Cornish Pasty Co

Inspector's notes

Observed in used low temperature dish machine that tested 0ppm with chlorine test strips. After changing the chemical and several priming attempts the machine still tested 0ppm. The person in charge called for service at time of inspection. Discussed with the person in charge that the dish machine should test between 50-100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed low boy cooler on the line with an ambient temperature of 50*F measured with inspector min/max thermometer. Cooler contained TCS items including multiple dressing that were yogurt based, salsa, cooked potatoes, cooked macaroni and cheese. The products measured between 50*F and 53*F with inspector probe thermometer. The person in charge voluntarily discarded the products at time of inspection. Discussed with the person in charge that all refrigeration should be maintained at 41*F or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw portions of salmon stored in the walk-in cooler thawing in their original packaging. The package states that the fish should be removed from packaging when thawing. The person in charge had staff remove from packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed low boy cooler on the line with an ambient temperature of 50*F measured with inspector min/max thermometer. Cooler contained TCS items including multiple dressing that were yogurt based, salsa, cooked potatoes, chopped lettuce, and shredded cheese. The products measured between 50*F and 54*F with inspector probe thermometer. The person in charge voluntarily discarded the products at time of inspection. Discussed with the person in charge that all refrigeration should be maintained at 41*F or below when cold holding TCS items. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed women's restroom that had trash receptacles with no lids. Discussed with the person in charge that and restroom that is used by a female should have a covered trash receptacle available at all times for proper disposal of sanitary napkins. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed trash bin in handicap stall without a lid in women's toilet room. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical warewashing machine measured 0 pm available chlorine while in use and after multiple cycles during inspection. Service call was placed and unit will not be used until it is serviced. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. On a speed rack in the middle of the kitchen, observed a pan of cooked balsamic portabella pasties at 89-92*F and a pan of cooked chicken portabella pasties at 102-108*F. Both pans were placed out to cool 2.1 hours prior. TCS foods must reach 70*F or below within the first 2 hours of the cooling process. Reviewed cooling procedures and shared cooling guidance documents. Pasties were embargoed. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 one of the cold holding, prep units on the prep line, observed cooked garlic mashed potatoes at 44-47*F, raw chicken at 47*F, pre-cooked fries at 45*F, and cooked curry potatoes at 45*F. All cold holding temperature controlled for safety (TCS) foods are required to be kept at 41*F or below. Foods that were out of temperature for less than 4 hours were moved to walk in to cool. Foods that had been out of temperature over 4 hours were embargoed. Repeat Violations: 3rd,Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. On the food prep line, observed one of the cold holding prep units being used to cold hold TCS foods while holding at 45*F on the inspector's min/max thermometer. All coolers that are used for cold holding TCS foods are required to be kept at 41*F or below. Until unit is repaired and holding at 41*F, establishment will be using other coolers. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed an energy drink can and an employee water bottle stored on the clean dish shelving. Employee drinks should be stored in a way that will prevent the risk of contamination to food, food contact surfaces, and utensils. Employee moved drinks to proper storage. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 the tall reach in cooler by the ovens, observed many sheet trays full of pasties of varying cooked meats and veggies. In the top of the reach in cooler, all pasties were 41*F or below. In the bottom half of the unit, observed Apple pasties at 52*F, vegetarian, Mexican pasties at 48*f, Reuben pasties at 47*F, Rose chicken pasties at 46*F, rose steak pasties at 45*F, Sarnie Pasties at 49*F, and meatball pasties at 52*F. All pasties that were in the unit longer than 4 hours and were out of temperature were embargoed. Pasties that were in the unit less than 4 hours and out of temperature were moved to the walk in cooler to cool. The unit was holding at 41*F on inspectors min/max thermometer at the top of the unit and pasties that were at the top of the unit and below 41*F were kept in the unit. Establishment will monitor the unit to ensure they remain at 41*F and if the cooler warms up, they will move all of the pasties to the walk in cooler. All temperature controlled for safety (TCS) foods are required to be kept at or below 41*F. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained At time of inspection, observed a small leak from the spout of the three compartment sink and a leak in the shut off valve of one of the chemical dispensers at the three compartment sink. Please have these repaired. All plumbing fixtures should be kept in good repair. Correct By: Correct Prior To Next Routine 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 the middle cold holding unit on the food prep line, observed Feta cheese at 48*F, Sausage at 48*F, mushy pees at 47*F, cooked pasta at 49*F, Mozzarella cheese at 48*F, cooked beets at 48*F, cooked turkey at 46*F, cooked chicken wings at 50*F, scotch eggs at 49*F, meatballs at 48*F, milk at 48*F, cooked peppers at 49*F, and cooked artichokes at 49*F. All temperature controlled for safety (TCS) foods must be kept at 41*F or below. Several foods were restocked 2 hours prior and were moved to the walk in to cool. Foods that had been in the unit over 4 hours were embargoed. See attached embargo form. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Observed the middle cold holding unit on the prep line at 49*F on inspector's min/max thermometer. Unit was being used for TCS foods. TCS foods were removed from the unit. Until unit is repaired please do not use it for TCS foods. All cold holding equipment used for TCS foods must be kept at or below 41*F to ensure the foods remain at proper cold holding temperatures. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the gaskets for all of the coolers on the food prep line torn and in disrepair. In order to ensure coolers stay cold, please have these replaced. All equipment must remain in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of residues, trash, and other debris under the soda bib rack and the adjacent ice chest in the bar. Floors should be cleaned to a frequency to prevent any accumulation of soils. Please have this area cleaned more frequently. Correct By: Correct Prior To Next Routine Inspection