Fellowship

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The high temperature dish machine observed with a final rinse temperature of 153*F at time of inspection. PIC ran the machine several times and the final rinse temperature was observed dropping from 153-147*F after the 5th run. PIC called for service and advised staff to set up 3 compartment sink. The quat dispenser at the 3 compartment was dispensing proper quat concentration between 200-400ppm. Per PIC, all dishes will be sanitized at the 3 comp sink until dishwasher can hold a final rinse temperature of 160*F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed there to be no hand drying paper towels at the only hand washing sink in kitchen. PIC supplied paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Also discussed glove use limitations and the importance of washing hands between switching gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed there to be no hand drying paper towels at the only hand washing sink in kitchen. PIC supplied paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Also discussed glove use limitations and the importance of washing hands between switching gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have a thermometer or temperature sensitive test strips for their high temperature dishwasher. A high temperature sanitizing dish machine must reach a final rinse temperature of 160*F or above to ensure dishes are sanitized. The code requires there to be a thermometer or temperature sensitive test strips to be readily available to confirm the water temperature of 160*F or above as it comes in-contact with dishes. Corrective Action: Correct prior to re-inspection within 10 business days.

Inspector's notes

Coleslaw observed at 58*F while cooling in a container toghtly sealed with saran wrap. Corrective Action: 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. ----- Egg salad, ham and turkey meat observed with an internal temperature range of 47-50*F while being cold held inside the reach-in cooler across from the fryer. The ambient temperature of the unit was 44*F at time of inspection. Person in charge stated that the ham and turkey meat had been inside the unit for more than 4hrs, egg salad had been in the unit overnight. PIC voluntarily discarded the products mentioned above. There were no TCS food items in the unit. PIC placed a work order for the unit and stated that they will use time as a control for dinner service. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Correct By: Correct Prior To Reinspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ----- Inside of soda nozzle observed with build up of organic matter. PIC disassembled and cleaned the nozzle at time of inspection. Please ensure food contact surfaces are cleaned in a manner and frequency that removes and prevents build up of debris and organic matter. Nozzles should be cleaned daily. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces ------ Observed a can opener with build-up of food debris. Person In Charge placed the dirty can opener in the three compartment sink for it to be washed, rinsed, and sanitized. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of residue. Correct By: Correct Prior To Next Routine Inspection