The Cracked Egg

Inspector's notes

Observed salsa, pico de gallo, and chopped tomatoes on cook line next to hot holding area with an internal temperature of 47F. Person in charge informs that foods are kept cold with ice underneath and were put there about an hour ago, upon further inspection there was not enough ice to keep items cold, had person in charge add more ice and water to properly cool down foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small reach in fridge with cut tomatoes and lettuce with an internal temperature of 47F and internal temperature of 48F. Person in charge states that items were put in there about an hour ago. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items in cookline fridge such as tomatoes, cooked sausage, chicken, raw ground beef at a temperature of 47F. The internal temperature of the unit was at 47F. Person in charge showed a temperature log of unit at 35F 3 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items in cookline fridge such as tomatoes, cooked sausage, chicken, raw ground beef at a temperature of 47F. As well s TCS items in walk in fridge such as tomatoes, raw chicken and beef as well as cooked chorizo, cook sausage and potatoes. The internal temperature of the cookline fridge was at 47F and the walk in fridge at 43F. Person in charge showed a temperature log of units at 35F and 40F 3 hours prior to inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to 72 hour re-inspection on August 5.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed ware washing equipment with no chlorine solution level. Sanitizer line to machine was disconnected and so could not dispense solution. Had person in charge hook up sanitizer line to have it dispense during wash cycle. Measured between 50 and 100ppm after it was hooked up. 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. Observed salsa and sour cream in metal containers on front bar counter to be sitting at 47F sitting in ice. person in charge states that the items were placed there two hours ago. Had person in charge put items in reach in fridge to cool down. Discussed better methods to cold hold by front bar counter. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed organic matter in the ice machine lip. Informed the person in charge that ice makers must be cleaned at a frequency necessary to prevent any organic matter. organic matter was cleaned at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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... Multiple containers of cooked chorizo in walk-in cooler were date marked 11/22 and 11/26, employees said this date was incorrect and these items had been prepared yesterday. Person in charge decided to discard items due to uncertainty. Please ensure all time/temperature controlled for safety food items are accurately date marked to be discarded 6 days after the date that they were prepared or removed from packaging. Correct By: Corrected At Time Of Inspection