Rumbi Island Grill

Inspector's notes

Observed four containers of pasta in walk-in cooler labeled as prepared on the day prior to inspection. Pasta had an internal ambient temperature of 45-51ºF and per kitchen staff and manager, was not removed from refrigeration since being prepared the night prior. Discussed organization and verification of items being cooled and ensuring that items are not stacked or lidded during the cooling process. Manager voluntarily embargoed the pasta. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fish in ROP packaging thawing in preparation sink. Discussed risks of thawing and discussed how all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fish in ROP packaging thawing in walk-in refrigerator. Discussed risks of thawing and discussed how all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above raw beef and opened cartons of liquid eggs stored above various sauces and chopped lettuce. 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. Person in charge 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 wiping cloths sitting on prep counters and cutting boards near grill. Discussed that wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations with PIC. 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 several cutting boards with deeper grooves caused by extensive use. Discussed replacing or servicing cutting boards with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge produced a CFM certificate at time of inspection that had the managers name, required to be on site

Inspector's notes

Observed cut lettuce, cut tomatoes, and blue cheese improperly cold holding on line at 48-52*f degrees. Moved to walk-in at time of inspection. Observed vacuum packed Mahi mahi and vacuum packed Salmon holding at 57*f degrees in walk-in. *Embargoed immediately*. Vacuum packed fish must be immediately removed after thawing under running water due to the risk of botulism toxin. Observed cooked pasta noodles holding 50*f degrees in cookline make drawer, no indication of time spent out of temperature, embargoed.

Inspector's notes

Observed shredded pork cooling on counter top at 116*f degrees in a 6 inch pan sitting atop ice with no water to cool efficiently. Ice slurry made at time of inspection to rapidly cool and placed in walk-in. Observed raw shrimp in make drawer at 62*f degrees, per chef shrimp had just been prepared and placed in drawer, moved to walk-in to cool. Items must be cool with the proper methods and proper location to avoid improper cooling

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed raw chicken stored above raw beef in walk-in refrigerator. Manager switched order at time of inspection. Please store all poultry below raw beef. Correct By: Corrected At Time Of Inspection

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 chicken broth with vegetables cooling at 60*f degrees in two deep containers in walk-in fridge. Items were within time and temperature window to be kept. Manager ice bathed at time of inspection. Observed make line drawers holding raw sliced beef at 50*f degrees. Identified cookline employee prepared and placed in drawers to cool with-in the hour. Moved to walk-in to cool appropriately at time of inspection. 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. At time of inspection dishwasher could not produce chlorine sanitizer. Tested 0ppm of chlorine. Establishment had been running in use dishes through dishwasher. 3-comp tested good for quat sanitizer. Establishment will use 3-comp sink for ware washing until dishwasher is repaired properly. Correct By: Corrected At Time Of Inspection

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. Observed temperature control for safety foods (TCS) through out walk-in such as shredded beef, salsa, cooked noodles holding at 45*f degrees. Upon further investigation walk-in was not working at full capacity. Manager adjusted dial to reflect a temperature cold enough to hold TCS foods below 41*f degrees. Walk-in was confirmed via min/max thermometer to 37.9*f degrees by end of inspection. Discussed proper procedure of thermometer calibration with manager. Correct By: Corrected At Time Of Inspection