Intentional Foods

Inspector's notes

Corrective Action: Corrected at time of inspection. Package of raw chicken stored on top of a container of dressing in the reach-in by the grill.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee handled dirty dishes then clean dishes without washing hands. Manager had employee wash hands and re-washed the dishes.

Inspector's notes

Corrective Action: Corrected at time of inspection. Shredded beef hot holding in steam well at 128*F internally.

Inspector's notes

Observed TCS foods (chili, shredded beef, sliced roast beef, and chicken) with internal temperatures between 50*F and 55*F using inspectors internal probe thermometer and verified with PIC's thermometer. The cold holding unit near the cookline was holding at 58.1*F using inspector's min/max thermometer. PIC stated that food was placed in the unit the night prior. PIC voluntarily discarded the food at time of inspection. See embargo form. 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

Observed the floor drain between the ice machine and the ware wash machine filled with water and water backed up on the floor to the hand wash sink. Water was accumulating along half of the back wall in the back of the kitchen. Discussed with person in charge (PIC) that the drain/line needs to clear, and PIC called a plumber to come out. The plumber was able to clear the line at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food material and debris throughout the kitchen area on the floor. Also observed that the ceiling and walls have a buildup of debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility to sight and touch prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed that the cold-holding unit near the freezer in the back kitchen was not holding at proper temperature. The lowest temperature measured at 46.4*F using the inspector's min/max thermometer. Person in charge (PIC) stated that food was in the unit since the previous day and they had just opened at start of inspection. Temperatures observed with inspector's probe thermometer include raw beef (44*F), raw pork (46*F), raw chicken (43*F), par-cooked fries (42*F), and carrot soup (44*F). PIC discarded the foods at time of inspection after observing internal temps and weights. Please see embargo form. PIC will discontinue use of unit for TCS foods until the unit is repaired. All TCS foods will be held in alternate cold-holding unit. 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

There was a y-valve connected to the mop sink at time of inspection. Discussed with person in charge that y-valves are not approved and can put pressure on the back flow protection. PIC removed the y-valve at time of inspection. Shut-offs, including chemical dispensers, y-valves, and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breaker. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food material and debris throughout the kitchen area on the floor. Also observed that the ceiling and walls have a buildup of debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility to sight and touch prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food material and debris throughout the kitchen area on the floor. Also observed that the ceiling and walls have a buildup of debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility to sight and touch prior to next routine inspection.

Inspector's notes

There was no hand soap at the hand sink near the employee bathroom at time of inspection. Person in charge (PIC) refilled the hand soap 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no date markings on containers in multiple cold-holding units. Person in charge (PIC) stated that they ran out of labels. Inspector recommended using tape and a marker or writing dates on plastic wrap on top of containers. PIC wrote dates on the RTE/TCS foods at time of inspection. Ready to Eat/ Time or Temp. Control for Safety (RTE/TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Inspector's notes

Observed a spray bottle of cleaner with purple liquid in it near three-compartment sink that did not have a label. Discussed with person in charge (PIC) that all chemicals and cleaners need a label to help reduce chemical contamination risk. PIC used a marker to write the name of the cleaner on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 cooked fries holding 90 F cooling in room temperature per PIC fries were placed there 1.5 hours prior. Discussed with PIC that cooling must be done under refrigeration. Fries were placed in freezer to rapid cool. 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. Observed dishwasher dispensing 0 ppm of chlorine. Person in charge called and put in work order. In meantime dishes will be washed in three compartment sink until dishwasher is dispensing proper concentration. Re-inspection scheduled for 8/31/23. Correct By: Correct Prior To Reinspection

Repeat Violation 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 cooked cauliflower and house made hummus in grab and go station holding 45-51 F, passed display cooler holding 42 F, per PIC food items were place there 2 hours prior. Discussed with PIC not to place food items at edge of shelf where fridge is not cooling properly. Food items were placed in fridge to cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

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 salad cooling in closed container holding 54 F. Discussed with PIC that when cooling foods must be uncovered to cool properly. Chicken salad was placed in freezer and uncovered to rapid cool. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed food debris and litter throughout establishment floors. Person in charge will have establishment cleaned to remove food debris and litter and increase cleaning frequency to prevent accumulation. :