Hidden House

Inspector's notes

Observed a two large, covered plastic containers of cooling broth and lobster bisque with internal temperatures ranging from 45-55*F when measured with a probe thermometer. Observed more than 18 inches of cooling foods in the containers which were located on the lowest shelf near the entrance to the walk in cooler. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed cooling methods with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold table next to the wall, observed a small container of cooked duck with a temperature range of 48-47 degrees F, two medium containers of cooked pasta with a temperature range of 48-46 degrees F, and a small container of sausage with a temperature range of 59-52 degrees F. Person in charge (PIC) stated items had been in cold table less than 2 hours. 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 relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lettuce, sliced tomatoes and cut cantaloupe melon in cold top with temperature range of 47 - 49 at 2:45. Person in charge stated the items have been in the cold top since this 10:15 AM. 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 discarded by PIC at time of inspection. Sliced tomatoes, cut lettuce, clam broth, and romesco sauce in the bottom cabinet of the cold top had a temperature range of 47 - 49. Person in charge stated the items have been in the cold top since this 10:15 AM. 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 discarded by PIC at time of inspection.

Inspector's notes

Observed gazpacho and cassoulet in bottom cabinet of cold top without a date mark. Person in charge stated the items were made on Sunday. All RTE/TCS foods were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chili sauce in a plastic container in the walk in with a temperature of 160. Person in charge stated the items had been placed in the walk in 45 minutes prior. Advised person in charge TCS food must be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F and 41°F or less. Person in charge placed sauce in a metal container, uncovered to cool the item. Other alternative cooling methods include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), Stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. NDUSA sauce prepped on 4/23, KimChi Salsa Prepped on 4/12 were noted still on shelf inside walk in cooler. Addressed coded violation at time of inspection. These items were immediately discarded upon inspection by kitchen manager. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. At the line, line cook were observed changing out gloves without practicing hand washing in between. Gloves are required to use ONLY when come in direct contact with ready to eat. Gloves do not require during cooking or cleaning duties. Discussed with GM and owner regarding possible contamination if hand washing practice is not properly practice. Chef instructed line staff to wash hands after remove used gloves at time of inspection. Correct By: Corrected At Time Of Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5 (a)-(c), C: Gloves, Use Limitations Observed staff using same gloves for various tasks at the line: wiping down the cutting board, picking up pots and pans and guiding food from spatulas onto plate etc...Please use gloves only when handling ready to eat food, gloves must be changed between cleaning duties and prepping food. 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. TCS items at both line refrigerators found between 44-45 degree F. (saute cherry tomato, creamy sauce, shredded pork, lettuce, sliced tomato). Per kitchen in charge person, these items had prepped at the line at 11am the opening time of restaurant. These items had now set to be discarded at 3pm on both unit. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. On shelf in walk in cooler, Alfredo Cream Sauce had prepped on 9/12/23 and Lobster sauce had prepped on 9/6/23 and had not been discarded. Please daily check on items had been prepped for more than 7days limit. Kitchen in Charge person had removed the items from walk in cooler. Please refer to embargo form for details. 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. Both cold holding units at the line ambient air inspected with a temperature of 44-45 degree F. GM had contacted repair service company for repair. Inspector shall return for follow up on both units. Please do not place TCS food items in units pending re-inspection. Correct By: Correct Prior To Reinspection