Flower Child

Inspector's notes

At end of cook line nearest blast chiller, in hot holding box, cheese sauce with internal temperatures of 89*F-115*F. Other TCS foods items in hot holding box with internal temperatures >150*F. Per manager, cheese sauce is reheated on cook top and held in unit and ready for service. Cheese sauce was reheated <2 hours. Employee moved cheese sauce to reheat back to 165*F. Discussed proper hot holding temperatures with employees. 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

On cook line, in cold holding drawers below flat grill top, tri-mix rice/65*F, noodles/ 67*F, and cooked chicken/55*F out of internal temperatures. Per manager, TCS foods were placed in cold holding drawers <4 hours. TCS foods were moved to walk in cooler to rapidly cool back down to proper temperature. Per employees, establishment is budgeted for new cold holding drawers. Discontinue storing of TCS foods in cold holding drawers until replaced. 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.

Inspector's notes

***SECOND Consecutive Violation*** On cook line, using time as a public health control, cooked vegetables and cooked proteins and at end of cook line nearest blast chiller, enchiladas and sweet potato fries without proper time documentation. At start of inspection, manager providing start time stickers with times noted about 1.5 hours after preparation. Manager provided accurate start times for TCS foods using time control. Instructed employees on proper time stamp on time control foods. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

On back cook/prep line, no hand drying towels at handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cooked vegetables and cooked proteins using time as a public health control. Per manager, time stickers were placed an hour earlier than food items were removed from temperature control. Instructed manager to provide accurate start times for TCS foods using time control. Instructed employees on proper time stamp on time control foods. Establishment written time control procedures not updated on location and food items. At time of inspection, written time control procedure was updated with food items and location of food items on cook line. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed a covered container of cut leafy greens/60F. Per PIC, the greens had just been prepped within two hours. The cover was removed to facilitate cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

At 3:59PM, observed cooked corn and and diced tomato mixtures being maintained at room temperature and beyond their 2:45pm discard times. These TCS food items were voluntarily discarded by staff at time of inspection. Time as a Control procedures were reviewed. Also observed cooked sweet potatoes, broccoli and brussel sprouts being monitored using time control; however, the discard time stamps were not available. Time stamps were provided to these products at the time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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.........Observed pickled onion (heat treated)/70F, hummus/61F, and walnut salsa with garlic-in-oil/78F being monitored using time as a control; however, the discard times were not noted. When using time as a public health control, ensure the food is marked with an appropriate discard time and foods are actually discarded. The manager was unsure of the length of time these TCS foods were in the danger zone and voluntarily discarded the product. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-2-403.11, Pf: Handling Prohibition-Animals......At start of inspection, observed two birds flying in the dining room and landing on dining chairs while an exterior patio door was propped open. Staff eventually got the birds to go outside. Maintain the doors closed to prevent the entrance of pests. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating........In warming cabinet, observed foods holding at 135F or above except six pans of cheese sauce/66F. A food service worker admitted to placing the cheese sauce from the walk-in cooler to the cabinet less than an hour prior, and the sauce was not first reheated properly for hot holding. After instruction, staff reheated the cheese sauce to 165F before returning it to the warming cabinet. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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........Facility uses time as a public health control; however, product was held past its discard time or discard times were incorrect. Observed hot (over 135F) chicken with a discard time of 3:55pm. Staff indicated that the chicken had just been replaced; however, the discard time was not updated. After instruction, the correct discard time was noted. Also observed cooked steak held more than four hours from its removal from time control. The steak was voluntarily discarded by the manager. Tofu bolognese/99F is, per manager, also monitored using time as control; however the discard time was not noted. The bolognese was voluntarily discarded by the person in charge. Other items with inaccurate discard times were cooked sweet potatoes and a tomato/cucumber salad. The correct discard times were noted for these items. Time control procedures were reviewed and updated at the time by the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-2-403.11, Pf: Handling Prohibition-Animals......Observed a bird enter the dining room twice through exterior patio doors which were propped open. Maintain the doors closed to prevent the entrance of pests. The bird flew out and the doors were closed. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 three bags of towels stored in the rear kitchen handwashing sink. Maintain handwashing sink clear and accessible for immediate use. The items were removed. Correct By: Corrected At Time Of 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 hot TCS food holding less than 135F including cheese sauce/124-127F in the tall warming cabinet, cooked chicken breast/123F in portion trays in the the steam table, cooked salmon/127-130F in warming cabinet, and cooked chicken/116F in pan adjacent to the steak warming lamp. Maintain hot TCS food at or above 135F. The person in charge immediately discarded the TCS food. Adjustments were made to the units. Also, the manager also discussed the possibility of using plastic bags (that were were used in the past) instead of paper portion trays and/or maintaining lids on the steam table items for better temperature control. Correct By: Corrected At Time Of Inspection

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.......In an insufficient ice water bath, observed tomato salsa and shredded cheddar cheese/52F-55F. Maintain cold TCS food at or below 41F. When using ice water baths, the ice water level should come to the level of the food in the pans. The ice bath was replenished at the time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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.........Observed cooked sweet potatoes/68F, butternut squash/74F,and broccoli/60F holding at room temperature. Per PIC, the facility uses time as a control to monitor these foods and uses a color sticker monitoring system; however these foods were marked with a green sticker that is not part of the time monitoring system. Staff were aware of when the vegetables were prepared and were properly labeled with yellow stickers for the time block monitoring system. PIC will retrain staff as needed. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-202.15, C: Outer Openings, Protected.....Double doors to exterior patio propped open during inspection. Maintain outer openings closed to prevent the possible entrance of vermin. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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........Facility uses time as a public health control for TCS foods including sweet potato fries/68F, portioned cooked chicken/118F, flank steak 105F and whole chicken breasts/112F; however, the control times were not logged or labeled on the product. Staff knew the times the products were removed from temperature control, and recorded the times at the time of inspection. Please review using time as a control procedures with staff as needed. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.......In the walk-in cooler, observed washed kale leaves/62F in a large, uncovered container over 12 inches deep. Per staff, the kale was prepped less than four hours prior. The kale was separated into thinner portions (about four inches) in shallow containers to facilitate the cooling process. Correct By: Corrected At Time Of Inspection