Craft 64 Chandler

Inspector's notes

Observed plastic cutting boards throughout the establishment with deep scoring creating a surface that is not smooth and easily cleanable. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Replace deeply scored boards prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the dishwashing machine in the back, observed 0ppm chlorine sanitizer. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Person in charge (PIC) will utilize 3 compartment sink for washing, rinsing, and sanitizing dishes until dishwashing machine is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drink cup of soda without a lid or straw stored on shelf next to entrance of walk-in cooler. A food employee may not utilize a drink cup without a lid or straw to prevent contamination of the hands, food, utensils, or equipment. Corrective Action: Corrected at time of inspection. Food employee discarded contents of drink cup and moved cup to 3-compartment sink to be washed, rinsed, and sanitized.

Inspector's notes

Observed plastic container of raw eggs stored on top of cans of alcohol in the walk-in cooler behind the bar. Raw eggs must be stored below ready-to-eat (RTE) foods at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection. Person in Charge (PIC) properly stored plastic container of raw eggs beneath RTE foods in walk-in cooler. Discussed with PIC the risk of contamination and proper separation/storage of raw animal foods.

Inspector's notes

Observed fully assembled slicer on a prep table in front of walk-in cooler with accumulation of dried food debris on the food contact surface of the blade. According to the PIC, the slicer is used for provolone and salami and cleaned daily. All food-contact surfaces must be cleaned to sight and touch. Instructed PIC to write out slicer cleaning procedure for food employees to follow. PIC will clean slicer before next use. Corrective Action: 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. Pepperoni probed at 56 degree F internally, Cooked sausage probed at 54 degree F. internally. Per staff these items were transferred from walk in cooler to the line unit at 11am. These TCS items shall be discarded at 3pm and will be replaced with new product from walk in cooler at 3pm. This method is approved pending the unit repaired upon re-inspection. Correct By: Corrected At Time Of Inspection

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. 1st line cold refrigerator at the pizza making section ambient air in the range of 65-66 degree F. Please have unit returned to 41 degree F. or low prior to re-inspection. Inspector approved to have TCS items using 4hours limit at this line. These TCS food items must be removed directly from walk in cooler at 41 degree F and place at the line for a maximum of 4hours limit and time log applied to be approved. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Flies exist inside food prep area (pizza making section). Please eliminate flies by re-inspection. Correct By: Correct Prior To Reinspection

Priority Foundation-6-404.11, Pf: Segregation and Location-Distressed Merchandise. 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. Observed staff preparing mozzarella cheese at the dish washing 3 vat sink/auto dish washing machine. Instructed staff to conduct food preparation at the food prep table to prevent possible cross contamination to food from chemical/detergent etc... Staff moved to food prep table upon inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. Inside walk in cooler, inspector observed Cooked/RTE sausage were prepped on 8/30/2023 still on shelf. This had been pass 7days limit per date mark code. Owner had product removed from shelf by end of inspection. Refer to embargo form for details. Correct By: Corrected At Time Of Inspection