VIG North Central

Inspector's notes

Observed cooked pasta cooling in covered container in walk-in at 75 °F and cooked corn cooling in prep cooler at 90 °F. Pasta had begun cooling 1.5 hours prior and corn had begun cooling less than one hour prior as per person in charge. Time/temperature control for safety (TCS) foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Pasta was split into shallow, uncovered containers and corn was placed in ice bath at time of inspection to rapidly cool to 41 °F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP (reduced oxygen packaging) fish thawing in package in prep cooler with label advising to keep frozen until use. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach in cooler by the expo line with minimum internal temperature of 45F. TCS foods inside the reach in cooler had recently been brought out from the walk in cooler and had interal temperature of 41F or below. The person in charge moved the TCS foods to an alternate cooler for cold holding. Discussed not storing any TCS foods for cold holding until the cooler has been serviced.

Inspector's notes

Observed cooked chicken wings, raw fish, and raw chicken with internal tempertures between 45F -59F in the cooler drawers under the flat top grill. The person in charge stated the food items had been brought out from the walk-in cooler less than 1 hour ago and placed the food items in an ice bath for rapid cooling.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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. Observed no supply of hot water at the hand wash sink by the mechanical dishwasher. Discussed hot water must be available at all hand wash sinks for proper hand washing. The person in charge stated an order would be placed for services. Re-inspection for hot water availability at the hand wash sink will take place by 02/16/24. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. Observed no paper towels or other hand drying provision at the hand wash behind the prep line. The person in charge restocked paper towels at the sink at the time of inspection. Discussed always maintaining hand drying provision at all times at all hand wash sinks. Correct By: Correct Prior To Reinspection

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 mechanical dishwasher operate with 0ppm chlorine sanitizer. Establishment has a three compartment sink for warewashing. Discussed using three compartment sink until mechanical dishwasher has been serviced and 50-100ppm chlorine sanitizer is observed using the sanitizer test strips. 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. Observed a container of cooked pasta with a date mark of 1/27, more than 7 days. The person in charge discarded the pasta at the time of inspection. Discussed food shall be discarded if it exceeds the 7 days at 41?F. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed containers of lubricants, spray can of WD-40, and other chemicals stored in a dish rack above the dirty dishes next the mechanical dishwasher. The person in charge move all containers to a chemical storage rack at the time of inspection. Discussed toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed a spray bottle with yellow liquid and no label stored on a shelf next to the dirty dishes rack. The person in charge discarded the spray bottle at the time of inspection. Discussed working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed tongs stored on top of container lids at the hot holding station with the food contact surface of the tongs in direct contact with the handles of the lids. The person in charge removed the tongs and placed clean tongs on a hanger to protect from contamination. Discussed between use storage of utensils to prevent contamination. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed missing handle and securing latch on the door of the outside walk in cooler. The person in charge stated the items are on order and awaiting delivery for repairs. Discussed maintaining equipment in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed water dripping from the hood vent by the cook line. The person in charge stated the leak was due to recent rain and an order for repairs has been placed. Discussed maintaining physical facility in good repair. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed ice scoop with hand in direct contact with ice for consumption in the ice bin at the bar. The person in charge removed the ice scoop and placed it in a container for storage between use. Discussed storage of in use utensils to protect from contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. Observed raw chicken stored over raw fish and other raw seafood items in the walk-in. An employee moved the chicken to the bottom shelf next to the other raw chicken items. Discussed with the person in charge separating types of raw animal foods from each other by type based on minimum cook temperatures so that cross contamination is prevented. Correct By: Corrected At Time Of 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 the mechanical dishwasher next to the three compartment sink actively used with 0 ppm chorine sanitizer. The person in charge replaced the empty sanitizer container and the dishwasher was run several times and continued to result in 0 ppm chlorine sanitizer. The person in charge placed a work order for the dishwasher. Establishment has a three compartment sink which will be used to wash, rinse, and sanitize until the mechanical dishwasher has been serviced. Reinspection will take place by September 29, 2023. Correct By: Correct Prior To Reinspection