Orchard Pointe

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice scoop at soda fountain stored inside the ice bin with handle touching the ice. PIC stored the scoop inside a small container adjacent to the soda fountain. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed there to be no hand drying paper towels at handwashing sink located at the servers/beverage station. PIC supplied paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on hands can increase the level of touch-contact associated bacterial transfer following handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple clean containers stacked while wet. Please ensure that containers and other dishes are fully dry before stacking and putting them away. Corrective Action: Correct prior to next routine inspection.

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.... A pan containing a raw turkey breast was stored on the speed rack in the walk-in cooler over raw pork and raw beef. Store raw poultry below raw beef and pork. Manager moved raw turkey breast to bottom shelf. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: 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.... There were a pair of tongs stored away as clean with brown food debris on them. The mixer also had food debris and splash over the splash guard and a liquid spilled on the handles. Manager placed both items in dish pit to be properly washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources....The following items were in the reach in cooler: homemade chicken salad dated 4/23, tuna salad 4/25. The following items were in the walk-in cooler: Cooked ham 4/29 and ricotta cheese mixture with eggs 4/17. Items that require refrigeration must be discarded after 7 days. Manager discarded the food items. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources.... The following items were found in the coolers with no date marks: pan of shredded cheese, diced chicken, cooked sausage patties, cooked sausage links, and sliced cherry tomatoes. Manager is unaware when the products were placed in the cooler. Manager will speak with morning manager to determine when products were opened and will put dates on them. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 cut melons in a 15qt container with internal temperature of 60-63*F at time of inspection. Person in charge stated that the melons were cut around noon (Approximately 4hrs prior to this inspection). The container was tightly sealed. Also observed chicken salad in a tightly sealed container in the salad cooler with an internal temperature of 50*F. The salad was prepared more than 4hrs prior to the inspection. Person in charge voluntarily discarded both products at time of inspection. Discussed importance of air circulation during the cooling process. Reviewed with manager and employee that when cooling, place products into shallow containers, lids off, not stacked, and in the walk-in cooler to allow for the products to rapidly cool from 135-70'F in 2 hours and from 70-41'F in an additional 4 hours (for a total of 6 hours). For products prepared at room temperature; Allow 4hr or less to cool down to 41*F or below. Correct By: Corrected At Time Of Inspection