Healthy Innovations Food Services

Inspector's notes

Observed cooked pasta, cooked ground beef, and cooked chicken on a cooling rack in walk-in with internal temperatures between 47°F and 53°F placed in walk-in on 7/30. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloth bucket with over 200ppm chlorine sanitizer. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the AVB (Atmospheric Vacuum Breaker) at the mop sink leaking when the water is turned on. This indicates that the AVB is not working properly. All plumbing must be maintained in good repair at all times. Please replace/repair the AVB. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Only hand washing sink in large room with quesadillas being prepped was completely disabled 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. Per person in charge (PIC), sink was disabled due to a leak at the faucet. PIC turned the water back on at the sink and inspector was able to verify hot water of 100 degrees, soap, and paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous chicken quesadillas made with commercially precooked, pre-sliced chicken being reheated on flat top grill and freestanding griddles to 90-120 degrees Fahrenheit prior to moving to insulated containers for transportation to service sites. Commercially processed TCS food items must be rapidly reheated to 135°F within 2 hours prior to hot holding. Per PIC, all quesadillas onsite were prepared and heated less than 1 hour prior to inspection. PIC instructed staff to reheat quesadillas to 135F to hold hot prior to loading into hot-holding equipment in transportation vehicles. Inspector verified reheating temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

One of the front doors to the establishment was propped open throughout the inspection beyond the time necessary to load items into catering vehicles. Please ensure outer openings are covered and protected to prevent the intrusion of pests into the establishment. PIC closed door. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several Blackstone-style freestanding propane griddles in use in a large room. Please ensure unnecessary items or unapproved cooking/holding equipment are not kept on the premises. If additional cooking/holding equipment will be added to the building, a remodel permit may be required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed lettuce mix with an internal temperature of 50-58*F on serving line. According to logs temperature is used as a control for food safety but initial temperature was not documented prior to inspection on their logs. Discussed importance of documenting temperatures to ensure food is being delivered within temperature (Below 41*F or above 135*f) during transportation. Temperatures from previous day were not documented.

Inspector's notes

Observed numerous thawed items in walk-in freezer in packaging that indicates that foods should be stored frozen hard. Items were still 41'F or colder internal temperature during the inspection. Ensure items intended by the manufacturer to be stored frozen are always stored frozen hard unless being thawed prior to cooking or service. Corrective Action: Correct prior to next routine inspection. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed turkey-and-cheese sandwiches prepped at ambient temperature cooling in the walk-in refrigerator while tightly covered in plastic wrap on a speed rack. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Sandwiches were within parameters for proper cooling times and temperatures. Person in charge (PIC) instructed employees to remove plastic wrap until sandwiches have cooled fully to 41'F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of walk-in freezer was measured at 47'F during inspection. Time-and-temperature control for safety (TCS) foods in freezer were still within parameters for proper cold-holding at time of inspection. Ensure all equipment is maintained in good repair and adjusted properly. Per PIC, repair company was contacted 30 minutes prior to inspection. Corrective Action: Correct prior to next routine inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 small brown spots of debris in the ice inside the ice machine. PIC contacted a technician to service the ice machine while inspector onsite. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed equipment no longer being used stored in the outdoor back area near the dumpster. Please remove this equipment and additional items to prevent attraction of pests. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting Observed the lighting in the main walk-in cooler is going out. Please replace the bulbs to ensure adequate cleaning and employee safety. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed leak from plumbing under three compartment sink. Observed caulking to be missing/in disrepair around hand sink near cook line, prep sink, fume hood, and between metal paneling behind cookline. Repair so that all areas are in good repair, easily cleanable, and prevent seepage of liquid. Correct By: Correct Prior To Next Routine Inspection