Eggstasy DC Ranch

Inspector's notes

Observed low temp dish machine in use that tested 0ppm. After several attempt the dish machine remained at 0ppm. The person in charge called for service at time of inspection. The person in charge instructed staff to use 3 compartment sink until repairs can be done. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no garbage can with a fly tight lid available at time of inspection. Discussed with the person in charge that the dog patio should have a garbage can with a lid for proper disposal of dog waste. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand wash sink next to 3 compartment sink with no paper towels available. The person in charge had staff refill at time of inspection. Discussed with the person in charge that all hand wash sinks should have a hand drying provision available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pooled eggs stored over raw fruits. The person in charge rearranged at time of inspection. Discussed with the person in charge that ready to eat foods should be stored above raw proteins. Corrective Action: Corrected at time of inspection.

Inspector's notes

****3rd Consecutive Violation**** Observed raw shell eggs stored on ice on the cook line. The internal temperature of the raw egg measured with inspector thermometer was 56*F. The person in charge stated that the eggs had been there for 3 hours. The person in charge moved eggs back to walk-in to cool back down and replaced with new eggs from the walk-in and they were placed deeper in the ice. Discussed with the person in charge that TCS items should be held at 41*F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand wash sink in bar area that is not secured to the wall. Discussed with the person in charge that the sink should be secure and seal to the wall. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no trash can with lid available on the dog friendly patio at time of inspection. Discussed with the person in charge that a fly tight lidded trash can should be available for proper disposal of dog waste. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink by the mechanical dishwasher blocked by glasses and a container in the sink at the time of inspection. Also observed the handwashing sink at the end of the cookline blocked by towels. Handwashing sinks shall be accessible at all times and only used for handwashing. PIC relocated all items blocking handwash sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use chlorine mechanical dishwasher measure at less than 50ppm chlorine at the time of inspection per inspectors and establishments chlorine test strips after multiple cycles. Food-contact surfaces must be properly sanitized after washing and rinsing, chlorine concentration should be between 50-100ppm. PIC relocated all food-contact surfaces washed today to warewashing area to be sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed liquid eggs 48*F and pancake mix with milk and egg in batter 47*F-49*F in the walk-in cooler, pancake batter 50*F in prep table on the cookline, opened oat milk 47*F, opened almond milk 51*F, and half and half 45*F in the bar area. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Shell eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, liquid eggs and pancake batter were prepped two hours prior and moved into shallow containers to cool, pancake batter from the prep table and milks in the bar were time stamped at the time of inspection and will be held under time as a control going forward. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, pancake batter with dairy, stored in covered containers >4inches deep, with internal temperature of 48*F-50*F. Per manager, pancake batter was prepared the previous day. Two containers of pancake batter were discarded. See embargo form. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in two door glass front refrigerator, TCS foods (raw hamburger, cooked sausages, tuna, sliced meats, cheeses) with internal temperatures of 50*F. Ambient temperature of refrigerator was 46.5*F, taken with inspector thermometer and 48*F with unit thermometer. Per manager, TCS foods were in refrigerator overnight. Raw hamburger, cooked sausages, tuna, sliced meats, cheeses were discarded. See embargo form. In large open top prep table cooler, TCS foods (cut meats, cheeses, cut tomatoes) with internal temperatures of 48*F-51*F. Ambient temperature of prep table cooler was 48*F, taken with inspector thermometer and 45*F with unit thermometer. Per manager, TCS foods were in refrigerator overnight. Cut meats, cheeses, cut tomatoes were discarded. See embargo form. Repair company was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, hollandaise sauce/ 108*F and mashed potatoes/ 90*F prepared <2 hours and cooling in covered containers >4inches deep. Hollandaise sauce and mashed potatoes were transferred to shallow uncovered containers and placed back in walk in cooler to continue the cooling process. TCS foods are to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee cracked eggs several times then opened prep table doors and walk in cooler doors without removing gloves and washing hands. Manager instructed employee on proper handwashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. On cook line, on sheet pan under broiler with heat off, hash browns with internal temperatures of 100*F-109*F. Per employee, hash browns were prepared within normal time parameters. Hash browns were moved to flat top to reheat to 165*F. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses time as a public health control for several TCS foods items (dairy, butter, sausages, eggs). Establishment does not have written procedures for time control. Time as a public health control procedures were written at time of inspection. Maintain written procedures available for viewing at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At prep area handwashing sink, no hand drying towels available. Instructed manager to provide hand drying towels at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, on cook top, chicken with an internal temperature of 122*F. Per employee, chicken was prepared within normal time parameters. Employee re-heated chicken to 165*F and added a lid to aid in maintaining temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In walk in cooler, two flats of raw shell eggs with internal temperatures of 55*F-60*F. Per manager and employee, unknown time frame of when flats of eggs were left out of cold holding on cook line. Manager discarded two flats of raw shell eggs. See embargo form. Recommended using an ice bath or obtaining an additional cold holding unit on cook line for additional cold holding storage. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, employee cracking raw shell eggs, then donned new gloves without a proper handwash, and continued using cooking utensils. Instructed employees on proper handwashing after contamination from raw proteins. Employee washed hands and donned new gloves to continue with task. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. In prep area, slicer with accumulation of food debris on blade. Per manager, slicer was used today and stored as clean. Instructed manager to re-warewash slicer. Discussed more frequent monitoring of food equipment after warewashing to ensure food equipment stored as clean. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cooked steak/ 110*F and cooked chicken/ 98*F-125*F prepared and hot holding on top shelf above cook top and on top of containers in hot holding station. Per employee, TCS foods were prepared <4 hours. All TCS foods improperly hot held were reheated to 165°F 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, liquid egg whites/ 65*F and liquid eggs/ 60*F-75*F out of internal temperature. Per employee, eggs were removed from cold holding <4 hours. Two containers of liquid eggs were sitting in ice bath. Top portion of liquid eggs out of ice bath were removed from containers and placed in walk in cooler to rapidly cool back down to the proper cold holding temperature. Discussed using containers and ice baths that are covered on sides to ensure all food product remains at proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ...........On cook line, employee cracking raw shell eggs then handling plates and other food items used for ready to eat foods, without a proper handwash. Instructed employees on proper handwashing after contamination from raw proteins. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. ..........At bar, employee handling ready to eat cut fruit with bare hands. Instructed manager on glove usage when handling ready to eat foods. Tongs were provided at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. ..........In prep area, slicer with accumulation of food debris on blade. Per manager, slicer was not used today and was stored as clean. Instructed manager to re-warewash slicer. Discussed more frequent monitoring of food equipment after warewashing to ensure food equipment stored as clean. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch (2nd Consecutive Violation). 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. .........At in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After priming machine, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ...........On cook line, employee open personal drink stored above open prep table cooler. Personal drink was discarded. Recommended using closed containers and storing personal drinks below prep table surfaces and coolers to prevent future cross contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. .............In prep area, handwashing sink was placed out of operation by establishment. Repair handwashing sink and maintain available for use at all times. Handwashing sink was made operational by close of business. (A) Except as specified in ¶¶ (B) and (C) of this section, at least 1 HANDWASHING SINK, a number of HANDWASHING SINKS necessary for their convenient use by EMPLOYEES in areas specified under § 5-204.11, and not fewer than the number of HANDWASHING SINKS required by LAW shall be provided. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. ..........In prep area, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employee, slicer was not used today and was stored as clean. Employee began cleaning slicer at time of inspection. Discussed more frequent monitoring of food equipment after warewashing to ensure food equipment stored as clean. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection

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. .........On cook line, flat of raw shell eggs/ 52*F and containers of pooled eggs/50*F-55*F out of internal temperatures. Per employee, eggs were out of cold holding within normal time parameters. Raw shell eggs were moved to prep table cooler and additional ice was added to ice bath of pooled eggs to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Core-3-304.14, C: Wiping Cloths, Use Limitation ..........On cook line, in use wiping cloths stored on in use cutting boards in between uses. Wiping cloths were removed from prep surfaces at time of inspection. Maintain in use wiping cloths in sanitizer solution at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ..........At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handdwash in between each task. On cook line, employee cracked raw shell eggs with gloved hands, then continued working with food equipment and dishware without a proper handwash. Educated employees on proper handwashing after contamination of hands. Instructed both employees to wash hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: 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. .........At prep area handwashing sink, handwashing soap dispenser not working properly. Per manager, batteries are dead in dispenser. Employees will use handwashing sink in main kitchen until order comes in for batteries. Maintain all handwashing sinks stocked with handwashing soap at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. .......At prep area handwashing sink, no hand drying towels at handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Correct By: Corrected At Time Of Inspection

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. ..........In walk in cooler, on speed rack, two sheet pans of loosely covered uncooked sausage patties stored over partially uncovered metal pan of cooked barbacoa. Employee re-arranged sheet pans below metal pan of cooked barbacoa at time of inspection. Educated employees on proper storage of raw vs ready to eat foods to prevent future cross contamination. 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. ..........At in use warewashing machine, at food contact surfaces, no detectable chlorine sanitizer. After empty bottle of sanitizer was exchanged for full bottle and machine was primed, chlorine sanitizer with a reading of 50-100ppm. Discussed more frequent monitoring of sanitizer solution at warewashing machine, especially at start of day and after periods of inactivity. 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. .........On cook line, flat of raw shell eggs/ 65*F and containers of pooled eggs/ 72*F out of internal temperatures. Per employee, eggs were out of cold holding within normal time parameters. Raw shell eggs were moved to prep table cooler and additional ice was added to ice bath of pooled eggs to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. ..............Creamer carafes and butter without proper time documentation. Per manager, creamer carafes and butter use time as a public health control. Time was added to creamer carafes and butter at time of inspection. Discussed the importance of following time as a public health control procedures. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling 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. .........In walk in cooler, diced turkey/ 52*F, sliced ham/ 55*F, corned beef/ 58*F prepared and cooling in shallow covered containers. Diced turkey, sliced ham, corned beef were uncovered at time of inspection. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. :

Core-3-304.14, C: Wiping Cloths, Use Limitation ..........On cook line, in use wiping cloths stored on in use cutting boards in between uses. Sanitizer wiping cloth buckets were provided at time of inspection. Maintain in use wiping cloths in sanitizer solution at all times. Correct By: Corrected At Time Of Inspection