Los Altos Ranch Market

Inspector's notes

Observed handwashing station near the cold holding unit with green salsa with multiple cooking utensils inside the basin. PIC organized washing station area and removed any unnecessary items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, no CFPM on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed in the front customer deli service area, 3 pans of cooked shredded chicken and cooked beef(carnitas), temperatures were showing 109-115 deg f . proper reheating for the food brought from the walk-in cooler to front hot deli case reviewed. deli manager removed all food pans. all reheated to 165 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

observed deep metal pans of on-site prepared food such as cooked chicken,54 deg f, cooked pork, 54 deg f, and cooked beef, 54 deg f inside a sealed metal case, placed in the facility walk-in cooler. per manager tcs food was prepared on 8-6. proper cooling strategies for on-site prepared hot tcs food reviewed. recommended not to wrap hot pans, recommended to utilize shallow metal pans, combined with Ice bath. please do not store cooling food in a sealed case till on site cooling has been verified/documented the tcs food is properly and rapidly reached to 41 deg f . deli manager discarded all 8 food pans of cooked chicken, beef and pork. please monitor cooling. Department cooling guidance document was reviewed with facility manager and deli manager on duty. copies provided. see embargo Corrective Action: Corrected at time of inspection.

Inspector's notes

checked temperatures on on site prepared containers of refried beans and cheese and open pans of on-site prepared fried/rotisserie chicken, per manager prepared at 7am. observed some of these food pans over stacked, multiple tiers of cooked chicken inside the pans. manager verified the food temperatures on tcs food trays, cooked rice at 46 deg f , refried beans at 47 deg f, rotisserie chicken trays at 49-51 deg f . per deli manager sometimes the racks of tcs food are pulled outside of the walk-in during the food preparation. manager provided coaching moment to deli staff. please ensure tcs food is kept at 41 deg f . suggested single trays of food. please monitor cold holding for on-site prepared tcs food. manager discarded food in temperature danger zone. Department food temperature guidance document reviewed. copies in English and Spanish provided. Corrective Action: Corrected at time of inspection.

Inspector's notes

proper preparation of use by date for the on-site prepared tcs food at the deli reviewed. observed pans of onsite prepared chicken salad, without a use by date. also assorted pans of on-site prepared chicken and cooked beef without a use by date. manager provided coaching to deli staff. please monitor proper date marking. department guidance document reviewed. English and Spanish copies provided. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the deli, some pans of on-site prepared salsa, temperatures were registering 61 deg f for the red and green salsa pans. discussed the facility on site policy. per deli staff, staff are required to fill a daily time measure of food safety document, showing the preparation to 4 hours discard time. manager found the form/document. manager discarded salsa pans since time was exceeding 4 hours. employees were coached by manager on the proper daily form entry. please monitor daily, during the various shifts. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the food prep. stations, noted some wet wiping cloth placed back on the food prep counters. discussed the proper storage of the wet wiping cloth during use. manager prepared quat ammonia sanitizer buckets (200 ppm) Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the front hot service food pans, alpastor, and shredded beef at 122-126 deg f . discussed the hot holding minimum temperatures for tcs food. manager removed . all reheated to 165 deg f . manager coached staff on utilizing deeper metal pans and keeping higher water level for the steam table. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pans of cooked beef, cooked pork and cooked chicken. no use by dates, inquired regarding the facility date marking for the rte/tcs food. manager validated that the food pans were cooled and prepared yesterday. new use by date stickers were affixed on every container. also multiple plastic 8oz tubs of rte tcs, such as refried beans, cooked rice and chicken salad. no use by date. deli manager provided use by dates for the food prepared on site. corrected. please monitor daily. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the cookline, fried chicken at 109-111 deg f . also cooked shrededd pork at 120-122 deg f . and chopped cooked pork at 116-124 deg f . informed facility manager and the department manager. suggested to adjust the steam table hot water level, and provide lids to ensure all tcs is kept at 135 deg f or higher. manager removed the three pans. all reheated to 165 deg f . corrected

Inspector's notes

observed inside the walk-in cooler, some of the speed racks placed directly inside near the walk-in door. noted cooked pan filled with beef and chicken at 45-36 deg f . also noted the walk-in cooler door was left partially open at the time of inspection. discussed with department manager regarding pushing the cooling racks away from the walk-in entry door , back closer to the walk-in fan blowers. to ensure 41 deg f reached/maintained. also please ensure walk-in cooler door is kept closed after each entry/exit. manager relocated food pans.

Inspector's notes

observed in the hot service line and the back food prep. stations, wet wiping cloth left on the counters. informed manager . manager removed all wet wiping cloth. quat ammonia sanitizer buckets at 200 ppm established/refilled. corrected.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.*************in the front deli service steam table, noted cooked soups containing beef and potatoes at 116-122 deg f . also large pots used in the back to scoop additional hot soups at 126-128 deg f . Informed facility manager. all removed, reheated to 165 deg f . also baked green chili covered with cheese at 118-124 deg f . manager removed. reheated to 165 deg f . cooked shredded beef placed in the middle steam table at 114-124 deg f . notified pic. all removed and reheated. facility manager provided additional training to deli staff regarding the proper hot holding for on site prepared tcs food. one of the steam table corner heat lamps , not working. manager addressed by just using the food pan as display food till part/heat lamp replaced. the hot tcs soups were brought and served directly from the large pots which manager re-haeated to 165 deg f at the time of inspection. corrected, Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage******************in the back food storage./food prep. basins, observed glass cleaner spray bottles placed directly above the prep. basin. manager addressed and relocated chemicals. corrected, use of a designated area for chemicals discussed, Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation*****************observed multiple wet wiping cloth placed on the food cutting and food prep. stations. informed facility manager. facility manager obtained designated sanitizer solution buckets. soiled towels were placed in a bag. new towels were placed in sanitizer solution. quat ammonia at 200 ppm established. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.************checked sanitizer at the warewashing manual basins, sanitizer in use reading 0ppm. showed pic. manager will place a work order. per facility manager the dish washing staff may utilize the cremeria, and juice bar sanitizer dispenser till repairs made. please monitor sanitizer daily. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.**************in the facility hot food cookline, observed, cooked pork meat stew at 116-124 deg f. informed manager. manager verified food temp. deli manager removed food pans prepared in the morning. all reheated to 165 deg f . corrected. please monitor proper hot hot holding. Correct By: Corrected At Time Of Inspection