Grand Canyon University

Inspector's notes

Observed some organic matter buildup on the hand-held beverage dispensers at the bar. Discussed with person in charge to clean the nozzles on a more frequent basis to prevent the accumulation of organic matter inside the nozzles. All food-contact surfaces must be cleaned to sight and touch. The person in charge cleaned and sanitized the beverage nozzles. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced ham, sliced tomatoes, shredded cheese and nacho cheese with internal temperatures as measured using a probe thermometer ranging from 46°F - 49°F inside of a refrigerated prep top unit at the cooking line. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The ambient air temperature in the unit was steady at 45°F. According to the person in charge, all TCS foods in the unit had been in the unit for less than 4 hours and were moved to the walk-in cooler to rapidly chill down to 41°F. The establishment has sufficient cold holding capacity to operate safely. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several scoops and spatulas in a container of hot water on the stove. The temperature of the water as measured using a probe thermometer was at 112°F. Discussed with person in charge that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several clear plastic containers at the clean dishes rack that were stacked together with observable films of water trapped between the nested dishes. The person in charge separated the nested dishes so they could finish air-drying prior to stacking together. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes that were stored as clean at the clean dishes rack according to the person in charge. Upon separation of some of the dishes, food smears and other residues were observed on the inside of one of the pans. PIC relocated all food-contact surfaces in question to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed with person in charge that all food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several scoops and spatulas in a container of hot water on the stove. The temperature of the water as measured using a probe thermometer was at 130°F. Discussed with person in charge that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: 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. Observed sliced tomatoes (50*F) and cut leafy greens (55*F) at sandwich prep cooler across from grill. Cold hold of food to be 41*F or lower. As per the person in charge the items were prepared more than 4 hours before inspection. Advised person in charge to place smaller portion at top of sandwich prep cooler for immediate orders and allow the rest to rapidly cool before placing in cooler. Items were discarded. :

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed staff using dry wiping cloths for wiping off crumbs from prep counter area. Wipin cloths that come in contact with food contact surfaces are to be stored in sanitizer solutions. Correct By: Correct Prior To Next Routine Inspection

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 employee on the cook line put on a new pair of gloves drop an extra glove on the ground and pick it up. Employee continued to work on different tasks. Informed PIC that a hand wash and new gloves should occur between each new task. After going over when to wash importance employee took off dirty gloves washed hands and put on clean gloves. 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. Observed Pico de gallo and coleslaw at 47 degree F on prep line cold holding unit. Per PIC food items had been prepped around 10am and put directly in the prep line. It is important to make sure newly prepped items are placed in walk in fridge in shallow containers to bring them down in temperature. Prep line cold holding units are only designed to hold temperatures. PIC removed products and placed in walk in to cool to 41 degrees F before bringing them back to the line. Correct By: Corrected At Time Of Inspection