Air Culinaire Worldwide

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Both of the CFPMs at the establishment were not onsite today. Please ensure at least one CFPM is present during hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On the storage shelf next to the dish machine observed two six pans stored stacked and clean with visible food debris on the interior of the pan. On the shelf and counter across from the dish machine observed a vegetable dicer and a fully assembled meat slicer. Per PIC the slicer was in clean condition and not used today. The back of the slicer blade food contact surface was found with dried food debris from previous use. Observed dried food debris on the food contact surface of the dicer. Per PIC the dicer was in clean condition and not used today. Food contact surfaces must be clean to the sight and touch. PIC will fully disassemble and clean before next use. PIC moved the dicer and six pans to dish machine to cleaned and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Fan screens in walk in cooler #1 is accumulated with build up dust. Clean as often as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Floor and wall around low temp dish washer are accumulated with grease buildup. Clean and sanitize as often as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can of Raid Ant Killer aerosol insecticide in the chemical storage closet onsite at time of inspection.

Inspector's notes

In the bottom two shelves of the reach in refrigerator near the three compartment sink observed a container of cooked steaks/48-50°F, a container of cooked mashed potatoes/46°F, and multiple containers of diced honeydew/46°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Observed the refrigerator in defrost cycle at time of inspection. After discussion with the person in charge it was determined all TCS foods were placed in the unit around 9AM.

Inspector's notes

In the walk-in refrigerator observed a plastic container of marinara sauce with a 11/23 date mark. In the small reach in refrigerator near the three-compartment sink observed a metal container of cooked carnitas with an 11/25 date mark.

Inspector's notes

Observed low temperature dish machine not in use with final rinse chlorine concentration of 0 PPM. Acceptable chlorine concentration should measure between 50-100 PPM.

Inspector's notes

No test strips for chlorine sanitizer used in establishment's low temperature dish machine observed onsite.

Inspector's notes

Observed buildup of meat debris on the upper section of the deli slicer where the sharpener is located and backside of the blade. After discussion with person in charge (PIC) it was determined the deli slicer was used yesterday, but they were unsure if it was used today. Ensure food contact surfaces are washed, rinsed and sanitized at their proper intervals when in contact with Time/temperature control for safety food (TCS) items (every 4 hours) and clean to sight and touch before storage. PIC cleaned the deli slicer at time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cans of Stem aerosol insecticide onsite at time of inspection. One can was in the chemical storage closet and the other can was in the mop sink.

Inspector's notes

No test strips for chlorine sanitizer used in establishment's low temperature dish machine observed onsite.

Inspector's notes

Observed two in-use chef knives stored in the gap between the prep cooler and counter across from the ovens.

Inspector's notes

Observed cooked mashed potatoes date marked 11/10 in the reach in cooler near the dry storage area.

Inspector's notes

Observed caulk is disrepair at the handwashing sink near the dish machine. Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Please repair prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed a knife stored in the crevice between the prep cooler and table across from the ovens. Knives, spatulas, etc., shall not be stored between walls and tables or between pieces of equipment. In use utensils shall be stored in clean and dry locations so they are not contaminated. The knife was moved to the ware washing area to be washed at time of inspection. 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. Observed cooked shrimp/47°F, cooked potato/45°F, cooked chicken, cooked fajita vegetables/45°F, cooked mixed vegetables/45°F, cut tomatoes/47°F, and cooked black bean/45°F in the reach in cooler near the dry storage area. Except during preparation, cooking, cooling, or when time is used as a control all time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. After discussion with the person in charge it was determined all TCS foods were within safe time parameters. All TCS foods were moved to the walk in cooler at time of inspection. Person in charge made a service call for the reach in cooler at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed the low temp dish machine in the kitchen not in use at time of inspection. After running the dish machine one time, the chlorine concentration measured at 25 PPM. Chlorine concentration measured at 0 PPM after running the dish machine a 2nd time. After priming the sanitizer and running the dish machine for a third time, the chlorine concentration measured at 50 PPM. Acceptable chlorine concentration shall measure between 50-100 PPM. Discussed utilizing test strips to verify sanitizer concentration and keeping the dish machine maintained with the person in charge. 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. At time of inspection observed a covered container of cooked rice/ 48F in the refrigerator near the dry storage area. After discussion with the person in charge it was determined that the rice was cooked this morning and is in the cooling process. The cooked rice was uncovered and moved to the walk in freezer to resume cooling. Food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. Correct By: Corrected At Time Of Inspection