US Egg Eatery

Inspector's notes

Observed buildup inside the microwave, especially in the ceiling of the microwave. Discussed with person in charge (PIC) the importance of cleaning all microwave surfaces at least every 24 hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chili with beef and salsa being hot held with internal temperature in the range of 110-124°F. Informed person in charge (PIC) that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Employee stated those items were placed in the hot holding unit at 8:30 am (over 2 hours ago). PIC discarded those items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed facility with TCS foods held overnight in reach in cooler across from grill line with cold holding violations Pools of egg at 52F, melon 50F, cantaloupe 50F, swiss cheese at 52F. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection by embargoing TCS foods.

Inspector's notes

Observed facility with the presence of a pesticide called Nibor-D. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 sanitizer buckets with wiping cloths on the line, in the prep area, and at the server station that had less than 50ppm quat concentration. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Per PIC, sanitizer dispenser is not consistent and was under maintenance. Suggested change to bleach and using chlorine test strips that were on site until maintenance could be completed. 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 no employee on duty had a Certified Food Protection Manager license. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Obtain and ensure at least one employee onsite is a Certified Food Manager. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several open cartons of raw shell eggs stored over various ready to eat foods (spinach, diced tomatoes, sliced meat) in reach-in prep cooler on main prep line. Notified employee, and raw eggs were placed in proper location below ready to eat food items to prevent potential contamination. Ensure all raw food items are stored properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed interior of ice machine with buildup of organic debris. Instructed person in charge to have machine properly cleaned, and keep cleaned at a frequency that prevents buildup. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of gravy holding at 114-127*F on main prep line. Per employees, gravy had been prepared less than 2 hours prior and was reheated at time of inspection on stove top. Reviewed proper hot holding, and recommended more frequent stirring and adding more water to warmer to ensure gravy maintains temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in reach-in portion of prep table cold holding unit on cook line a container of cooked, cut sausage links datemarked 04/20, to be discarded 04/26, three days prior to time of inspection. Discussed with PIC ensuring prepped items are routinely monitored and items are discarded once past the 7-day datemark to prevent growth of pathogenic bacteria. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed green chile mixture in the steam well on the cook line between 96-106'F at the time of the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Cook stated the mixture had been there since this morning around 8am (more than 2 hours prior to inspectors arrival). All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frost/ice build up on the bottom of the walk-in freezer door in the walk-in cooler. Please defrost and re-seal freezer door to prevent ice build up. All equipment must be maintained in good repair at all times. 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

Observed leak at mop sink hose repaired with plastic wrap and zip ties. Improper repair or maintenance of any portion of the plumbing system may result in potential health hazards such as cross connections, backflow, or leakage.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. Observed a chef crack multiple raw unpasteurized shelled eggs into pans at the grill. Without washing their hands and changing their gloves the chef began to touch the handles of pans and equipment. Food employees must wash their hands after engaging in activities that may contaminate the hands. The chef was instructed to wash their hands and change their gloves at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. Observed a food employee handle and plate a toasted English muffin with their bare hands. Bare hands shall not contact ready to eat foods. Use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling ready to eat foods. The English muffin was discarded at time of inspection. Discussed utensil requirement when handling ready to eat foods with the food employee. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed that the sanitizer solution in the tested wiping cloth buckets tested at 0ppm for sanitizer. Wiping cloths are to be used for a designated purpose and properly used. When stored in solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration. In reviewing the source of the sanitizer it was determined that the sanitizer flow is delayed and must run for approximately 1 minute before it dispenses sanitizer at the correct concentration. The PIC had the sanitizer buckets refilled with the correct concentration of sanitizer, which tested between 200ppm and 400ppm QAT sanitizer. Sanitizer should be tested daily before filling the wiping cloth buckets. Correct By: Corrected At Time Of Inspection