Culinary Dropout

Inspector's notes

Observed pico at 47 Deg. F. in the pre - refrigerator on the left side of the prep line. Per operator it was from the morning. Embargoed at the time of inspection. Reviewed with the operator that all refrigeration units should remain closed when not in use, not overfilled beyond 1" from the tops of the pans, recommend using metal containers to maintain temperatures, and assure all products are at or below 41 Deg. F. prior to being placed in preparation refrigerator. Corrective Action: Corrected at time of inspection. Repeat violation.

Inspector's notes

Observed hand sink near the blast chillers with a hot water temperature (using probe thermometer) of 137'F. Water was too hot to wash hands. Hot water must be between 100-110'F. Correct prior to reinspection by May 8th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the following TCS foods above 41'F stored inside of a single door reach in refrigerator (using a probe thermometer): soppressata 51'F, hard boiled eggs 47'F, cooked deviled egg yolk 50'F, and grilled asparagus 47'F. Per chef all items were used during the lunch rush and were then put back into the cooler. Discussed keeping all TCS foods at 41'F or below. Chef discarded the soppressata at the time of inspection. All other foods were under the 4 hours and were moved to the walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment did not have 6 months of cooling records for the ROP items they were approved for at the time of inspection. Discussed keeping logs in order and separated from daily kitchen records. Provide the cooling logs prior to May 8th. Records must be retained for 180-days. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed sliced roast beef and sliced cheese in the reach-in drawers on the cook line with an internal temperature of 50-53*F when measured with a probe thermometer. According to chef, items were placed in the drawers in the morning (over 4 hours). All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Beef and cheese were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small dishwasher in dish pit draining onto the floor right before the floor drain. Please fix pipe so that dishwasher drains to floor drain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook slicing salami and touching salami with bare hands. Ready-to-eat foods may not be contacted with bare hands to prevent contamination. Salami was discarded at time of inspection and cook washed hands and donned gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pulled pork at 116 - 120 Deg. F. and tomato soup at 124 Deg. F. in the hot holding unit at the prep-line. The items were in the unit less then 2 hours per the operator. The operator reheated the products to 165 Deg. F. and turned up the unit at the time of inspection. Be sure to preheat all hot holding units to be at at least 135 Deg. F. Observed rice at 112 Deg. F. in a hot holding unit (discarded). Observed roast at 118 F. in the hot holding case at the line. Operator reheated the roast at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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 dishwasher on high temperature setting with a final rinse temperature ranging between 140*F and 155*F when measured with a min/max thermometer. All high temperature dishwashers must maintain a final rinse temperature of 160*F and above to ensure proper sanitization of food contact surfaces. Dishwasher was switched to chemical setting at time of inspection and a concentration of 100 ppm chlorine was achieved. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 portioned turkey in drawer underneath cooktop with internal temperatures ranging from 44*F-48*F when measured with a probe thermometer. According to chef, turkey had just been portioned and placed in drawer a few minutes earlier. Turkey was removed to be placed in blast chiller. All prepped food must return to the walk-in or blast chiller to rapidly cool to 41*F and below before being placed in cold holding equipment. Correct By: Corrected At Time Of Inspection