Twin Peaks

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various items holding in refrigerated cook line prep tables above 41°F at top access, including chopped lettuce (47°F), Swiss cheese (54°F), sour cream(47°F), and cheese-pimento mixture(44°F), and pico de gallo (50°F). At server station, prep table observed holding at 47°F, with tartar sauce (50°F), milk (47°F), and house made buttermilk ranch dressing (48°F, 47°F) all holding above 41°F. PIC confirmed items had been there since 11am (4.5-5 hours). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Upon reviewing critical limit logs for the vacuum sealing of house-made fire roasted salsa, observed that salsa temperatures during bagging and sealing were under limits outlined in HACCP written procedures. Salsa cooking temperature was recorded at 145°F for longs from 11/10-11/12, with temperatures of bags of salsas dipping down to 126°F, 120°F, 132°F by time cooling last bag is filled. Per HACCP, salsa must be first cooked to 165°F and not drop below 140°F during bagging. All procedures in approved variance/HACCP plan must be conformed to at all times. Operator was asked to review their HACCP procedures and work with county officials to determine if plan can be revised for vegetable based items. Corrective Action: Corrected at time of inspection. 8-103.12 (B) - Priority Foundation: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances. Addl Notes: Observed cooling logs for ROP packaging and cooling of cooked salsas, chicken, and ribs incomplete for for logs from11/10-11/12. Hourly updates were missing, with various salsa items with no temperature values recorded during cooling. All procedures in approved variance/HACCP plan must be conformed to at all times. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Employees were instructed to take temperatures and continue updating the logs going forward. Corrective Action: Corrected at time of inspection.

Inspector's notes

Prep table at servers station containing sauces and salsa for customers observed holding at 47°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed about 12 small, approximately 4-inch deep, plastic-wrapped containers of Pico de Gallo salsa and sliced tomatoes that had been prepared and began cooling around 3 hours prior to the start of the inspection. The internal temperature of the Pico as measured using a probe thermometer was 49°F and the sliced tomatoes was at 43°F. The person in charge removed the plastic wrap from the top of the containers so that they could finish cooling down to 41°. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ice bucket with a large crack on the bottom at the ice machine in the back of the kitchen. Discussed with person in charge that the crack makes it such that the bucket is no longer smooth, durable or easily cleanable. Person in charge disposed of the ice bucket and will acquire a new ice bucket. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher machine across from high-temp dishwasher not properly dispensing sanitizer. Discussed with person in charge they may use three compartment sink until maintenance can repair dishwasher. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prepared salad, roasted corn and Pico de Gallo salsa at the salad bar station with internal temperatures as measured using a probe thermometer of 51°-79° F. According to the person in charge, the foods had been prepared approximately 1 hour before the inspection. Person in charge moved the foods to the walk-in cooler to rapidly chill the food to 41°F. Discussed with person in charge cooling the foods to 41°F prior to placing the food on the line. Ambient air temperature in the salad unit as measured using a min-max thermometer was holding steady at 48°F. Person in charge reached out to a technician to service the unit. In the meantime, no TCS foods will be kept in the unit. Establishment has sufficient capacities to maintain normal operations. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of pesticide in the back kitchen area. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: 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 containers of brisket chili, meatballs, and pot roast hot holding with internal temperatures between 112°F-127°F. The person in charge (PIC) stated the items were placed in hot well approximately 3 hours prior to inspection. At the time of inspection, the PIC voluntarily discarded the items. Ensure TCS foods are maintained at 135°F or above when hot holding. Correct By: Corrected At Time Of Inspection