Original Chop Shop

Inspector's notes

Observed prep handwashing station with a paper towel dispenser not operating accordingly at the time of the inspection (no paper towels were being dispensed). PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed handwashing station in the prep area blocked by cookie cart. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the meat slicer according to the PIC was not used on the day of the inspection with soil accumulation. Knives were also observed soiled on the clean rack. All food-contact surfaces must be cleaned to sight and touch. Knives were placed to be re-washed at the time of the inspection and prep employee start cleaning slicer at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed right side kitchen line fridge holding provolone, yogurt sauce, hummus, cut lettuce, arugula, spring mix, and roasted pepper between 45-56*f degrees. Items had been on the line for less than 4 hours and moved to walk-in fridge to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon disassembly inspection of the front of house juicer, observed leafy green food particles. Per PIC juicer is usually disassembled and cleaned once per day, today juicer had not been cleaned since morning shift. Food contact surfaces contacting TCS food items must be washed rinsed and sanitized every 4 hours. Juicer parts sent to 3-comp for wash rinse and sanitize. Corrective Action: Corrected at time of inspection.

Inspector's notes

todays date 3/27. Inside walk-in fridge, observed roasted red bell peppers dated 3/19. Item Discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use utensils with food debris stored between use on top of food container lids at the hot holding station by the cook line. The food contact surface of the utensils was in direct contact with the handles of the food container lids. The person in charge removed all improperly stored utensils for washing and placed new clean utensils to be stored properly.

Inspector's notes

Obersed wiping cloths in sanitizer solution with less than 150ppm quat-sanitizer. The person in charge replaced the sanitizer solution with 150-400ppm quat sanititzer at the time of inspeciton.

Inspector's notes

Observed in use salad tongs, scoops, and other utensils stored between use with the handles in contact with food and or stored with the food contact surface of the utensils directly on top of equipment, container lids, and counter tops. Utensilsthat are stored in food, the handles must be stored above the surface of the food. Discussed between use storage of utensils to prevent contamination of food and food contact surfaces. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels or other hand drying provision at the hand wash sink by the three compartment sink. The person in charge placed a new roll of paper towels by the hand wash sink. Discussed maintaining hand drying provision at all hand wash sinks at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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 multiple packages of strawberries with white colored organic growth in the walk in cooler. The person in charge discarded the strawberries at the time of inspection. Discussed condition - food shall be safe, unadulterated, and, honestly presented. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 container of green curry cooling in the prep sink with internal temperature of 103F -106F. The person in charge stated the curry had been cooked and placed for cooling more than 2 hours ago. The green curry was embargoed at the time of inspection. Discussed cooling time and temperature from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. 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 unmarked containers of rice and quinoa with internal temperatures of 98F - 102F in a Cambro box. The person in charge stated the food items were under time as a control, but did not know how long the items had been out. No written time as a control policy or time mark/log was observed to indicate the items and duration being held under time as a control. The rice and quinoa were embargoed at the time of inspection. Discussed maintaining a written time as a control policy and time log. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed several flies around the floor drains by the prep sink and three compartment sink. Discussed obtaining certified pest control services and maintaining the premise free of insects. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed serving utensils stored on top of the lid of a rice cooker with the food contact surface in direct contact with the handle of the lid. The person in charge removed the utensils and placed new utensils in an empty container. Discussed between use storage of in use utensils to protect from contamination. 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... Sliced turkey, sliced ham, tuna, cut tomatoes, lettuce, and sliced cheese in prep top cooler near handsink in cooking area measured between 51-60 degrees F internally. Ambient temperature of unit measured 54 degrees F with min/max thermometer. Person in charge voluntarily discarded all time/temperature controlled for safety (TCS) food items and inserted ice baths into cooler to maintain temperature of new items. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Correct By: Corrected At Time Of Inspection