Big Earls Greasy Eats

Inspector's notes

The person in charge onsite is not a certified food manager. 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

Near the warewashing sink, observed access to the handwash sink blocked by items, and the sink was filled with items as weel. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. *Repeat Violation

Inspector's notes

At the three compartment sink, observed quaternary ammonium concentration over 500ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Quat concentration should be 150-400ppm, per label instructions. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In front service area, observed employee beverage bottle stored in ice bin storing consumable ice. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Bottle removed and employee instructed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwash sink in the kitchen used for defrosting hotdogs. Handwash sinks must be available for staff to wash hands with. Employee removed hotdogs from the handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table in kitchen with ambient temperature and food temperature of all foods inside to be 48-50°F. For list of TCS foods, 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. Kitchen employee did not know what time foods were placed in the prep table. PIC disposed of all out-of-temp foods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwash sink in the kitchen used for defrosting hotdogs. Handwash sinks must be available for staff to wash hands with. Employee removed hotdogs from the handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table in kitchen with ambient temperature and food temperature of all foods inside to be 48-50°F. For list of TCS foods, 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. Kitchen employee did not know what time foods were placed in the prep table. PIC disposed of all out-of-temp foods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment had no probe thermometer on site at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sliced american cheese measured to be 54°F by probe thermometer in the prep table top. 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. Per PIC, cheese had only been in the prep table for an hour. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. 2nd consecutive violation.

Inspector's notes

Observed sanitization bucket at front bar with <50ppm quat sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. According to the sanitizer bottle, this concentration is between 200-400ppm. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at time of inspection.

Inspector's notes

Observed roasted garlic in two large plastic containers that have been sitting out at room temperature at 70*F for over 24 hours explained by person in charge.

Inspector's notes

Observed medication in white pill bottle, two hand cream containers above prep table. Observed a spray bottle with polish inside stored with nozzle facing single use cups in bar area.

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals... Observed Quaternary Ammonium sanitizer in three compartment sink at a concentration of over 500ppm. Person in charge informed when using Quaternary Ammonium as a sanitizer it shall remain between a concentration of 15-400ppm per manufacturers recommendations. Person in charge drained half of the three compartment sink and refilled with water. They re-tested sanitizer concentration and it was between 150-400ppm at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 non-crispy bacon and cooked soft fried onions at a temperature of 83-86*F in deep metal containers sitting at room temperature near hot holding station. Person in charge explained they made the bacon and onions 1 and a half hours prior and normally refill hot holding station when needed. Person in charge person in charge did not have any cooling methods or time as a control documentation. Person in charge informed they shall cool bacon and onions to 70*F within the next 30 minutes. Person in charge moved bacon and onions to sheet tray and placed in large reach in cooler. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing....Observed stainless steel pot used to cook in hand washing sink nearest to three compartment sink. Person in charge was advised that the all hand washing facilities must be accessible at all times and shall not be used for any other purposes than hand washing. Person in charge removed stainless steel pot from sink at time of inspection. Correct By: Corrected At Time Of 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 cut lettuce in large round food safe plastic container with lid on in large reach in storage area outside of main establishment at a temperature of 45*F. Person in charge explained that the lettuce was placed into the cooler the day before around 3:30pm. Person in charge was informed temperature sensitive products must remain at a temperature of 41*F. Person in charge discarded the lettuce at time of inspection. Correct By: Corrected At Time Of Inspection