Herd Stop

Inspector's notes

Observed food employee rub face with gloved hands and observed food employee adjust hairnet with gloved hands. Both food employees stayed at sandwich counter waiting for customer orders without discarding potentially contaminated gloves and washing hands. Hands shall be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Food employees washed hands and donned new pair of gloves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 117°F internal temperature, per probe thermometer, of cooked chicken wings in hot holding cabinet across from 3-compartment sink. Per Person in Charge (PIC), precooked chicken wings were reheated thirty minutes prior to inspection in an oven from 41°F to 165°F, placed directly into hot holding cabinet, and kept in hot holding cabinet for hot holding. Observed 148°F ambient air temperature inside hot holding cabinet used to store chicken wings, per min/max thermometer. Except during preparation, cooking, or cooling all TCS foods shall be maintained at 135°F or above. All chicken wings improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Residue build up found on interior surfaces of bulk ice maker.

Inspector's notes

Black food containers found stacked wet on drying rack.

Inspector's notes

Cutting board surfaces have scratched or scored cutting surfaces that are prevalent (i.e - front counter).

Inspector's notes

Following food equipment found with residues and build up: blue fan grate covers in back of house walk-in cooler; interior surfaces of Continental food prep cooler at front counter line.

Inspector's notes

Ceiling surfaces and air vent in build ice machine area has build-up of residues.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. There were no paper towels available in either handwashing sink behind deli or in back prep kitchen. Also found no paper towels in employee restroom or in any hand sink on the premises. Informed PIC who was able to provide replacement towels for one hand sink. When asked, PIC stated that the shipment of supplies was scheduled for later in the day. Ensure that all hand washing sinks have appropriate accommodations to ensure that personnel are able to effectively clean their hands. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Refried beans found in hot holding well in self-service area at an internal temperature of 87*F. Hot holding of TCS foods must be held at 135*F or above. Per food employee, beans were placed in hot well an hour. --------- Beans removed from serving line and replaced with new container of beans being hot held in back of house. Recommend routine internal temperature monitoring be performed on TCS foods. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Wall surface behind panini maker has build up of residue. Clean structural surfaces at a frequency to prevent build up. Correct By: Correct Prior To Next Routine Inspection