Soup & Sausage

Inspector's notes

Beef Soup made on 5/5/26 with date tags in walk in cooler on 5/12/26.

Inspector's notes

Employee open cup of coffee and a plate of half eaten pastry stored on food prep table. Manager trained employee to store and eat in a designated area in the corner of kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Wet cloth left on food prep table; there is no sanitizer solution held around, A bucket of quat sanitizer at 200 PPM was made and wet towel stored in it. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main cookline fridge holding green borscht, smoked sausage =, assorted sausages, mushroom soup, potato soup, potato salad, potato and smoked sausage soup holding 45-50*f degrees. Items inside unit less than 4 hours per PIC and sent to walk-in fridge to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

todays date 9/24. Observed hunter stew (9/13), Veg cabbage roll (9/16), house made chicken stock (9/16), and soured milk opened with no date mark but best by date of 6/12. all items were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main cookline fridge holding TCS foods from violation #22 holding 44*f degrees per min/max thermometer. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed red bacon and sausage soup cooling from 2/11 in a 10 gallon stainless pot in walk-in cooler with no indication of expediated cooling methods, soup had an internal temperature of 73*f degrees. **Violation**. PIC discarded at time of inspection.

Inspector's notes

Observed Schnitzel sitting out on back prep counter thawing at 31*f degrees.

Inspector's notes

Observed cooked green leafed cabbage in a metal colander contained by a bowl on the floor of the walk-in. PIC moved 6 inches off floor at time of inspection.

Inspector's notes

Observed whole head of cabbage that had been sliced and covered with plastic wrap, covered with dark colored organic matter, and stored next to other whole heads of cabbage which were starting to exhibit growth of dark colored organic matter on the outer leaves. The person in charge discarded the cabbage with the plastic wrap and removed the outer leaves of the other cabbages with organic matter.

Inspector's notes

Observed cooked soups placed under time as a control and not time marking to indicate the time they were removed from temperature control and placed under time as a control. The person in charge stated the soups were cooked and placed under time as a control at 12pm, less than 2 hours ago, and marked the time accordingly for each soup.

Inspector's notes

Observed frozen raw chicken with internal temperature of 34.9F in a plastic bag thawing at ambient temperature on the counter of a food prep table. The person in charge moved the chicken to the walk-in to continue thawing.

Inspector's notes

Observed an accumulation of dead inscects pests under and around equipment, in high moisture areas, in dry storage areas, and in glue traps. Discussed removing dead or trapped pests promptly to reduce the attraction of insects and development of odors.

Inspector's notes

Observed accumulation of grease, food pieces, dead insects and organic matter, under and around equipment on cook line, under storage racks, inside floor drains, and other areas of the establishment. Clean more frequently.

Core-3-501.13, C: Thawing Observed a frozen portion of pork sitting at ambient temperature thawing. All products thawing must be kept under cool running water in order to thaw properly. The PIC placed the meat in the prep sink to thaw under running water. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed a box of cabbages stored directly on the ground. All food products must be stored off the ground by at least 6 inches. The PIC moved the cabbages onto the shelves. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed food debris built up under the back corner sink. Physical facility must be cleaned as frequently as necessary to prevent any further buildup. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 soups placed in the prep cooler with a temperature of 44-46F. The PIC discussed the soups were refilled in the containers within the last hour. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. The PIC moved all the TCS food into the walk-in cooler. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. Observed pots of soup that is used for reheating soup for service sitting on the shelf next to the stove. There was no documentation available displaying at what time the soups were placed on the shelf. If utilizing 4 hours and no temperature control the food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. Discussed the process of TPHC and provided information for documentation of TPHC. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 tomato-based juice used for cabbage rolls, prepped at ambient temperature, stored in a large and tall container at 75F. The PIC said the container was placed in the walk-in an hour prior to inspection. In order to cool products prepared at ambient temperature, placing the product in shallow pans or other alternative means to facilitate cooling shall be used. The PIC placed the products into smaller containers to cool. 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 main prep cooler near the stoves storing soups and meat rolls with an internal temperature of 44.9F. All cold holding coolers storing TCS food products must be able to keep food products at 41F or below. The PIC moved all the food products into the walk-in cooler while the prep cooler gets serviced. Reinspection for the prep cooler will be conducted by 9/15/2023. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a large build up of dust and grease on the vent units above the fryer and the main stoves. Physical facility must be cleaned as frequently as necessary in order to prevent further accumulation of grease. Correct By: Correct Prior To Next Routine Inspection