/10), cooked turkey patties (6/12), and pasta with no date - all past the discard date in the drawers below the grill. Person in charge discarded all items -see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is a gap at the bottom of the kitchen door, which opens to the outside. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means. ** Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment. ===2ND CONSECUTIVE

Inspector's notes

Employee removed/handled earbud from ear in the ware wash area; then 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

Chicken gumbo-54F and rice item-45F in the walk cooler. The PIC stated that both items were placed into the walk in the previous day to cool and discarded- see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple opened packages or prepared items of turkey, ham, chicken, cut tomatoes, salad items, cooked vegetables, and marinara sauce date marked for use within 8 to 10 days. All items were still within the 7 day time frame and the PIC stated that the use by dates would be corrected. TCS food should be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is a gap at the bottom of the kitchen door, which opens to the outside. Install door sweep on the bottom of the door to eliminate the gap or eliminate by other means. ** Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.

Inspector's notes

Employee prepping salads in the server pass thru area while wearing multiple dangling bracelets. Ensure that employees preparing food items limit jewelry items to just a plain band. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Lactic Acid (Sink and Surface) sanitizer solution in cloth bucket with concentration at 0ppm. PIC stated that solution would remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 3 briskets cooling ranging from 92*F to 102*F in the walk-in. Per the person in charge the briskets were placed in the walk-in to cool at approximately 7:00 am, time of inspection was approximately 10:00 am. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed macaroni, salad mix, deli ham, cooked pasta, deli turkey, mashed potatoes, macaroni and cheese, pasta salad, 7 gallons of milk, pudding, 2 sour creams, tzatziki sauce, 3 buttermilks, 8 heavy creams, 10 ice cream mixes, sour cream, cooked sausage patties, and one box of liquid eggs ranging from 47*F to 52*F in the walk-in. Ambient temperature was 44.6*F using min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 briskets cooling ranging from 92*F to 102*F in the walk-in. Per the person in charge the briskets were placed in the walk-in to cool at approximately 7:00 am, time of inspection was approximately 10:00 am. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed macaroni, salad mix, deli ham, cooked pasta, deli turkey, mashed potatoes, macaroni and cheese, pasta salad, 7 gallons of milk, pudding, 2 sour creams, tzatziki sauce, 3 buttermilks, 8 heavy creams, 10 ice cream mixes, sour cream, cooked sausage patties, and one box of liquid eggs ranging from 47*F to 52*F in the walk-in. Ambient temperature was 44.6*F using min/max thermometer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cooler at 44.6*F using min/max thermometer. Person in charge was not sure when unit stopped maintaining temperature, see violation #22 and temperature log was not filled out. Person in charge opened the freezer door to cool down the walk-in and submitted a work order. Corrective Action: Correct within 24 hours.

Inspector's notes

Ground beef stored over milk items in the walk in cooler. (*Both items were packaged and in boxes.) Employee relocated beef to proper location. Ensure that food is protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked pasta items with 2-7 and 2-10 date marks, corned beef with 2-8 date mark, cooked chicken with no date mark, Canadian bacon with no date mark, marinara sauce with 2-6 date mark, cooked shrimp with 2-5 date mark, cooked rice with 2-3 date mark, frank with 2-9 date mark, potato salad with 2-9 date mark, and hard boiled eggs with no date mark in the walk in cooler, cooler drawer unit, make line, and reach in cooler in the cook line area. PIC stated that the Canadian bacon and chicken were opened and made four days prior and provided date marks. PIC discarded all other items-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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Turkey and ham items thawing at room temp on the prep table next to the slicer. The PIC stated that both items had been thawing for about 2 hours and relocated the items to the walk in cooler. Ensure that PHF/TCS foods are thawed using an approved method. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mop sink faucet equipped with an AVB with a hose attached and with a spray nozzle attached. Person in charge removed the spray nozzle from hose.

Inspector's notes

Observed sliced ham and sliced tomatoes in the top of the make-line unit in ice baths ranging from 55*F to 63*F. Per the person in charge they were placed in the unit at 7:30 am from the walk-in, time of inspetion was approximately 8:30 am. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced turkey that was opened/prepared on 8/19, cottage cheese on 8/20, and diced chicken 8/20. The sliced turkey and was located in the bottom of the make-line unit, the cottage cheese was in the small reach-in unit on the right that is in front of the make-line unit, and the diced chicken was in the bottom reach-in drawer on the left side of the grill. Corrective Action: 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-SafetyOperator-Resources.----Opened ham and pepperoni with no date marks in the walk in cooler. PIC stated that both items were opened within last three days and provided date marks. Cooked bean item with a date mark to use by 5-13. Beans were opened/prepared on 5-3. PIC adjusted the date mark for seven days total. Turkey deli meat with open date of 4-22. PIC discarded the turkey-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-3-501.15 (B), C: Cooling Methods; Cooling containers. 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.---Tuna salad-49F cooling in a deep covered container in the walk in cooler. PIC stated that item was made two hours prior and uncovered and divided the product to cool faster. Ensure that food items are cooled in equipment that is arranged to facilitate heat transfer and is loosely covered and/or uncovered if protected from overhead contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-202.15, C: Outer Openings, Protected----There is a gap at the bottom of the back door. Ensure that the door sweep is repaired and/or replaced. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-202.15, C: Outer Openings, Protected----There is a gap at the bottom of the back door. Ensure that the door sweep is repaired and/or replaced. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. ===Observed inside on prep line true refrigerator with cut cantaloupe on bottom shelf and covered. Internal temperature of cut cantaloupe is at 50*F with inspector thermometer. Notified Person In Charge (PIC). Per employee cut cantaloupe was placed into the unit at 10am. Time of inspection is after 4pm. PIC had employee discard improperly cooled cut cantaloupe. ===============TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. Cut cantaloupe has 4 hours to be cooled below 41*F. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. ===Observed multiple expired tcs foods in main cook line inside two door sandwich reach in and 4 door refrigerator. TCS foods: feta cheese opened 10/27; expired on 11/3; cooked ham slices 11/20; expired on 11/26; cooked pasta from 11/1 expired on 11/7; cooked meat for shepherds pie from 11/20; expired on 11/26. Todays date is 11/27. Notified Person In Charge (PIC) of all dates; PIC gave all listed food to employees to be discarded. ======A food shall be discarded if: It exceeds the 7 days at 41?F. 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-SafetyOperator-Resources. Correct By: Corrected At Time Of Inspection