Bobby-Q's

Inspector's notes

Observed slicer with food debris between the blades on the equipment. Per PIC the equipment was used and cleaned yesterday. PIC moved the slicer to the dish pit area to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice in portioned bags, cooked chicken, cooked grits and cooked brussel sprouts in the make table on the line with an internal temperature of 45-48'F. Observed only the bottom portion of the cooler out of temperature. Bottom cooler using the min/max thermometer was 48'F. PIC removed the items out of temperature and moved them to the walk-in cooler to rapidly cool. Items were placed in the cooler just prior to opening. Observed ranch and chipotle ranch dressings stored in a residential refrigerator with an internal temperature of 47'F. The ranch was also placed in the fridge just before opening and was moved to the walk-in cooler. 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 following items without a date: cooked chicken, machaca rolls, cooked machaca meat, pot pies, and ribs. Per PIC most items were cooked Monday, Wednesday and yesterday. PIC provided the dates at the time of inspection. Discussed adding the dates to the containers and not the plastic wrap. Also provide the exact date the item was made or will be discarded instead of the day of the week. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a wiping cloth under cutting board at the main kitchen area. PIC removed wiping cloth at time of inspection. Do not store wiping clothes under cutting boards to prevent the growth of bacteria. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the facility bar food handling staff picking up rte vegetables and inserting into drinks. Showed facility manager. discussed with manager on duty strategies to minimize bare hand contact with ready to eat food. facility manager provided coaching moment with food handling staff. Use of tongs and food handler gloves reviewed. facility manager provided single service food handler gloves for staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed at the facility bar dish washer in use . sanitizer reading at 0 ppm. informed manager. manager serviced equipment refilled sanitizer line. chlorine at 50 ppm established. Also observed kitchen dishwashing equipment in use at 0ppm for sanitizer. observed sanitizer line was empty. notified facility manager on duty. manager refilled sanitizer drum, serviced equipment. Chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the grill line reach-in coolers, pans of portioned plastic bagged cut lettuce at 51 deg f . portioned bags of cut lettuce in the cooler drawers under the grill station, and leafy green bagged salad wraps in the first reach-in cooler directly across from the grill line at 49-51 deg f . Observed on site portioned noodle bags in the bottom third reach-in cookline drawer at 46-50 deg f . please ensure rte/tcs is kept at 41 deg f. please monitor cold holding for onsite prepared rte/tcs food. Showed manager . All discarded. see embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the walk-in cooler, portioned bags of cooked chicken wings, placed in deep tubs dated Monday at 48-49 deg f . chicken tubs stacked atop each other, in the bottom shelf in the walk-in cooler. showed kitchen and facility manager. manager discarded tcs food. MCESD cooling guidance document was reviewed with staff. Noted also on site cooked chicken prepared today at noon stacked in the bottom shelf. suggested to utilize a shelf , near the fan blowers(currently being used for whole vegetables upon receiving ). suggested to place cooling portioned cooked chicken bags in a smaller shallow pans and place near the fans to ensure rapid cooling. manager relocated cooked chicken bags from today. 41 deg f established. please monitor cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some open plastic containers filled in the back kitchen food prep. area with powder ingredients. No identification for containers. manager reviewed with staff. manager identified granules as cooking ingredients, salt sugar, peppers. All containers were labeled by manager during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

checked bar dish washer in use . noted at 0 ppm. informed manager. manager serviced equipment. chlorine at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed 14 inch deep plastic tubs of on site cooked beans at 107 deg f inside the walk-in cooler. inquired about the facility cooling strategies. per kitchen manager beans were cooked today , and wer supposed to have been placed in a proper shallow metal pans for adequate rapid cooling. recommended shallow metal pans, ice bath. manager provided on site training to cookline staff regarding the food pan sizes. removed. mcesd food cooling guidance document reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the kitchen food coolers under the grill area, oversized portioned bags of cooked chicken wings at 51-53 deg f . also sliced tomatoes 51-53 deg f and portioned bacon wraps, carnitas bags, portioned cooked rice bags observed at 46-51 deg f . discussed with manager the proper cold holding for the onsite tcs food. manager discarded all. see embargo Corrective Action: Corrected at time of inspection.

Inspector's notes

on site cookline reach-in drawers placed below grill line area, operating at 47-51 deg f . informed manager on duty. please ensure equipment can maintain 41 deg f for storing tcs food. manager will place a service call. also the drawers gaskets damaged/separated. showed PIC. re-inspection scheduled. Corrective Action: Correct prior to re-inspection.

Predefined Comment: 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. 3-304.12 - Core: In-Use Utensils, Between-Use Storage

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.************in the cookline cooler, near the grill, noted raw shrimps stored below raw ground meat, also sliced cheese on the same shelf as raw meats. informed manager. seafood was relocated to a designated shelf above. cheese was also relocated to a designated higher rte shelf atop. corrected. 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.************in the walk-in cooler, noted portioned pans of spinach dip prepared and cooled and portioned on site passed the discard date 3-7. informed manager. manager voluntarily discarded. also a pan of dipping sauce prepared on site with chopped veggies, chives, herbs, date tags 2-1-2024. informed PIC. manager discarded. MCESD use by date provisions for the rte/tcs were reviewed with manager on duty. manager will review /train kitchen staff on proper use by date guidelines. MCESD use by date charts provided to PIC. Correct By: Corrected At Time Of Inspection