Scramble

Inspector's notes

Observed employee drinks with lids at time of inspection above prep table closest to hand sink and employee speaker on prep table. Informed PIC that employee items must be stored below food and food prep areas. PIC had removed items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observe white organic matter build-up on ice machine guard. Advised PIC to increase cleaning frequency of their ice machine to prevent organic matter build up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wet wiping cloths stored near the grill and prep table and not in a sanitizer bucket. Employee placed wiping cloths in sanitizer bucket. Advised PIC that all wet wiping cloths must be 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 several clean wet dishes stacked on the racks in the main kitchen. Advised PIC that all dishes must fully air dry before stacking. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed partial cooked bacon stored over cartons of plant-based liquid egg in the walk-in, as well as strawberries and blueberries in the cold holding drawers under the grill. Observed french toast batter containing egg stored over cooked proteins, including sausage and beef. Informed PIC that the french toast mix cannot be stored over RTE foods due to it containing raw egg. Discussed with PIC that par cooked bacon is to be treated as raw and cannot be stored over any RTE foods. PIC properly organized the raw animal proteins at time of inspection. 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 bags of shredded cheddar and shredded monterey jack cheese in the bottom of the left cold holding unit with internal temperature ranging 48*F-56*F. The internal temperature of the unit was 40.7*F, measured using min/max thermometer. Cook informed that the bags of cheese have been in the unit since the day prior. Instructed PIC to throw away the improperly cold held bags of cheese. The cheeses were discarded at time of inspection. The cheeses were embargoed. Discussed keeping the units free of clutter to allow the cold air to circulate among the foods and facilitate cold holding. Observed half and half in the metal spouted containers at the self-service bar with an internal temperature of 55*F. The half and half had been in the container since opening 5 hours prior. Informed PIC that the half and half needs to be discarded. PIC discarded the half and half at time of inspection. Half and half was embargoed. Discussed time as a control as an option for the half and half with PIC. 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 sausage gravy in the hot holding unit with an internal temperature of 125*F. Informed PIC that the gravy needs to be reheated to 165*F and placed back on the line for hot holding. PIC removed the tray from the unit and reheated the food at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple chemical bottles, including degreaser and window cleaner, stored above bags of chips and containers for food service. Informed PIC that chemicals cannot be stored above food, utensils, or other single service items. PIC relocated and properly stored the chemicals at time of inspection. 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 multiple in use grill utensils sitting in room temperature water. Informed PIC that in use utensils need to be kept in cool running water or in hot water above 135*F. PIC removed the utensils and placed them in hot water at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Water heater is not working properly at time of inspection. PIC informed that the plumber is sourcing the part, and it should be fixed today. Hot water is not available at any of the hand sinks, the water temperature is 76*F measured using min/max thermometer. A twenty-four hour reinspection will be conducted. Informed PIC that the heater needs to be brought back into good repair by reinspection. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical ware washing units sanitizing with chemicals; and 140°F at mechanical ware washing units sanitizing with high temperatures. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 10/29/2024.

Inspector's notes

Observed an accumulation of dust and debris on the ceiling air vents and surrounding panels in the back of the kitchen. Informed PIC that these areas need to be cleaned and continue to be cleaned at a frequency that prevents the accumulation of dirt, food debris, and organic matter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed Kitchen staff drink water out of an open cup directly over kitchen prep table. Employee discarded cup after finishing. Please limit drinking consumption to designated areas with closed containers. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. Cookline hand wash sink obstructed by clear cylinder food container. Container sent to dish pit at time of inspection. Please maintain hand wash sinks free and clear at all times. Hand wash sinks must only be used for hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage......Open bottle of All-Purpose Cleaner stored on the prep sink sideboard. Manager removed the cleaner to chemical storage. Correct By: Corrected At Time Of Inspection