Eggstasy

Inspector's notes

Latch in disrepair for walk in. Repair latch for proper closure. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bacon hot holding in a pan on the cook line at internal temperature of 88 deg F. Cook reheated bacon to >165 deg F and manager is preparing a procedure using time as a control for future. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following food items holding at internal temperature of 49-50 deg F in a reach in unit on the preparation line holding >41 deg F Manager discard gyro hash, corn beef, and salmon and waffle batter prepared with dry milk reconstituted. Observed blue cheese crumbles, potato puree, mascarpone, American cheese and ricotta cold holding at internal temperature of 49-50 deg F in a walk-in unit holding >41 deg F. Observed shredded lettuce, sliced ham and sliced tomatoes also holding at 49-50 deg F Manager informed that food items had just been placed in walk in from delivery. Repair technician was on site. Corrective Action: Corrected at time of inspection. Secon consecutive violation.

Inspector's notes

One of the reach in units on the preparation line holding temperature at 49 deg F (according to the min/max thermometer)for the bottom portion of unit. TCS food items was discarded or redirected to alternate units. Tech is on side for repair. Walk in unit holding temperature at 46.7 deg F (according to the min/max thermometer). TCS food items holding >41 deg F was discarded or redirected to other unit's tech is on site with repair. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed employee at bar wash hands without soap. Employee obtained soap and properly wash hands during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw sausage cold holding at internal temperature of 50-62 deg F in a reach in unit on the bottom portion that was holding >41 deg F. Manager discarded sausage and unit returned to within specification during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed real butter cold holding on counter in service line at internal temperature of 72 deg F. Manager informed they have a time as a control procedure and was unable to recall time butter was placed out of temperature control and discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken stored in a metal container on the flat top with an internal temperature range of 115F-120F. Per PIC, the chicken has been hot holding for less than 2 hours. All TCS foods improperly hot held were reheated to 165°F at 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping clothes stored in a sanitizer bucket with a 0ppm for quat ammonium. PIC empty out and re-filled sanitizer bucket with an approved concentration. A chemical sanitizer like quat ammonia, must have a concentration between 150-400ppm for sanitizing food contact surfaces per the manufacture's specifications. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher handling and washing dirty dishes and then proceed to handle cleaned and sanitized dishes without washing hands. Dishwasher washed hands for 20 seconds at the time of inspection before continuing to put away clean dishes. Also observed staff/servers enter the coffee bar and begin scooping ice and prepping drinks without first washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed pooled eggs and egg whites with an internal temperature of 55F, near the egg flat top, without a sticker or log indicating when the eggs were taken out of temperature control. PIC provided time as a control policy indicating eggs are held under time as a control. As per PIC, the eggs were taken out of the prep cooler less than 2 hours prior to inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee touching sliced cucumbers with bare hands used as garish for water pitchers that are served to customers. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken in a metal container on the flattop with a holding temperature range of 115F-130F. Per PIC, the cooked chicken has been on the flattop for less than 2 hours prior to inspection. All TCS foods improperly hot held were reheated to 165°F at 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, cut leafy greens, cooked quinoa, cooked ham, and multiple TCS food items with an internal temperature range of 50F-52F in both prep coolers. One of the prep coolers was going through defrost at time of inspection. Per PIC, the food items have been in the prep coolers for less than 2 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed butter with an internal temperature of 76F, on the server counter, without a sticker indicating when the butter was taken out of temperature control. PIC provided time as a control policy indicating butter is held under time as a control. As per PIC, the butter was taken out of the prep cooler less than 2 hours prior to inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored in quaternary ammonium with a concentration of 0ppm in a sanitizer bucket. PIC removed sanitizer bucket and replaced with a bucket that had the proper concentration of sanitizer for quaternary ammonium. A chemical sanitizer like quat ammonia, must have a concentration between 150-400ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 build up of organic matter on soda gun nozzles in bar area. PIC had cleaned soda gun nozzles at the time of inspection. Soda gun nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency and cleaning methods with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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.-- At time of inspection, observed butter with an internal temperature of 76F, on the server counter, without a sticker indicating when the butter was taken out of temperature control. PIC provided time as a control policy indicating butter is held under time as a control. As per PIC, the butter was taken out of the prep cooler less than 2 hours prior to inspection. PIC placed time sticker on butter. A food establishment, when using time as a control, must follow their written procedure; and mark when a TCS food is taken out of temperature control. Correct By: Corrected At Time Of Inspection