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Inspector's notes

Observed raw salmon in a plastic bag and french toast batter with raw eggs as an ingredient in a open container stored over RTE cooked rolls in the walk-in cooler. Also observed wrapped raw pork and packaged raw beef stored over RTE packaged cooked ham in the walk in cooler at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Provided handout for proper food storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed concentration of chlorine sanitizer at the in-use dishwasher in the kitchen test at 0ppm on the food contact surface with chlorine test strips after cycle. Chlorine sanitizer concentrations on the food contact surface shall be between 50ppm-100ppm. PIC instructed employee to prime the dishwasher and after running another cycle, the dishwasher tested between the approved chlorine sanitizer concentrations of 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee restroom propped fully open with chemical bottle at the time of inspection. A toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Discussed with PIC about making sure to leave all restroom doors closed and ensuring they are in a state good repair in order to close. Discussed with PIC to ensure door is tight fitting and self-closing prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection. A Certified Food Protection Manager (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 no certified food protection manager on site at the time of inspection. A Certified Food Protection Manager (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 sliced and shredded cheese 44*F-55*F, cut tomatoes 44*F- 53*F, cut lettuce 45*F- 55*F, spinach 45*F, steak 44*F, deli ham 52*F, deli turkey 52*F, shredded pork 52*F, cooked sausage 51*F, raw liquid egg 47*F, ground beef 47*F, raw chicken 47*F, house made ranch 52*F, house made blue cheese 52*F in the prep table by the cookline, prep table at the server station, reach in cooler under the waffle maker and reach in by the cook top. TCS foods improperly cold held greater than 4 hours were discarded by PIC at time of inspection, TCS food items improperly cold held less than 4 hours per PIC were placed in the walk-in cooler. See embargo form. Except during preparation, cooking, cooling or when time is used as a control all 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold table in the kitchen holding TCS food items between 44*F-57*F with an internal temperature of 45.1*F per inspectors min/max thermometer. Reach in cooler beneath waffle maker holding TCS food items between 50*F- 53*F with an internal temperature of 53.6*F per inspectors min/max thermometer. Reach in cooler by cooktop holding TCS foods between 47*F- 55*F with an internal temperature of 51.9*F per inspectors min/max thermometer. Cold table at the server station holding TCS food items between 52-55*F with an internal temperature of 56.5*F per inspectors min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 1/16/25.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 5th consecutive violation.

Inspector's notes

Observed raw whole onions on the floor by there back prep table and hashbrowns stored on the floor of the walk-in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC was able to move both items off the ground at time of inspection. Corrective Action: Correct prior to next routine inspection. 3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed an ice machine by the drive thru area has no front cover/panel on the machine itself. Also observed at the kitchen hand sink an open bag on dried French onions located directly under the soap dispenser. Instructed the PIC to move the bag away from sink as water contamination could occur from handwashing and place panel back on ice machine to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee restroom propped open. Discussed with PIC about making sure to leave all restroom doors closed and ensuring they are in a state good repair in order to close. PIC was able to move the container holding the door open and ensuring the door stayed closed when it was closed. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 5th consecutive violation.

Inspector's notes

Observed raw bacon above ready to eat spaghetti noodles in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes at 81 degrees in the walk-in cooler. Discussed with chef how long ago these potatoes were cooked and they stated at 9am but after 4 hours they are thrown them out. No documentation was in place to verify this procedure. Must provide written time as a control procedures prior to re-inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Correct prior to re-inspection. Reinspection will occur 09/19/25

Inspector's notes

Observed raw whole onions on the floor by there back prep table and hashbrowns stored on the floor of the walk-in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC was able to move both items off the ground at time of inspection. Corrective Action: Correct prior to next routine inspection. 3-307.11 - Core: Miscellaneous Sources of Contamination Addl Notes: Observed an ice machine by the drive thru area has no front cover/panel on the machine itself. Also observed at the kitchen hand sink an open bag on dried French onions located directly under the soap dispenser. Instructed the PIC to move the bag away from sink as water contamination could occur from handwashing and place panel back on ice machine to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 4th consecutive violation.

Inspector's notes

Observed in reach-in waffle prep table cold holding unit containers of ham at 51*F; corned beef at 51*F; pulled pork at 50*F; cooked sliced chicken at 51*F; all measured internally with a probe thermometer. Per PIC, all items had been in unit for over 8 hours. Unit itself measured 51.4*F on a min-max thermometer. Discussed ensuring no TCS items are held in unit until it is serviced and holding at 41*F or below. Except during preparation, cooking, cooling or when time is used as a control all 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed seals and gaskets of multiple cold holding units, including walk-in cooler, to be in disrepair such that doors do not properly close and seal. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd consecutive violation.

Inspector's notes

Observed an accumulation of condensation in the prep table cold holding unit next to the handwashing sink, potentially indicating that the unit may need to be serviced. Additionally observed door to walk-in cooler not forming a tight seal when closed, potentially preventing unit from keeping TCS items at 41°F or below. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

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

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. Observed sliced tomatoes, fresh pico de gallo, cooked and cooled beef, precooked diced potatoes in open bags. TCS food shall be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A kitchen employee added the appropriate date labels at the time of this inspection. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed 2 cardboard boxes of precooked potatoes stored on the floor of the walk in cooler. Food shall be protected from contamination in clean, dry location 6 inches above floor. The PIC moved the boxes of food onto a shelf in the walk in cooler at the time of this inspection. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed a build up of soil/organic matter on the utensils, equipment and floors throughout the kitchen. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.19, C: Closing Toilet Room Doors Observed the door to the employee restroom, which opens to the kitchen, was propped open. Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed. The restroom door was closed by an employee at the time of this inspection. The restroom does have a self closing mechanism installed. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed the concentration of the sanitizer in the wiping cloth buckets to be less than 25ppm chlorine. The concentration of chlorine in wiping cloth buckets must be between 50ppm and 100ppm. The PIC correction the sanitizer solution at the time of this inspection. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of debris on the floors in storage areas and in the bottom of the upright freezer. Clean as frequently as necessary to preclude the accumulation of soil/debris. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 the the only kitchen prep station cold holding unit, behind the grill, to have temperature of 65F. Also observed the walk in cold holding unit to have a minimum temperature of 45F. Temperatures were measured with a calibrated min/max thermometer. The establishment had it own thermometer in the walk in cold holding unit which read 49F. All cold holding units must be capable of holding TCS foods at 41F or below. The PIC called for service at the time of this inspection and closed the establishment until repairs to the cold holding units are complete. 2nd Repeat Violation: Y,Correct By: Correct Prior To Reinspection

Repeat Violation 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 TCS food in the only kitchen prep station cold holding unit, behind the grill, to have internal temperatures ranging from 53F to 65F. Also observed TCS foods in the walk in cold holding unit, including milk, raw fish, raw chicken and beef, cottage cheese and sliced tomatoes, to have temperatures ranging from 45F to 52F. Temperatures were measured with a calibrated probe thermometer. All TCS foods, listed on the embargo form, were discarded. The PIC discarded all TCS foods and called for service at the time of this inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation 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 the the only kitchen prep station cold holding unit, behind the grill, to have temperature of 65F. Also observed the walk in cold holding unit to have a minimum temperature of 45F. Temperatures were measured with a calibrated min/max thermometer. The establishment had it own thermometer in the walk in cold holding unit which read 49F. All cold holding units must be capable of holding TCS foods at 41F or below. The PIC called for service at the time of this inspection and closed the establishment until repairs to the cold holding units are complete. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd