Aioli Gourmet Burgers

Inspector's notes

3 containers of mac and cheese bites were date marked 5/30 in walk-in cooler. Person in charge said they had been frozen and thawed but wasn't sure when, items were discarded at time. Please ensure food items are accurately date marked (add thaw date when applicable - shelf life reduces to 5 days). Corrective Action: Corrected at time of inspection.

Inspector's notes

QUAT sanitizer in 3 compartment sink measured above 500 ppm while in use during inspection. Solution was diluted at time, and service call was placed for wall mixing dispenser. Please ensure QUAT sanitizers are maintained between 150-400 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen knives being stored pinched between cooler and prep table in cooking area. Please ensure utensils and tools are stored in a clean, dry area between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available at time of inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

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

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 0 ppm Quat sanitizer in the 3-compartment sink actively being used at time of inspection. The sink was filled with fresh sanitizer water from the dispenser and still did not test. Quat sanitizer should be between 200-400 ppm to ensure the dishes are properly sanitized. In-person reinspection will be on Wednesday, November 12th. Please have the dispenser serviced by a technician. The sanitizer was made by hand and will be in the meantime. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed prepared foods from the commissary, such as mushrooms 9/13 and pickled onions 10/20, missing the date the food was pulled from the freezer and brought to the establishment. 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). Per PIC, the food was brought in on 11/1. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Quat testing strips on site. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on Wednesday, Nov. 12th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

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

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 cooked mushrooms from 1/22 and cooked onions from 1/23 in the walk-in cooler. Per PIC these foods came from the commissary kitchen yesterday and were frozen. Food previously frozen should have a second date mark to show the thaw date. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked mushrooms from 114-127*F and cooked onions from 106-115*F in the hot holding unit near the flat top on the cook line. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC the food has been there since opening at 11am. All TCS foods improperly hot held were discarded by PIC at time of inspection. Discussed reheating procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature, using a min/max thermometer, of the walk-in cooler located outside the back door, to be 54*F and the temperature of the large reach in cold holding unit at the cook line to be 51*F. Cold holding units must be able to maintain time/temperature control for safety food temperatures below 41*F, to prevent the growth of pathogens in the food. The establishment does not have sufficient cold holding capacity to maintain their food below 41*F and continue normal operations. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed beyond burgers, corn dogs, mac n cheese bites, pickled onions, cut tomatoes, and cut lettuce in the large reach in cold holding unit at the cook line with internal temperatures of 51-53*F, and had come from the walk-in cooler this morning. Ambient air temperature of the unit taken with a min/max thermometer is 51*F. Observed cooked mushrooms, cooked onions, and pickled red onions in the walk-in cooler with temperatures between 50-56*F. Per PIC the last delivery was two days ago. Ambient air temperature taken of the walk-in cooler with a min/max thermometer was 54*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were voluntarily discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature, using a min/max thermometer, of the large reach in cold holding unit at the cook line to be 51*F, and of the outdoor walk-in cooler to be 54*F. 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. The establishment does not have sufficient cold holding capacity to remain open. In-person reinspection will be tomorrow, July 25th. Corrective Action: Correct prior to re-inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed build-up occurring underneath equipment in the back of house. Please increase deep cleaning frequencies to prevent build-up. PIC stated a deep cleaning is scheduled for Wednesday. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed cheese, cooked onions, and cooked mushrooms in hot holding next to the flat top ranging between 112-125*F. Time/temperature control for safety foods should be hot held greater than 135*F to prevent the growth of pathogens. Chef stated the foods had been in hot holding for two hours. Chef reheated the foods to 165*F. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 pickled onions, made in-house, and cut tomato with internal temperatures of 50-55*F in the large reach-in cold holding unit at the cook line. Time/temperature control for safety foods should be cold held at 41*F or lower to prevent the growth of pathogens. Ambient air temperature taken of the unit with a min/max thermometer was 56*F. PIC stated the food had been in the unit since 11am this morning and voluntarily discarded them. 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 an ambient air temperature of 56*F using a min/max thermometer in the large reach-in cold holding unit at the cook line. Cold holding units holding time/temperature control for safety foods should be colder than 41*F to ensure the food is at least 41*F. PIC will have the unit serviced by a technician and utilize the walk-in cooler in the meantime. Correct By: Corrected At Time Of Inspection