Sodexo

Inspector's notes

Observed Quat-Sanitizer in 3-compartment sink reading at 3010ppm (safe range 704-1875ppm). Informed PIC that sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwash sink in back kitchen oven area & handwash sink in entree kitchen section with max hot water temperature of 89-90F. Maintenance was called and able to restore hot water to above 100F during time of inspection. Informed PIC that all handwash sinks must be supplied with hot water of at least 100°F at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes with date mark of 6/30/26, Informed PIC that RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee rinse soiled dishes and load dish machine, wash hands for less than 10 seconds, and proceed to put away clean dishes. Also observed another gloved employee drop utensil on ground, discard utensil, and proceed to wash and dry gloved 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Discussed with PIC that glove usage cannot be used in lieu of handwashing. Employees properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods with internal temperatures between 47*F - 53*F in the display case by the coffee shop: yogurt parfait, fruit cups with cut melons, cheese cups, cottage cheese, and hard-boiled eggs. Minimum ambient air temperature of unit was at 46.9*F, via min/max thermometer. Person-in-charge (PIC) states these items were placed in unit at this morning at approximately 6:30AM. PIC voluntarily discarded all TCS items 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. PIC stated unit will not be used to hold TCS food items until it can be repaired. Establishment is observed to have sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pizzas on line with time stamps indicating a final cook time of 11AM and a discard time of 1PM. Per PIC, they do not have a written time as a control policy for their pizzas. 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. PIC created a written Time as a Public Health Control policy at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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. Addl Notes: Observed packaged salads, smoked pastrami sandwiches, ham and cheese sandwiches, various slices of cake (could not confirm frosting ingredients), and cut lettuce at portion of buffet line closest to soda station with internal temperatures between 55*F-69*F. Packaged salads and sandwiches are placed in shallow pans with clean linens lining pans. Cut lettuce was observed to be in a pan under refrigeration with ice only touching the bottom of the pan. Per PIC, food items are typically placed on buffet line around 11AM, but could not confirm the exact time they were removed from refrigeration. PIC states salads, sandwiches, and cakes are normally under time as a control due to the short lunch period. All items on buffet line had no time stamp indicating the exact time they were removed from temperature control. Per PIC, lunch period takes place from 11AM to 2PM, where at the conclusion of lunch, food items on buffet line are either discarded or moved to the cooler to be reused. PIC states cut lettuce is typically moved to walk-in cooler at end of lunch period, while some sandwiches and salads may be discarded or moved to the walk-in cooler at end of lunch. PIC states any remaining slices of cake are normally discarded at end of lunch period. All TCS food items out of temperature and without a time stamp were discarded 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. Discussed with PIC adding water to ice wells to ensure food in cold wells are effectively refrigerated. Also discussed with PIC placing salads, sandwiches, and cakes under refrigeration either in nearby cooler or a cold holding display case to ensure they are held at 41*F or below. Also discussed that if PIC wants to utilize time as a control for salads, sandwiches, and cakes, a written policy and appropriate time stamps are required. PIC states as of right now, they want to hold sandwiches, salads, and cakes under refrigeration instead of under time as a control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed white organic material on the soda dispensing portions of the soda machine. Discussed in addition to cleaning nozzles cleaning the dispensing portion as well. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection. 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: Observed table mounted can opener with food debris coating the blade and around the blade. All food-contact surfaces must be cleaned to sight and touch. Person in charge (PIC) relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed creamy Tuscan soup with an internal temperature of 122*F in the heating well of the salad bar. Person in charge indicated it was reheated ~30 minutes before inspection. All time/temperature controlled for safety (TCS) foods improperly hot held were reheated to 165°F at time of inspection. It was determined the heating element was not turned on for this hot well and it was turned on. 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 the following TCS foods with internal temperatures between 45*F - 52*F in the salad bar: cubed ham, cubed chicken, cubed beef, canned artichoke, cooked edamame, canned corn, canned beans, canned garbanzo beans, shredded cheese, quinoa salad, and cubed hardboiled egg. Person in charge indicated they were stocked in the unit ~30 minutes prior to inspection. Person in charge indicated they are not using time as a public health control for these foods. These foods were on an ice but the ice was not contacting the pan. Discussed setting up ice bath so that the pans of food are submerged in ice and water. Person in charge had employees add more ice and water so it was contacting the pans. All TCS foods had an observed internal temperature of 41*F at end 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

Observed the following ready to eat (RTE)/TCS foods labelled with the following prep date: red salsa (10/15), green salsa (10/15), house made potato salad (10/14), buffalo mozzarella (no date). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.>>>Observed box of sweet potatoes/potatoes with fuzzy blue/white/black organic material on each sweet potato/potato. Person in charge willingly discarded the box of sweet potatoes/potatoes. The establishment must ensure all foods in the establishment are safe, unadulterated with any microorganisms/chemicals/physical contaminates, and are honestly presented. The establishment must ensure any foods that maybe unsafe, adulterated, or dishonestly presented are promptly removed from the establishment to ensure they are not sold/served to customers but also to prevent the spread of contamination to other foods stored in the same space. 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 salsa verde and salsa rojo in the salsa bar with internal temperatures between 44*F- 46*F; person in charge indicated they were not on time as a control and they had been there as early as 06:30 am (+4 hours before inspection). Observed missing pans in cold holding unit around salsa; discussed with person in charge leaving no gaps in unit for cold air to escape to aid in cold holding. Person in charge willingly discarded of the salsas. Also observed dressings made with canned chipotles/pesto, and Caesar salad dressing with internal temperature of 50*F - 55*F in the refrigerated salad unit on the cook/serve line. Employee indicated the these foods had been there for less than 3 hours and they were placed in a cooler to cool back down to 41*F and below. Discussed cold holding methods for bottles such as adding ice or adding less product. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.>>>Observed the following foods labelled with the following dates: cooked carne asada (02/15), cooked chicken (02/18), and pizza tomato sauce (02/19). Employee indicated that these dates were incorrect and that the carne asada and chicken were made 02/27 and the pizza sauce was made 02/26. Employee voluntarily discarded of the carne asada and chicken and relabeled the pizza sauce with the correct date. Discussed with person in charge ensuring that ready to eat time/temperature controlled for safety foods are labelled correctly and according to code. Also discussed the rules for freezing foods and how foods must be labelled to reflect all days at refrigeration (guidance was provided). Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: 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.>>>Observed dicer with orange/brown food debris in plunger and a potato sliced with potato debris stuck in the plunger; person in charge indicated that these dicers/slicers were put away and should be clean. Person in charge informed that all contact surfaces must be clean to the sight and touch. Person in charge discarded of one of the plungers and sent the other back to be re-washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection