Dough Bird

Inspector's notes

Observed containers of cooked pasta such as rigatoni and orzo at varying depths (both shallower and deeper than 4") cooling in the walk-in refrigerator with the lids on at 67-80F. 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. Per person in charge (PIC) and labels, pastas were placed in walk-in to cool less than 2 hours prior to inspection, within the parameters for proper cooling times and temperatures. PIC placed some of the pasta into shallower containers to cool and removed lids from containers. Inspector verified cooling temperatures. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed a shallow (<4 inches deep) tightly covered container of cooked garlic cooling in the walk-in refrigerator at 60 degrees Fahrenheit. 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. Per person in charge (PIC) and label, garlic was cooked less than 90 minutes prior to inspection. Lid was removed to facilitate rapid cooling - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of sweet potatoes stored directly on the floor in the dry storage area. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved sweet potatoes to a low shelf to correct during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a paring knife stored directly contacting cut citrus wedges. 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.

Inspector's notes

Observed a plastic container of cooked rotini pasta cooling in the walk-in refrigerator with a tight covering. 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. Person in charge (PIC) removed lid to correct during inspection. Pasta was within parameters for proper cooling times and temperatures. Corrective Action: Corrected at time of inspection.

Core-6-101.11, C: Surface Characteristics-Indoor Areas Observed broken/missing floor tiles next to the floor drain by the three compartment sink and in the women's restroom. Discussed maintaining indoor surfaces in high moisture areas in good repair. Core-6-201.14, C: Floor Carpeting, Restrictions and Installation Observed floor carpeting in the ware-washing area of the establishment. The person in charge removed the floor carpeting at the time of inspection. Discussed carpeting as a non-approved floor covering in food preparation areas, walk-in refrigerators, ware-washing areas, and toilet room areas. Floor coverings must be of smooth and easily cleanable surfaces. Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of soils and other debris on the walls, ceiling, and fan covers in the walk-in cooler. Discussed cleaning frequency to protect food from contamination. 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 0 ppm chlorine sanitizer in low temperature dishwasher for bar glassware in the dish room actively being used. Person in charge (PIC) primed the sanitizer line of the dishwasher and re-ran the glassware and verified proper levels of chlorine sanitizer of 100 ppm at the time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed several flies and gnats around beverage station. Establishment must remain free of pests to prevent spread of pathogens. Pest control must be administered prior to reinspection on Thursday, 9/7/2023. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed caulking around hand sink by dishwasher, hand sink at beverage station, and around dishwasher to be missing/in disrepair. Observed faucets of hand sink near dishwasher and in walk-in to be not sealed down tight and moving around. Re-seal all areas so that areas are smooth, easily cleanable, and prevents seepage of liquids. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 dishwasher handling dirty dishes with bare hands at high temp dishwasher and then handle clean dishes without washing their hands. Discussed with PIC and employee that hands must be properly washed at hand sink prior to handling clean dishes after handling dirty dishes to prevent spread of pathogens. Employee washed hands at time of inspection. 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 the following TCS items between 45-51*F in walk-in refrigerator: lemon meringue pie, cooked prime rib, cooked chicken, hummus, cooked garbanzo beans, various salad dressings, garlic butter, cooked quinoa, bone broth, cheese sauce, yogurt sauce, honey butter, jalapeno pesto, cooked chicken wings, mashed potatoes, cooked ranch chicken, chicken stock, cauliflower au gratin, herb ricotta, cut lettuce, potato cream, pizza sauce, bolognese, raw bacon, butter sticks, and cartons of liquid eggs. Walk-in was observed between 47-51*F. PIC stated all items had been in unit for more than 4 hours. PIC voluntarily discarded all items. TCS items must be held at or below 41*F to prevent growth of pathogens. 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 walk-in refrigerator holding various TCS items over 41*F to be at 47-51*F. PIC stated that chef had noticed unit was high maybe an hour prior to inspector arriving and emergency maintenance ticket was already put in. Technician was onsite for walk-in by end of inspection. Discussed with management that no advanced prep should take place until inspector verified that unit is at or below 41*F. Cold holding units holding TCS items must be held at or below 41*F or otherwise working at a capacity to ensure TCS items are kept at or below 41*F. Walk-in unit was observed at 40-41*F by end of inspection. Correct By: Corrected At Time Of Inspection