LSG Sky Chefs

Inspector's notes

Reduced oxygen packaged raw fish was found in the walk-in cooler in its original packaging. The label on the package indicated to remove from packaged prior to thawing. The person in charge (PIC) removed the fish from packaging at the time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection.

Inspector's notes

Water and waste was observed accumulating near the compactor outside. The person in charge (PIC) stated the pump is broken and they are in process of replacing. Please ensure areas is maintained clean prevent prevent harborage of pest. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Several mixing valve handwash sinks had water temperature under 100°F or over 115°F in the airlines kitchen area, retail area, facility entry sinks, dishwashing area. Mixing valve Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Water temperature that cannot be too hot that employees are unable to safely wash hands. A re-inspection will be conducted in 10 days to verify the issue is corrected.

Inspector's notes

In the airline's kitchen, several containers of cooked hamburger patties in a hot box had internal temperatures ranging from 73°F-123°F. The person in charge (PIC) stated the food item were placed in the hot box within the last 2 hours. The PIC instructed an employee to reheat the food items to 165°F at the 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.

Inspector's notes

Several spray bottles of Quat sanitizer used for food contact surfaces exceed 400ppm in the airlines and retail side. The person in charge (PIC) verified the concentrations with the establishment's test strips. The PIC removed the spray bottled at the time of inspection. The PIC stated they will retain employee on how to fill sanitizer bottles.

Inspector's notes

In the trash compactor area observed food debris, trash, and stagnant water. The person in charge (PIC) was shown the area that needs cleaning. The PIC stated an employee will be send to clean the area later tonight. Please correct prior to next routine inspection.

Inspector's notes

The calking/sealant was missing in the wall near the dishwashing machines. The person in charge (PIC) was shown the areas that need to be sealed. Please make repairs prior to next routine inspection.

Inspector's notes

Several employees were observed coming out of the restroom, out of lunch, or starting their shift go into the dishwashing area and food production area without washing hands. The PIC was informed of the issue. The PIC trained the employees on when hands and instructed them to hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

The hot water sanitization on dishwasher #2 measured 151*F via min/max thermometer. The PIC verified the temperatures using the establishment's thermometer. The PIC instructed employee to stop using the dishwashing immediately. The dishwasher was repaired by the end of the inspection and hot water sanitization measured above 160*F.

Core-6-202.15, C: Outer Openings, Protected...3 large bay doors in the receiving area were not closed properly during the inspection leaving a large gap on the bottom. The person in charge (PIC) closed the doors all the way down at the time of inspection. Please ensure all doors are properly closed during when not in use to prevent the entry of pest into the facility. 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. In the airlines cold production room a container of noodles had an internal temperature of 55*F. The person in charge (PIC) verified the temperatures using the establishment's thermometer. The PIC did not know why the food product was out of temperature or how long. The food item was embargoed and voluntarily discarded by the PIC at the time of inspection. Please ensure TCS food are kept at 41*F or below during cold storage. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan. 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/3978/Food-Variances. Five 5 containers of tuna salad dated 11/11/23 were found in the production areas. These containers of tuna were going to used to make sandwiches. Per HACCP Plan and approval letter, all MAP products should prepared on the day prior to packaged. The person in chare (PIC) removed the tuna from the production room at the time of inspection. Please ensure the HACCP Plan and stipulations in the approval letter are being followed. Correct By: Corrected At Time Of Inspection