The Collins Small Batch Kitchen

Inspector's notes

2 partially used cans of raid were being stored in back storage during inspection, items were discarded at time. Please ensure all pest control is performed by a professional and hazardous pest control chemicals are not stored on the premise. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked spaghetti squash cooling on tray near pizza oven. Items measured 78-85 degrees F internally, employee said it had been cooling for nearly 2 hours. Items were moved to walk-in cooler at time. Please ensure food items are actively cooled inside closed cooling equipment after they drop below 135 degrees F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large containers of marinara sauce, and parmesan cream sauce in walk-in cooler that measured 50-52 degrees F. Items were date marked for the day prior. Employee said they had been prepared the day before and were cooled in an ice bath before being moved to walk-in, however the cooling/temp logs were not available for review. Items were discarded at time. Please ensure all time temperature controlled for safety food items are cooled from 135 to 70 degrees F in no more than 2 hours, and all the way to 41 degrees F in no more than an additional 4 hours (6 hour total cooling time). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one tong, three ladles, and one blender with leftover food debris and stored as clean in the ware-washing area. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to ware-washing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shell-fish tags without a date-mark showing the last sold date. Shell stock tags must be kept with shell stock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Education was done with the PIC, the tags will be date-marked moving forward. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed French onion soup, made two hours prior at 71*F, in a deep 5-gallon container in the walk-in cooler. Per PIC they had the soup in the freezer to rapidly cool then it was removed for tonight's service. TCS foods must be cooled in uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cold water side of the hand sink in the bar is not functioning. The hot water side is functioning properly. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. Observed shell stock tags from two months prior without any date-marks showing the last used date, and not stored in chronological order. The shellfish tags from the weeks prior to that have been stored and dated neatly in a binder. Discussed obtaining a small accordion folder for the cook line to use until the tags get stored neatly in the binder. The chef started to correct the tags while inspector still onsite. Shellstock tags or labels shall remain attached to the container in which the Shellstock are received until the container is empty. The date when the last Shellstock from container is sold or served shall be recorded on the tag or label. Maintain and retain tags for 90 calendar days from date recorded on tag or label using an approved record keeping system that keeps records in a chronological order. Ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates Corrected At Time Of Inspection Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Observed salmon tartare onsite. The establishment has a parasite destruction letter from Shamrock Foods, vaguely describing the sources they receive their fish from are in compliance with the FDA Food Code. The PIC is able to retrieve the true parasite destruction letters, to ensure the prevention of parasites, from Shamrock and will email those to the inspector by Monday March 4th. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed build-up occurring in the bar area underneath the equipment. Please increase deep cleaning frequencies to prevent build-up and possible pests. Correct By: Correct Prior To Next Routine 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. Observed onion soup from 8/26, beef stock from 8/23, and soy ginger from 8/25 in the walk-in cooler. Ready to eat time/temperature control for safety foods should be held for a maximum of 7 days, prep date + 6 days, to prevent the growth of pathogens. PIC voluntarily discarded the food. Correct By: Corrected At Time Of Inspection