Tim Finnegans

Inspector's notes

SECOND CONSECUTIVE. Observed mechanical dishwasher testing at 0 ppm of chlorine after multiple run cycles. PIC stated a work order will be put in for the mechanical dishwasher to be fixed. Inspector advised PIC to utilize three compartment sinks until the mechanical dishwasher is served and testing at 50-100ppm. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

SECOND CONSECUTIVE. Observed cheese mix (49°F), sausage (50°F), taquitos (50°F), and chicken tenders (50°F) stored in the standing refrigerator located back of house by the fry station. All Time Temperature Control for Safety (TCS) foods (raw fish fillets) which had been in the unit thawing and below 41°F were moved to alternative refrigeration at time of inspection. All other TCS foods which had been in the unit overnight were embargoed (see embargo list). The standing refrigerator measured at 54.2°F with the min/max thermometer. Manager will place TCS items in the walk-in cooler until the standing refrigerator can maintain temperatures below 41°F. PIC will discontinue use of cold holding unit until able to maintain an ambient temperature of 41°F or below. Discussed cold holding requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mechanical dishwasher testing at 0 ppm of chlorine after multiple run cycles. PIC was able to replace tubing at time of inspection properly bringing sanitizer to 200ppm. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed milk (51°F), sour cream (50°F), tartar sauce (51°F), cocktail sauce (51°F), honey mustard (51°F), and Horsey sauce (50°F). All non- Time Temperature Control for Safety (TCS) foods were moved to alternative refrigeration at time of inspection. The refrigerator measured at 54.6°F the min/max thermometer. Manager will place TCS items in the nearby standing refrigerator until the refrigerator can maintain temperatures below 41°F. Discussed cold holding requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the main handwashing station nearest the three-compartment sink with a large bucket and metal pan sitting in the basin. Alerted the manager, who moved the items at the time of inspection. Handwashing stations are only to be used for handwashing and must be maintained as accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification Corrective Action: Correct prior to next routine inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed shredded cheese (55°F), bread pudding (54°F), cooked ground meat (55°F), various dairy-based sauces (56°F), and salsa (52°F), cold holding above 41°F, in the standing refrigerator nearest the ice chest. The standing refrigerator measured 56.3°F with the min/max thermometer. Staff stated all food had been placed in the standing refrigerator at noon today (1 hour before temperature measurement). Staff moved all Time Temperature Control for Safety (TCS) foods to alternative refrigerators at time of inspection. Except during preparation, cooking, cooling or when time is used as a control, all TCS foods must be maintained at 41°F or below. Discussed the importance of routinely checking food temperatures. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed the standing refrigerator near the deep refrigerator with TCS foods measuring above 41°F. Staff moved all TCS foods, which had been in the refrigerator for less than 1 hour, to alternative refrigerators at time of inspection. The standing refrigerator measured 56.3°F on the min/max thermometer. Staff plan to have someone fix the standing refrigerator so that it is able to maintain temperatures at or below 41°F. A reinspection will occur on this unit in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

THIRD CONSECUTIVE. Observed cracking foam insulation on the internal side of the lid of the deep freezer. Discussed removing and/or replacing the cracking foam from the lid of the deep freezer unit, due to the risk of physical contamination. No open foods were stored in the deep freezer at the time of inspection. No direct contamination of foods was observed. Discussed physical contamination risks with staff. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed single plastic cups of sour cream (54-55°F) and tartar sauce (52-53°F) and heavy cream (55°F) and various cream-based dressings (47-54°F) in the small standing refrigerator. The refrigerator measured at 52.8°F min/max thermometer. All TCS foods had been in the standing refrigerator all day (see embargo). An alternative cold holding unit was identified to store TCS foods until the small standing refrigerator can maintain temperatures at or below 41°F. Discussed the importance of keeping Time Temperature Control for Safety (TCS) foods cold. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed baked potato (110-124°F) and cooked macaroni noodles (63°F) on a cooling rack at room temperature. Staff stated all items had been cooked less than an hour prior. Staff had used ice to cool the noodles and the ice had already melted. Staff moved the potatoes and noodles into the walk in a time of inspection. Active cooling must be used once TCS foods reach 135°F to expedite cooling through the temperature danger zone. Provided electronic guidance and a cooling log. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed cracking foam insulation on the internal side of the lid of the deep freezer. Discussed removing and/or replacing the cracking foam from the lid of the deep freezer unit, due to the risk of physical contamination. No open foods were stored in the deep freezer, at time of inspection. No direct contamination of foods was observed. Discussed contamination risks with staff. Also observed heavy grey build up on the ceiling in the walk in. Establishment to clean prior to next inspection Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a clean mop head sitting on top of closed plastic bags of fries in the deep freezer. Alerted the manager who moved the mop head and sanitized the plastic bags, at time of inspection. Also observed cracking foam insulation on the internal side of the lid of the deep freezer. Discussed removing and/or replacing the cracking foam from the lid of the deep freezer unit, due to the risk of physical contamination. No open foods were stored in the deep freezer, at time of inspection. No direct contamination of foods was observed. Discussed contamination risks with staff. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) was onsite during the inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fries slacking at 50°F. Cook stated fries had not been moved less than 4 hours prior. Fries were transferred to a cold-holding refrigerator at the time of inspection. Discussed proper thawing and slacking requirements with staff. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: 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. Observed employee place the broom away and then proceed to grab sanitizer and clean the slicer. The employee was stopped and instructed to wash their hands before returning to cleaning the slicer. Discussed when to wash procedures and gave a guidance document on when to wash. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: 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. Observed the handwashing sink nearest the cook line obstructed by equipment with plastic bags in the sink basin. An employee shifted the equipment away from the sink and removed the plastic bags from the handwashing sink, at time of inspection. Handwashing sinks to be ALWAYS maintained unobstructed and assessable. Correct By: Corrected At Time Of Inspection