Mad Greens

Inspector's notes

Observed significant dried-on food residue on the food contact piece of a table-mounted can opener. All food-contact surfaces must be cleaned to sight and touch. Person in charge (PIC) moved can opener part to warewashing area to be washed, rinsed, and sanitized in the mechanical dishwasher. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a canister of oven cleaner and some bottles of dish soap stored directly atop boxes of soft drink syrups for the soda bibs and beverage carbonator. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use rice scoop placed into water bath after use. Temperature of water bath measured 70F. 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 milk in cooler across from grill with no date marking. PIC reported milk was from last week and may have been opened 7 days ago. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed blue cheese (46'F) and cesar dressing made with buttermilk (44'F) in reach-in unit located closest to cashier counter. PIC stated unit was measured 41'F at 10am during routine temperature check less than 4 hours prior. Establishment logs unit temperatures. Ambient temperature of unit measured 44.9'F, PIC suggested unit could be undergoing defrost cycle. Non-TCS sauce items and TCS green chili lime cilantro sauce (with buttermilk) measured at 41'F or below. Instructed PIC to move all TCS sauce items to walk-in unit and empty unit of TCS food items. PIC agreed to not use unless until unit reads 41'F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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 discharge onto flooring when running water at handwashing sink in warewashing area. Discharge observed due to handwashing sink being moved back resulting in piping angled away from floor sink. Fix to ensure handsink is secured in a manner that allows proper discharge of sewage into floor sink without overflowing onto flooring, prior to next routine inspection. Discussed with PIC the importance of maintaining establishment free of standing water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed discharge onto flooring when running water at handwashing sink in warewashing area. Discharge observed due to handwashing sink being moved back resulting in piping angled away from floor sink. PIC adjusted positioning of handsink and piping at time of inspection, resulting in proper discharge into floor sink located below. Fix to ensure handsink is secured in a manner that allows proper discharge of sewage into floor sink without overflowing onto flooring, prior to next routine inspection. Discussed with PIC the importance of maintaining establishment free of standing water. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing air gap at piping from handwashing sink located in warewashing area; discharging water onto flooring. Fix by providing 1 inch air gap is to ensure sewage is discharged properly. PIC instructed employee to adjust piping to ensure proper discharge at time of inspection. Plumbing fixtures are to be maintained in good repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed standing water on flooring at warewashing area. Cause of standing water observed to be piping from handwashing sink in disrepair. PIC instructed employee to mop and clean flooring free of standing water at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Discussed the importance of preventing standing water in high moisture areas. Corrective Action: Corrected at time of inspection.

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 grilled chicken in standing cold holding unit in covered plastic containers. Chicken had internal temperatures of 41*F to 54*F. Person in charge (PIC) stated items were cooked and placed in unit 4 hours prior. Discussed with PIC that when foods are cooling, it is recommended to cool in shallow, uncovered containers to allow maximum cold air flow. PIC then moved items to walk-in and removed lids to continue cooling process. Correct By: Corrected At Time Of Inspection