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Inspector's notes

Observed high-temp single-rack dishwashing machine actively in-use operating at a maximum internal temperature of 88.1'F measured via min/ma thermometer at time of inspection. Discussed proper high temp dishmachine requirements with PIC. Use of the dishwasher will be discontinued until unit is serviced and is capable of reaching a minimum of 160'F during cycle. PIC will use the 3-comp sink to facilitate all warewashing activities until repairs are made. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 1st floor ice machine with an accumulation of orange biomass on the plastic deflector. Discussed cleaning frequency with PIC. All food-contact surfaces must be cleaned to sight and touch. Prior to next routine inspection ensure ice machine is maintained clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sanitizer bucket with a concentration of less than 150PPM Quat sanitizer at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. 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. >>> Observed brown gravy stored with lid on the bottom shelf on the right side of the standing refrigerator at 45-48'F. Per PIC, the brown gravy was placed in the refrigerator 2 hours prior to inspection. PIC removed lid and placed brown gravy on the top shelf of the standing refrigerator to facilitate rapid cooling. All other TCS foods on bottom shelf and in other portions of the refrigerator were at 41'F or below at the time of inspection. Discussed proper cold holding and proper food storage in the refrigerator to allow for adequate air flow. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices Establishment did not have a functioning probing food thermometer available on site at time of inspection. Discussed importance of obtaining a working food thermometer to check temperatures. Must obtain by 11.9.23, picture will be accepted. Correct By: Correct Prior To Reinspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed several cereal bags and coffee grounds stored on floor. Please maintain all food and single service containers 6 inches above floor at all times to prevent contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices. 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. No QUAT sanitizer test strips were available on site at time of inspection. Please obtain by 11.9.23. Will accept picture. Correct By: Correct Prior To Reinspection