City of Phoenix Aviation Department

Inspector's notes

Observed no hand drying provisions available at the hand sink in the ware washing area. The dispenser was out of battery or jammed. Informed PIC that hand sink must be supplied with hand drying provisions at all times. PIC provided hand towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using a high temperature dish machine without the use or possession of a maximum temperature registering device. Later during inspection, PIC found temperature dots. Discussed with PIC how to use the temperature dots and the importance of using them to monitor the temperature of the dish machine. Sanitizing using high temperature ware washing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the drain line for the espresso machine to be inserted into the floor drain. Informed PIC that the drain line needs to have a one-inch air gap between the outlet and the top of the floor drain. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several containers of food being stored as clean still having partial date stickers on them. Person in charge instructed an employee to remove any date stickers from the containers and wash them again. Discussed the importance of removing all residue from food contact surfaces to ensure they are cleaned properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at hand wash sink in buffet area or at hand wash sink in warewashing area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice on counter at 70-74'F covered in plastic wrap. Per PIC and cook, the rice was cooked the day before and placed out on counter. Employee/cook were unsure when removed and how long it had been out. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 sanitizer bucket containing quat sanitizer stored directly above dry coffee grounds in dry storage area and chemical bottles containing various chemicals stored throughout dry storage/clean dish storage areas by entrance to kitchen. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut lemons, tortilla strips, dinner rolls, and croutons displayed for customer self-service throughout buffet area in open bowls with no lids/coverings/sneeze guards. All food displayed for customer self-service must be protected from contamination by the customers. PIC elected to discard the food items voluntarily. Discussed with PIC proper display of food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water available at hand wash sink or dump sink in the bar. Hottest water temperature available was measured to be 70-73'F. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Corrective Action: Correct prior to re-inspection on 11/20/2024.