Fired Pie

Inspector's notes

Observed large buildup of white residue on dishwasher racks. Observed residue easily comes off racks to touch. Discussed with person in charge importance of keeping racks clean and clear for washed dishes. Advised PIC to clean racks or replace them. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple TCS items (such as cooked sausage crumbles and red sauce) with internal temperatures between 44-45°F at the time of inspection in the walk-in refrigerator. The walk-in had an ambient air temperature of 44°F at the start of inspection and was lowered to below 41°F at the end of inspection (see violation #33). Person in Charge (PIC) stated they had verified that the food was less than 41° F less than 4 hours before inspection time so no food was discarded. Discussed temperature monitoring procedures and frequency. 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 walk-in refrigerator with ambient air temperature of 44°F at the time of inspection. PIC stated that the temperature had been verified to be less than 41°F less than 4 hours before inspection time, but the temperature had risen due to frequent entering and exiting the walk-in prior to the inspection. Discussed need for all refrigeration units to maintain temperatures below 41°F at ALL TIMES, along with temperature monitoring procedures and frequency. Ice was placed in containers throughout the walk-in at the time of inspection and the ambient air temperature was at 40.0°F the end of inspection. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below prior to reinspection on Wednesday, October 23rd. Corrective Action: Correct prior to re-inspection.

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 dishwasher with chlorine sanitizer measuring below 50ppm. Employee stated only one manager is responsible for testing the dishwasher. Discussed testing dishwasher sanitizer concentrations more frequently to ensure it is effectively dispensing sanitizer at the proper concentrations. Educated staff on testing procedures. Employees will sanitize dishes in the 3- compartment sink until this dishwasher is repaired. Ensure all chlorine sanitizer solutions have concentrations between 50- 100ppm. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no test strips in the establishment. Establishment requires chlorine test strips for the dish machine and quaternary ammonia test strips for their 3-compartment sink. Ensure test strips are available at all times. A reinspection will occur on or before Friday, October 13th to ensure this violation is corrected. Correct By: Correct Prior To Reinspection