Arizona Diamondbacks

Inspector's notes

Observed partially cooked (not fully cooked) steak being stored over fully cooked chicken. 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. PIC 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 the establishment offering medium/medium rare (below 145*F) to their customers. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Reinspection will be conducted within 10 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a smoker outside of the establishment. Person in charge states it is not their unit but one of the baseball players. Person in charge also states they do not use it. Please remove all units that do not pertain to the permitted operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken being stored over raw shelled eggs and shrimp in the standing cooler. 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. PIC 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.

Priority Foundation-6-301.11, Pf: 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.>>>Observed no hand soap at the sole hand sink in kitchen. Person in charge indicated someone was going to get more hand soap and hand soap arrived within 10 minutes. All hand sinks in the establishment must have a supply of hot and cold water, hand soap, and hand drying provisions. Correct By: 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 burritos with cooked meat with internal temperature of 102*F in a hot holding unit. The person in charge indicated the burritos were prepared an hour before inspection; person in charge indicated they would be served in 10 minutes. Discussed with person in charge developing a time as control for time/temperature controlled for safety foods that are not going to be held <41*F or >135*F. The burritos were served. 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 raw chicken and raw beef (internal temperature 47*F) in the refrigerated drawers. The person in charge indicated it had been in the unit for more than 4 hours and they did not verify the temperatures today. The measured ambient temperature of the unit was 48.3*F using a min/max thermometer. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.>>>Observed sliced deli turkey and sliced mozzarella with no date indicating when they were opened. The person in charge could not determine when these foods were opened and willingly discarded of them. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: 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 raw chicken and raw beef (internal temperature 47*F) in the refrigerated drawers. The person in charge indicated it had been in the unit for more than 4 hours and they did not verify the temperatures today. The measured ambient temperature of the unit was 48.3*F using a min/max thermometer. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 04/24/24. Correct By: Correct Prior To Reinspection

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 tray of undercooked steaks being stored above tray of cooked rice and fully cooked chicken. PIC moved steaks to proper storage at time of inspection. Food must be stored according to minimum cooking temperature to prevent contamination. Correct By: Corrected At Time Of Inspection