Cornish Pasty Co

Inspector's notes

Observed cooked cheese sauce datemarked 5/7 and cooked vegan gravy datemarked 5/11 at time of inspection. 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 pile of dish rags in hand sink next to ice machine in back hallway. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink at bar by entrance being operated doubling as a dump sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwashing sinks shall not be used for any activities other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-house made pesto (09/29) and tomato sauce (09/20) with datemarking past 7 days in walk-in unit. Observed sliced cold cut pork (09/28) with datemarking past 7 days in cheese and cold-cuts reach-in refrigerator. 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 an ice scoop being stored in the ice that is used for customer drinks with its handle in contact with the ice. 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.

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 tzatziki, yogurt, sour cream, salsa, deli ham, deli turkey, cheddar cheese, boiled eggs, and shredded cabbage in the prep cooler having internal temperatures of 55-57*F. Person in charge states these food items were put in the prep cooler less than 3 hours and moved them to the walk in cooler. Observed these food items dropping in temperature appropriately at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. 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 a prep cooler in the main kitchen having an ambient temperature of 50*F. Person in charge states they will get it repaired as soon as possible. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection