Haven Health

Inspector's notes

Observed low temperature chlorine unit with 0ppm chlorine. At time of inspection it was observed incorrect sanitizer Quat Oasis is hooked up to dish unit. 0ppm Quat also observed on unit. Notified Person In Charge (PIC). PIC will have employees rewash, rinse, and sanitize appropriately at three compartment sink. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: ****4th Consecutive Violation**** Slicer stored as clean in prep area with excess old food debris/soil residue present. Large amounts of food debris present in folds of slicer unit. White organic matter threads on top of slicer. Slicer will be removed to be properly cleaned. Also observed can opener with metal flakes and black organic debris on blade. Notified Person In Charge (PIC). PIC had employee clean can opener=====Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed yellow discharge around the above ground grease trap. Observed yellow organic matter build up around all sides. Establishment has towels to soak up the waste. Notified Person In Charge (PIC). PIC will have maintenance put in work order. Re-inspection - Friday 9/11. Corrective Action: Correct prior to re-inspection.

Inspector's notes

****3rd Consecutive Violation**** Slicer stored as clean in prep area with excess old food debris/soil residue present. Slicer will be removed to be properly cleaned. Also observed can opener with metal flakes and black organic debris on blade. Notified Person In Charge (PIC). PIC had employee clean can opener=====Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection observed no paper towels at back prep hand sink. Notified Person In Charge (PIC). PIC had employee restock hand sink with paper towels. ===At all times each hand sink needs to be stocked with paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Slicer stored as clean in prep area with excess old food debris/soil residue present. Slicer will be removed to be properly cleaned. =====Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Slicer stored as clean and can opener blade in prep area with excess old food debris/soil residue present. Both items were removed to be properly cleaned. Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corn-59-62F and baked beans-100F in the steam table unit. Employee stated that the items were placed into hot holding about thirty minutes prior after being heated in the oven. Employee was instructed to reheat both items. Ensure that TCS foods are held at 135F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Multiple portioned packages of hard boiled eggs with no date marks. PIC was unsure of when the eggs were packaged and discarded-see embargo form. PHF/TCS food should be clearly marked to indicate the date the food shall be consumed or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee observed filling a green bucket in the handwash sink. Employee was instructed to use another sink to fill the bucket. Ensure that hand wash sinks are used for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a pan of cooked rice in the lower level of the prep cooler at 52°F. This was discarded by the person in charge (PIC). The unit was checked and was working properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two large covered pans of turkey sandwiches, covered pan of cut tomatoes, and covered pan of cut lettuce-53-56F cooling in the table top area of make line stacked over other food items, in the reach in portion of the make line unit, and over ice in the steam table/service line. PIC stated that all items were recently prepped and relocated to the reach in cooler to cool. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Corrective Action: Corrected at time of inspection.

Inspector's notes

Quat sanitizer solution in cloth buckets with concentration at 0ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Condensation leak inside reach in cooler under make line in the beverage dispensing area causing some pooling of water/ice buildup inside unit. Ensure that the equipment is repaired properly. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. -- No detectable chlorine sanitizer was being dispensed in the sanitizing rinse of the in-use mechanical warewashing machine. Upon investigation it was determined that the sanitizer container was empty. A new container was switched in, the machine was primed, and the sanitizing rinse tested at the proper concentration of chlorine. ** 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. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-603.13, C: Loading of Soiled Items, Warewashing Machines -- The warewashing machine was loaded with a large plastic food container, which was resting on its side so that the spray could not reach the inside of the container. The container was positioned properly and run through another cycle. Discussed proper loading of warewashing machines. ** Soiled items to be cleaned in a WAREWASHING machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: (A) Exposes the items to the unobstructed spray from all cycles; and (B) Allows the items to drain. ** ** Items to be washed in a warewashing machine must receive unobstructed exposure to the spray to ensure adequate cleaning. Items which are stacked or trays which are heavily loaded with silverware cannot receive complete distribution of detergent, water, or sanitizer and cannot be considered to be clean. ** Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions -- There is a dust buildup present on the ceiling in various areas of the establishment. Clean. ** PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. ** Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Priority Foundation-2-101.11, Pf: Assignment; Person In Charge Present -- When asked who was in charge, employee stated that no one was in charge; the manager was out and would be back the next day. The employee contacted the manager by phone and the manager designated one of the employees present to be the person in charge. Correct By: Corrected At Time Of Inspection

Core-4-603.13, C: Loading of Soiled Items, Warewashing Machines -- An employee ran a large drinking water dispenser through the warewashing machine with the container positioned on its side, which prevented the detergent and sanitizer sprays from reaching all areas of the inside of the container. -- Discussed proper cleaning of the dispenser with the person in charge. As the dispenser is too large to properly fit in the warewashing machine it must be cleaned and sanitized in the three compartment sink. ** Soiled items to be cleaned in a WAREWASHING machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that: (A) Exposes the items to the unobstructed spray from all cycles; and (B) Allows the items to drain. ** ** Items to be washed in a warewashing machine must receive unobstructed exposure to the spray to ensure adequate cleaning. Items which are stacked or trays which are heavily loaded with silverware cannot receive complete distribution of detergent, water, or sanitizer and cannot be considered to be clean. ** Correct By: Corrected At Time Of Inspection

Repeat Violation 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.----Employee in food prep area touched face, then went to handle clean equipment, plates, and food 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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/4621/AMC-Toolbox---Cross-Contamination.-----Raw bacon stored over margarine in the reach in cooler under the make line (*All items were in in original package and covered.) Employee relocated the bacon to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; PHF----Multiple pieces of equipment in clean storage area with excess old food debris present. Manager removed all items to be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS----Juice nozzle with excess slime/soil residue along interior of the nozzle. Ensure that non TCS equipment items are cleaned at least every 24 hours when in use and are clean to sight and touch. Correct By: Corrected At Time Of Inspection

MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves----The kitchen only had latex gloves available for food preparation. Ensure that latex gloves are not used for food preparation due to the possible transmission of the latex protein via food. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions--Excess dust present on ceilings in the prep, cookline, and storage areas around the vents. Ensure that physical facility is cleaned as frequently as necessary. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd