Visions

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

PIC not aware of or have access to a policy on how to clean up vomiting or a fecal accident. Provided the PIC with the cleaning procedures for vomit/fecal accidents handout. Written procedures for clean-up of vomiting and diarrheal events required onsite at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a water leak under the 3-compartment sink that appeared to be coming from the drain or waste pipe from the middle rinse sink. Discussed repairing or replacing the drain or pipe to stop the leak and prevent pooling water and pathogen growth. Please maintain plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

3RD CONSECUTIVE VIOLATION Observed no cove base and/or wooden cove base in disrepair, installed at the floor and base cabinet junctures. The damaged wood at the cabinet/floor junction observed to mainly be repaired. Discussed installing the vinyl coved base to protect the repairs. Coved bases at floor/wall junctures eliminates voids/gaps and allows water to properly drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*FIFTH CONSECUTIVE VIOLATION Observed a wooden pallet dolly semi-permanently installed under the chest freezer in the kitchen. The wood of the dolly is rough and unsealed. Equipment used in the kitchen must be smooth, durable, nonabsorbent and/or easily cleanable. Please sand and seal the wood. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*FOURTH CONSECUTIVE VIOLATION* Observed drain pipes inside of the floor sink, under the 3-compartment sink, next to the dish machine. Please remove the pipes and soil accumulations from the floor sink. Discussed air gaps for water supply and waste lines. There must be at least a 1" air gap between the water/waste outlet and the flood rim level of a sink, floor sink (drain) etc. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Observed no cove base and/or wooden cove base in disrepair, installed at the floor and base cabinet junctures. The finish is wearing away in some areas, exposing bare wood and has detached in some areas. Discussed installing the vinyl coved base to prevent further damage. Coved bases at floor/wall junctures eliminates voids/gaps and allows water to properly drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut melon, cut lettuce, and yogurt cold holding in the 2-door reach-in refrigerator, with internal temperatures of 50-53F, probe thermometer, verified by PIC. According to PIC, the TCS foods were stored in the refrigerator at least overnight. The bread stacked on the top shelves of the unit appeared to be preventing airflow to the bottom. PIC discarded the TCS foods, see embargo form. PIC will rearrange the food to allow for airflow. Discussed taking the temperature of food, instead of recording the refrigerator temperature, when doing food safety checks. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

Inspector's notes

4th Consecutive Violation. Observed a wooden pallet dolly semi-permanently installed under the chest freezer in the kitchen. The wood of the dolly is rough and unsealed. Equipment used in the kitchen must be smooth, durable, nonabsorbent and/or easily cleanable. Please sand and seal the wood. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

3rd Consecutive Violation. Observed drain pipes inside of the floor sink, under the 3-compartment sink, next to the dish machine. Please remove the pipes and soil accumulations from the floor sink. Discussed air gaps for water supply and waste lines. There must be at least a 1" air gap between the water/waste outlet and the flood rim level of a sink, floor sink (drain) etc. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no cove base and/or wooden cove base in disrepair, installed at the floor and base cabinet junctures. The finish is wearing away in some areas, exposing bare wood and has detached in some areas. Discussed installing the vinyl coved base to prevent further damage. Coved bases at floor/wall junctures eliminates voids/gaps and allows water to properly drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

3rd Consecutive Violation. Observed a wooden pallet dolly semi-permanently installed under the chest freezer in the kitchen. The wood of the dolly is rough and unsealed. Equipment used in the kitchen must be smooth, durable, nonabsorbent and/or easily cleanable. Please sand and seal the wood. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2nd Consecutive Violation. Observed drain pipes inside of the floor sink, under the 3-compartment sink, next to the dish machine. Please remove the pipes and soil accumulations from the floor sink. Discussed air gaps for water supply and waste lines. There must be at least a 1" air gap between the water/waste outlet and the flood rim level of a sink, floor sink (drain) etc. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Core-4-101.19, C: Nonfood-Contact Surfaces >>> Observed a wooden pallet dolly semi-permanently installed under the chest freezer in the kitchen. The wood of the dolly is rough and unsealed. Equipment used in the kitchen must be smooth, durable, nonabsorbent and/or easily cleanable. Please sand and seal the wood. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed drain pipes inside of the floor sink, under the 3-compartment sink, next to the dish machine. Please remove the pipes and soil accumulations from the floor sink. Discussed air gaps for water supply and waste lines. There must be at least a 1" air gap between the water/waste outlet and the flood rim level of a sink, floor sink (drain) etc. Correct By: Correct Prior To Next Routine 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 milk and cooked, pureed vegetables cold holding in the upright refrigerator with an internal temperature of 46-48F, probe thermometer, verified by PIC. PIC discarded the milk and vegetables, see embargo form. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. 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 the 2-door refrigerator with an ambient air temperature of 45.1F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 46-48F, see violation #20. PIC will not use the refrigerator to store TCS food until the unit is maintaining 41F or less. Maintenance contacted and began repairs during inspection. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days. Correct By: Correct Prior To Reinspection

Core-4-101.19, C: Nonfood-Contact Surfaces >>> Observed a pallet dolly used to elevate a chest freezer, constructed out of unsealed wood. The pallet dolly remains under the freezer at all times. Discussed painting or sealing the wood to create a non-absorbent and easily cleanable surface, or removing it from under the freezer. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Correct By: Correct Prior To Next Routine Inspection