The Crowned Egg

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (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 no hand drying provisions at the hand wash sink near the ice machine. PIC will supply paper towels at the hand wash sink. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 no hand soap at the hand wash sink near the hand wash sink near the ice machine. Also observed no hand soap in the men's restroom hand wash sink. PIC will supply hand soap to both hand wash sink. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausages and cooked potatoes with an internal temperature range of 110F-125F, located on the flat top in a metal pan and bowl. Per PIC, the sausages were cooked 2 hours prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed unnecessary items stored in the back of the kitchen and near the ice machine; blocking the prep sink. Educated PIC that premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as items that are no longer used or needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed insufficient lighting through out back of the kitchen, chemical storage, and ice machine. Please provide more lightning prior to next routine inspection. At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders. At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. At a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. Per PIC, a new sanitizer bucket was attached to the dish machine the night before. After priming the dish machine, dish machine had a proper concentration range for chlorine. Instructed PIC re-wash any dishes that were ran through the dish machine on the day of the inspection. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (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 no hand drying provisions at the hand wash sink near the ice machine. PIC will supply paper towels at the hand wash sink. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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 no hand soap at the hand wash sink near the hand wash sink near the ice machine. PIC will supply hand soap to the hand wash sink. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several dented along the hermetic seal of a can of roasted tomatoes located in the dry storage area in the kitchen. PIC separated the damaged can. PIC voluntarily discarded damaged can at time of inspection.

Inspector's notes

Observed cut lettuce and cut wrapped cheddar cheese being stored on top of raw shelled eggs located in a drawer on the bottom portion of the prep table. One of the eggs was cracked where the lettuce was being stored. PIC voluntarily discarded cut lettuce at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausages with an internal temperature range of 110F-115F, located on the grill in a metal pan. Per PIC, the sausages were cooked 2 hours prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed unnecessary items stored in the back of the kitchen and near the ice machine. Educated PIC that premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as items that are no longer used or needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed insufficient lighting through out back of the kitchen, chemical storage, and ice machine. Please provide more lightning prior to next routine inspection. At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders. At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. At a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food manager present in establishment at the time of inspection. A food manager shall be present whenever the establishment is open and operating. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in a pan on the grill, cooked sausage links with internal temperature between 89 and 95 degrees Fahrenheit at the time of inspection. Employee put the sausages onto the cook top to reheat to 165 degrees Fahrenheit at the time of inspection. Employee removed the false bottom from the pan so the sausages could be in contact with the metal pan for heat transfer. TCS foods shall be held at 135 degrees or above to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked ham slices with internal temperature of 56 degrees Fahrenheit in the cold holding prep table on the cook line. Ham had been there approximately 2 hours prior to inspection and was moved to the walk in refrigerator to cool to 41 degrees Fahrenheit or below. TCS foods shall be held cold at 41 degrees Fahrenheit or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Only one food protection manager on staff. Discussed with PIC about there needing to be a certified food protection manager present whenever the establishment is open and operating. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced cheese wrapped in plastic wrap on top of an empty egg carton at 56 degrees Fahrenheit. Employee discarded cheese at the time of inspection and removed egg carton at the time of inspection. TCS foods shall be held at 41 degrees Fahrenheit or below to prevent microbial growth. Corrective Action: 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. -- Observed dishes in the mechanical dishwasher with chlorine concentration of 0 ppm. PIC filled 3 compartment sink with quat sanitizer at 400 ppm to sanitize the dishes from the mechanical dishwasher. Discussed checking dishwasher daily to ensure chlorine concentration is between 50 and 100 ppm. Correct By: Corrected At Time Of Inspection

Core-6-501.19, C: Closing Toilet Room Doors -- Observed men's restroom door did not entirely self close. Door should close completely to prevent contamination. Correct By: Correct Prior To Next Routine Inspection