Veggie Village

Inspector's notes

No certified food manager available for PIC at time of inspection.

Inspector's notes

Observed previously canned (cooked) mustard greens and soy protein imitation shrimp in back dry storage reach-in cooler at 48 to 50 deg F. Per PIC items had been in unit since previous day. Cooler showed ambient air temperature of 48 deg F with min/max thermometer.

Inspector's notes

Observed can of raid in back dry storage area near grease container.

Inspector's notes

Observed walls throughout the establishment heavily soiled with food debris and residues as well as floors beneath equipment such as the back dry storage area.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tofu and soy-based imitation meat in reach-in cooler at 46 °F. Air in cooler measured 45 °F with min/max holding thermometer. Person in charge stated that cooler temperature had been below 40 °F as of the start of the lunch period four hours prior. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Observed no hot water at sink fixtures in establishment. Person in charge stated that water heater is broken and awaiting repairs. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection on Monday, September 8th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Core-6-101.11, C: Surface Characteristics-Indoor Areas Observed a build up of rust and water leaking from gaps along the ceiling/wall junction and between wall panels inside the walk-in cooler, a shared wall with the walk-in freezer. Discussed sealing gaps, maintaining good repair, and smooth easily cleanable surfaces. Correct By: Correct Prior To Next Routine 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 mechanical dishwasher operating with 0 ppm chlorine sanitizer. The person in charge stated a work order would be placed to service the mechanical dishwasher. Establishment has a three compartment sink that will be used for manual warewashing until the mechanical dishwasher is serviced. Discussed checking the mechanical dishwasher routinely to ensure chlorine sanitizer concentration of between 50 - 100 ppm. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed a can of Raid pesticide stored on a shelf next to a food prep table where a food worker was actively cutting vegetables. The person in charge removed the can of Raid and disposed of it outside the establishment. Discussed restricted presence and use the use of pesticides and using certified pest control services. Correct By: Corrected At Time Of Inspection