Original Chop Shop

Inspector's notes

Observed containers stacked and stored as clean with dripping water inside. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC ran through the wash, rinse, sanitize, and airdry process at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep sheet pans of roasted mixed vegetables and roasted brussels sprouts at 55°F-60°F (probe thermometer). Internal thermometer of unit read 39°F. Ambient temperature using inspectors min/max read 35°F. PIC stated items were made in the morning at time of inspection (more then 4 hours prior). Advised PIC to use shallow pans and smaller portions when cooling foods. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomato, sliced deli meat (ham, turkey, and salami), provolone cheese, shredded parmesan cheese in sandwich prep table at 48°F-52°F. PIC mentioned items were placed in the morning. Observed tub of sliced tomatoes underneath sandwich prep table at 50°F and was placed there on 4/28, per date marking label. Ambient temperature (min/max) underneath prep table read 44°F. Advised PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot holding well in the prep area honey hot sauce (with roasted red pepper) and spicy Korean (with roasted red pepper) temperature of 116*F in the middle and 121*F along the edges. Per person in charge sauces were in the unit for less than 2 hours. Discussed with PIC TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Also observed Brussel sprouts on the cookline at 113*F. PIC voluntarily discarded the Brussel sprouts and reheated the homemade spicy Korean sauce and homemade honey hot sauce. Discussed 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 at the front yogurt prep table to be holding chia pudding and yogurt at an internal temperature of 45*F to 47*F (probing thermometer) on the top and the bottom of the unit. With a min/max thermometer it was observed the ambient air temperature of the top was at 46*F and the bottom was at 45*F. Per PIC the items in the unit for more than 4 hours were milk, in the bottom and chia pudding and yogurt on the top. Those items were embargoed and PIC discarded at time of inspection. Items in the unit for less than 4 hours were at 42*F to 44*F and were chia pudding and yogurt on the bottom and were relocated to adequate refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reheating green curry sauce in hot holding well in the prep area. Green curry sauce was at a temperature of 116*F in the middle and 129*F along the edges. Per person in charge the green curry has been placed in the hold holding equipment to reheat an hour prior to inspection. Discussed with PIC TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Also discussed hot holding wells are not designed to reheat and are designed to maintain temperatures. PIC had employee reheat the green sauce to 165*F in a pot on the stove to hot hold. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the back hot holding well to contain thai coconut sauce made with canned coconut milk labeled refrigerate after opening at an internal temperature of 92*F. Per Person in Charge (PIC) the sauce has been in the hot well for more that 4 hours at time of inspection. Embargoed the Thai Coconut Sauce and PIC discarded at time of inspection. Discussed with PIC 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 on the speed rack in the walk-in a sheet tray with white rice, brown rice and cooked quinoa at an internal temperature of 60*F. Per Person in Charge (PIC) it was made yesterday. Discussed with PIC cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Also discussed with PIC ambient air temperature cooling can be until the TCS items reaches 135*F and shall utilize an additional form of cooling, refrigeration, freezer, ice bath, ice wands or other approved methods. Embargoed and the PIC discarded the white rice, brown rice and cooked quinoa. Corrective Action: 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 a deli sharpener stored in a tool container in the prep area on the center table with brown and yellow organic matter in it's crevices. Food contact surfaces shall be clean to sight and touch. PIC directed employee to take sharpener to wash pit for cleaning. 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 a hot plate stored under the prep table in prep area with brown and green organic matter around frame. Food and non-food contact surfaces shall be clean to sight and touch. PIC directed employee to clean hot plate. Observed brown organic matter in the ice machine adjacent to the kitchen and in the ice dispensing channel of unit in customer seating area. Food and non-food contact surfaces shall be clean to sight and touch. PIC reports they will clean and sanitize units during next cleaning day. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. >>>Observed employee touch face with bare hands and then put gloves on to make juice with fresh produce, without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. 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. 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. ------ In the walk in cooler, observed par-cooked chicken and steak stored above RTE chicken breasts. PIC stated the par-cooked chicken was in the process of cooking but was set in the walk in cooler. In the drawer cooler, observed raw shrimp stored behind RTE tofu. Had manager move raw items to the bottom shelves and the front of the drawer. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking. 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/4616/25575/AMC-Toolbox---Cooking. ------ On the cook line, observed chicken breasts taken from the ovens the cook stated were fully cooked measuring 130-135*F in the thickest parts. Cook stated they had verified cooking temperatures in the middle of the chicken breasts. PIC placed the chicken back in the ovens for an additional 10 minutes until they reached 165*F internally. Also observed flank steak removed from the grill the PIC stated was fully cooked with a final cooking temperature of 96*F internally in the thickest part. Cook stated they had fully cooked to 135*F. Advised PIC to cook thinly sliced steaks to 155*F for 17 seconds and chicken to 165*F to fully cook. Advised cook to measure cooking temperatures in the thickest parts and to sanitize probes in between checking foods. PIC returned the steak to the grill until all parts reached at least 155*F for 17 seconds. Advised PIC to portion long cuts of steak into pieces so thicker sections may continue cooking without overcooking thinner portions. 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 an ambient air temperature of 42*F in the left prep cooler on the line. Inside the cooler, observed TCS foods holding between 44-48*F when measured with a probe thermometer, including; yogurt sauce, roasted red peppers, TCS horseradish sauce, feta crumbles, cut lettuce, cut kale, deli ham and turkey, sliced tomato, mozzarella, provolone, hummus, cooked chicken and pooled eggs. PIC stated the cooler was found to be out of temperature inside the unit in the morning and was restocked with new foods. PIC stated a work order had been placed on the unit but was still being used. Advised PIC to discontinue using broken equipment for TCS and instead placing in other working units. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Since the foods had been in the unit longer than 4 hours, the PIC voluntarily discarded the out-of-temperature foods at the time of inspection (see embargo). 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.------- Observed an ambient air temperature of 42*F in the left prep cooler on the line. Inside the cooler, observed TCS foods holding between 44-48*F when measured with a probe thermometer. PIC stated the cooler was found to be out of temperature inside the unit in the morning and was restocked with new foods. PIC stated a work order had been placed on the unit. Discussed coolers should be capable of maintaining TCS food temperatures at 41*F or below. A re-inspection will take place on 9/21/2023 to ensure the cooler is functioning properly. Correct By: Correct Prior To Reinspection

Core-2-303.11, C: Prohibition-Jewelry ------ Observed multiple employees preparing drinks and foods while wearing metal mesh bracelets, beaded bracelets etc. that were not fully covered by their gloves. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. Advised PIC to have employees remove jewelry when working to help prevent contamination of foods and ensure hands are properly washed. Correct By: Corrected At Time Of Inspection