Freddy's Frozen Custard and Steakburgers

Inspector's notes

Observed two pans of chicken tenders 44*F-48*F in the top of the cold table on the cookline and TCS cheesecake bites 51*F-54*F and a gallon of milk 52*F in small fridge by the custard area per inspectors and establishments thermometers at the 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. Per PIC, establishment checked the unit temperatures an hour prior to the time of inspection and were 41*F or below. PIC was instructed to move the TCS items to an alternative refrigeration unit to rapidly cool back to 41*F or lower at the time of inspection. PIC turned down the temperature of both units and will ensure they hold TCS food items at 41*F or below at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed debris and build up around the floor by the ice machine, build up of residue on the wall underneath warewashing area, and by the mop sink at the time of inspection. 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 soap dispenser at the handwashing sink next to the dishwashing area not dispensing soap. 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. PIC replaced the soap dispenser and provided new batteries at the time of inspection and soap dispenser was then properly operating. Corrective Action: Corrected at time of inspection. 6-301.14 - Core: Handwashing Signage. 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. Addl Notes: Observed no handwashing signage on the handwashing sink by the dishwasher or the handwashing sink by the sundae station. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cheese sauce with milk as an ingredient held at 113*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. According to the PIC based on a temperature log, hold holding temperature was at 141*F one hour prior. PIC was instructed to reheat the item to 165*F then hot hold at 135*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine levels test >100ppm on dishes cleaned in the dishwasher. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Instructed PIC to use the three compartment sink until dishwasher could be serviced and concentration levels test between 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no quat test strips for the three-compartment sink. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 6/6/25. Corrective Action: Correct prior to re-inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 a build up of organic matter on the self serve soda nozzles as well as the soda nozzles next to the drive thru window. Discussed the importance of cleaning soda nozzles well to avoid contamination. PIC will have employees rewash soda nozzles. Correct By: 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 sautéed onions and cooked chicken breasts in the reach in units under the prep table at 50-65 degree F. All items were made longer than 4 hours ago. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Foods have been embargoed and discarded. Correct By: Corrected At Time Of Inspection