The Original Chop Shop

Inspector's notes

Overflow basin for water and ice machine was not draining properly at time of inspection. Please ensure beverage equipment with a water line is maintained in good repair to drain properly. Overflow basin drain was repaired during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have an approved Dog Friendly Patio permit with department. Dog Friendly Patio applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home Discussed with PIC that patio needs concrete waterproofer/sealer to prevent seepage of urine/fecal matter into concrete. Discussed material needed. 2. Fill concrete expansion joints and cracked areas of concrete with an item such as butyl epoxy, siliconized grout, self leveling cement, etc. 3. Establishment has patio entry for dogs, signage, and dog friendly chemicals. Tables within 7 feet of door to restaurant may not have dogs, move tables or denote with sign/sticker that dogs may not be at specific table. Dog friendly patio is not approved at this time. Corrective Action: 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... Handsink near warewashing area was being used to store a large, soiled plastic container during inspection. Container was removed at time. Additionally, handsink was being used to fill water containers throughout inspection. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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... Cooked chicken, and cooked sweet potatoes in in front steam table in kitchen measured 97-106 degrees F, cooked steak, and cooked chicken in back steam table measured 95-102 degrees F, and black rice in electric hot unit below table near cooktop measured 95-103 degrees F. Person in charge said all of these items had been prepped in the last hour and a half and had them reheated to 165 degrees F at time. Please ensure all time/temperature controlled for safety (TCS) food items are maintained at 135 degrees F or above when hot holding. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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... Raw chicken in drawer cooler below cooktop measured 49 degrees F internally during inspection, cooler had been stocked within the last hour so food was moved to walk-in cooler to cool at time. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.. Observed multiple kitchen knives being stored pinched between prep tables in front cooking area during inspection. Please ensure all in-use utensils are stored in a clean dry area between uses. Correct By: 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 crack raw, unpasteurized eggs into skillet with tightly gloved hands, take off gloves using hands, and went to put on new gloves to continue food prep without washing hands. Observed employee pick up sandwich that had fallen on floor with tightly gloved hands and continue to prepare food without washing hands. Observed employee pick up towel off floor and continue to prepare food without washing hands. Also observed employees washing hands for less than 10 seconds. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel, and turn off handles with paper towel to prevent re-contamination of hands Hands must be washed properly after performing tasks where contamination could occur. Employees washed hands at time of inspection. Correct By: 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 at hand sink next to three compartment sink and observed no paper towels at hand sink in prep area of kitchen. PIC provided paper towels at time of inspection. Hand sinks must be stocked with an approved single use hand drying provision to promote proper handwashing. 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 employee dunk metal pan into sanitizer water at three compartment sink, take pan to prep area, and put cut chicken into pan with visible wet spots. Discussed that dishes must be allowed to fully air dry prior to filling with food to prevent contamination from chemicals. Employee discarded chicken and obtained fully dry pan to continue food prep. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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. Observed employee washing dishes at sink of juice bar with soap and scrub pad, rinse, and place on drying rack. After discussion with employee, dishes were considered clean and were to be re-used. Discussed with employee that dishes must be sanitized since they were cleaned with a scrub pad that could be harboring pathogens. Employee sanitized dishes at time of inspection. Discussed with employee that dishes may be rinsed between orders and fully washed, rinsed, and sanitized at least every 4 hours. 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. Observed cooked chicken hot holding in Cambro under stove, hot holding unit under hot holding wells on line, and in hot holding unit in prep room at 118-125*F. Also observed cooked steak at 114*F in hot holding well in prep room. Employee stated items had been held for 1 hour at most. Had employee re-heat items at 165*F in oven prior to hot holding again. Observed cook bacon sitting in metal containers on prep table in kitchen at 69-74*F, bacon was visibly fatty and flimsy to touch. Discussed with employee that bacon must be hot held at 135*F or cooked thoroughly and be firm to be kept on counter. Hot held TCS foods must be at or above 135*F to prevent growth of pathogens. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed can of Hot Shot pest spray under hand sink front of house and observed can of Raid pest spray next to mop sink back of house. Chemical pest control measures may only be administered by a licensed pest control specialist and may not be kept onsite to prevent misuse and contamination. PIC discarded sprays at time of inspection. Correct By: Corrected At Time Of Inspection