Monroe's Hot Chicken

Inspector's notes

Observed two boxes of chicken breast thawing on cart in kitchen. PIC reported these were frozen and thawing for processing. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC removed bags of frozen chicken from boxes and placed under running cold water to thaw at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tile cove to be missing near mop sink and along wall across soda lines in back of house. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked macaroni and cheese being hotheld on stovetop at 125-128'F. PIC stated food item was prepped at 11:30am, less than 2 hours prior. 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

Observed the Atmospheric Vacuum Breaker (AVB) in the mop sink missing the top portion. Person in charge states they will replace it as soon as possible. Please have the AVB replaced/repaired to ensure it is working properly. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 pasta (Mac n Cheese) cooling in the walk in cooler, being covered with foil and having an internal temperature of 55*F. Person in charge states the pasta has been cooling for more than 6 hours and was voluntarily disposed of at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. 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.---Observed in house made pickles (made with hot brine) sitting at room temperature and having an internal temperature of 67*F. Person in charge states it had been pulled from the walk in cooler 1 hour prior to inspection but placed in the cooler to cool down at the time of inspection. Also observed coleslaw and American Cheese in the main reach in cooler having internal temperatures of 45-49*F. Person in charge states the coleslaw was placed in the unit in the last hour but voluntarily disposed of the cheese due to being in the unit past 4 hours. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 the main reach in cooler used to make sandwiches having an ambient temperature of 48*F on the top portion and 43*F in the bottom section. Person in charge states they will get the unit fixed as soon as possible. Discussed the importance of having all cold holding units being able to keep an ambient temperature of 41*F or below to prevent bacterial growth of TCS foods. Please do not store any TCS foods in unit until it is working properly. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions---Observed the flooring beneath the soda boxes and 3 compartment sink having a build up of grease/debris. Please clean all parts of the establishment frequently to preclude the build up of grease/debris which could attract pest. Correct By: Correct Prior To Next Routine 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 coleslaw made in-house stored within top portion of prep table, and in lower refrigerated drawer on the right side at 64-70'F. Per PIC, the coleslaw was placed in the prep table 3 hours prior to inspection. All items were put in the freezer to rapidly cool to 41'F or below at the time of inspection. All other foods held within prep table were non-TCS. Discussed proper cold holding and proper food storage in the refrigerator to allow for adequate air flow. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals >>> Observed 200 ppm chlorine in sanitizer buckets located in the dining area. Water was added to buckets to dilute to 50-100 ppm at the time of inspection. Chlorine sanitizer levels must be between 50-100 ppm. Discussed the importance of proper sanitizer levels with the PIC. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>> Observed scoop kept inside spice containers with handle in contact with the food. In-use utensils may not be stored in food between uses in order to prevent cross contamination. PIC moved scoop to clean container outside of spice containers at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed leak at base of faucet at 3-compartment sink, resulting in standing water accumulation at the base of the 3-compartment sink. Repair and maintain in good repair. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd