Green Corner

Inspector's notes

Observed cooked beef hot holding at internal temperature of 120 deg F in a warming drawer in the food preparation area. Cook informed the beef had been in drawer <2 hours and reheated to >165 deg F during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed covered containers of chicken cooling in the freezer with an internal temperature of 55ºF. Discussed ensuring that containers are left open during the cooling process to promote the best circulation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloth under cutting board. Discussed ensuring that all wet wiping cloths are stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. 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 employee removed gloves, turn on the cold water facet only, then proceed to wash his hands for 5 seconds. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand wash sink located in the main kitchen/serving area without hand drying provisions. It was discovered that the dispenser for the paper towels was out of batteries. PIC provided hand drying provision for handwash sink at time of inspection. 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 hand wash sink located in the main kitchen/serving area without soap. It was discovered that the hand soap dispenser was out of batteries. PIC provided soap for handwash sink at time of inspection. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one employee washing hands at the handsink on the cook's line for about 5 seconds prior to putting on new gloves. Observed another employee washing hands at the handsink on the cook's line for about 10 seconds prior to putting on new gloves. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the storage room next to the fountain soda machine, observed a plastic spray bottle with no label. PIC stated the product was windex. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. PIC labeled bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed AVB valve on mop sink leaking. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling.--- Observed top portion of prep table with cut tomatoes, and cut lettuce with a temperature range of 45F-50F in overfilled pans. Per employee food was prepped less than one hour prior and put immediately into prep table. Employee used approved methods to cool down to 41°F. Discussed proper cooling methods with the PIC. Foods prepared from ingredients at room temperature must be cooled within 4 hours to 41°F or less. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-- Observed AVB valve on mop sink leaking. Must correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions-- Observed heavy accumulation of organic food debris under countertop on make line and on walls and underneath equipment in dish machine area. Physical facilities must be cleaned as often as necessary to keep them clean. Correct By: Correct Prior To Next Routine Inspection