Hawthorn Court at Ahwatukee

Inspector's notes

Observad kitchen employee handling with both hands dirty dishes and proceeded to touch clean dishes to left of dish machine. Notified Person In Charge (PIC). PIC directed employee to wash hands appropriately at hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in use low temperature dish machine with 0ppm chlorine concentration with inspector and establishment test strips. Notified Person In Charge (PIC). PIC had employee restock sanitizer and primed twice. Unit is now at 100ppm. ===Food safe concentration of chlorine is 50ppm-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee entered the kitchen from outside and went to handle food items and single service items without washing hands. The employee was asked to wash hands and did so. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple trays of raw bacon stored over ham and raw sausage stored over cooked turkey in the reach in cooler. *(The bacon and sausage were stored on trays and the ham and turkey items were packaged.) PIC relocated the raw items to proper locations. Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Cottage cheese, turkey, ham, and cooked eggs in the reach in cooler units without date marks. PIC voluntarily discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Open packages/containers of deli ham and ricotta cheese with no date mark in the reach in coolers. PIC was unsure when the ham was opened and discarded-see embargo form. PIC stated that the ricotta cheese was opened the previous week and provided a date mark. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Excess dust/soil residue present on on shelving units in the prep area, ceiling along the vents, and a fan in the prep area. Soil residue on the front of the hot holding and make like units in the cookline area. Ensure that physical facility is cleaned as frequently as necessary. ** The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: The wall behind the clean equipment shelf in the cookline area has a large hole. The wall next to to the handwashing sink has FRP that is gapping and is in disrepair. There is a missing ceiling tile next to the mop sink room. Ensure that the walls and ceiling are repaired properly to a smooth and easily cleanable surface. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chlorine sanitizer in dish machine at 0ppm. PIC stated that the dish machine would be scheduled for repair, and that all dishes would be washed, rinsed, and sanitized in the three compartment sink until the dish machine is repaired. Ensure that sanitizer is at proper concentration according to manufacturer’s directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSEUTIVE VIOLATION* Juice nozzles had excess soil residue in and around the nozzle area. Ensure that non TCS equipment items are cleaned at least every 24 hours when in use and are clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chocolate pudding item with 2-21 date mark, steak fries with no date mark, cooked chicken with no date mark, and franks with no date mark in the reach in cooler next to the back door area. PIC voluntarily discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Quat sanitizer solution in cloth bucket with concentration at 0ppm. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Four door each in cooler with minor leak inside the unit. (*Temp of unit was below 41F) Ensure that equipment is repaired properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ice machine with brown residue along the ice plate area. PIC stated that machine would be cleaned. Ensure that equipment, food-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Correct prior to next routine inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Multiple pieces of equipment and utensils in clean storage areas with excess old food debris present. All items were removed to be properly cleaned. Ensure that equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two moist cloths stored on the prep table area next to the cookline area. PIC removed cloths. Cloths in-use for wiping counters and other EQUIPMENT surfaces should be held between uses in a chemical sanitizer solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

Juice nozzles had excess soil residue in and around the nozzle area. Ensure that non TCS equipment items are cleaned at least every 24 hours when in use and are clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ham sandwiches, ham deli meat, turkey deli meat, and butter-45-53F in the table top portion of the make line unit. PIC stated that all items had been in the unit for less than one hour and relocated to a reach in cooler. Butter pats-83F on a prep table next to the reach in cooler in the beverage counter area. PIC was unsure how long the butter had been out of the cooler and discarded-less than 1 lb. Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temperature of the make line unit was below 40F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Quat sanitizer solution in cloth bucket with concentration at 0ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Moist cloths stored on counter areas in the kitchen/prep areas. PIC removed cloths. Ensure that moist cloths are kept in proper sanitizing solution at all times while not in use to reduce potential bacteria growth. Second Consecutive Violation Corrective Action: Corrected at time of inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation----Quat sanitizer solution in cloth buckets with concentration at less than 150ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. ====Observed dish employee handle dirty dishes with gloved hands, with same contaminated gloved hand employee put away clean dishes and food contact equipment from low temperature chlorine dish machine. Notified Person In Charge (PIC). PIC directed employee to wash hands appropriately. Observed same employee drink from open iced plastic cup. Employee with contaminated hands proceeded in touching clean dishes. Notified PIC, PIC directed employee to wash hands appropriately. =====Employee not washing hands after using the toilet room; caring for or handling service animals or aquatic animals; coughing, sneezing, using a handkerchief or disposable tissue; using tobacco, eating, or drinking ; handling soiled equipment or utensils. Employee not washing hands after engaging in other activities that may contaminate the hands. 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. 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. ===Observed in dual Victory unit with open raw ground beef stored directly above bacon. Notified employee. Employee moved bacon to be above raw ground beef. Notified Person In Charge (PIC). ============Separating types of raw animal foods from each other during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. For a permanent fix to this violation, check out these tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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.-----Raw sausage stored over raw bacon in the reach in cooler. (*The sausage was packaged and stored on a sheet tray.) PIC relocated the sausage to proper location. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Correct By: Corrected At Time Of Inspection

Core-5-403.12, C: Other Liquid Wastes and Rainwater----Steamer drain line being drained into the rinse compartment of the three compartment sink across from the dish machine. Ensure that condensate drainage and other non sewage liquids are drained from point of discharge to disposal. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions--Excess dust and soil residue present on the ceilings around the vents in the cook line, prep, and ware wash areas. Ensure that physical facility is cleaned as frequently as necessary. Correct By: Correct Prior To Next Routine Inspection