Mirabella @ ASU

Inspector's notes

Observed in use main high temperature dish machine was not meeting minimum 160*F hot water to sanitize appropriately. Tested 6 times with inspector and establishment high temperature thermometers and all read 142*F-144*F after all runs. Notified Person In Charge (PIC). PIC confirmed temperature of unit. Per employee the unit was serviced 8/15 and 8/19. Today is 8/31. PIC placed work order on the unit. Establishment has working and set up three compartment sink. Establishment will sanitize all tcs food contact equipment into Quat sanitizer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee at dish pit drying clean food contact equipment with green drying cloth multiple times. On previous inspection discussed with operators to air dry only. Notified Person In Charge (PIC). PIC directed employee from drying with green cloth. ===Using a cloth or towel to dry equipment or utensils instead of air-drying. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee touch personal phone with both hands. Employee left kitchen thru back door. Same employee entered kitchen from back entrance with no hand washing. Employee with contaminated hands proceeded in putting away clean food contact equipment pans. Notified Person In Charge (PIC). PIC directed employee to washing station. ====Employee not washing hands after engaging in other activities that may contaminate the hands. ==Corrective Action: Corrected at time of inspection.

Inspector's notes

House made fried garlic and fried sage-80-83F on a shelf over the make line/cookline area. Both items had been on the shelf for an extended amount of time and were discarded-see embargo form. Keep TCS food items in hot holding at 135F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Apples stored in an open container, not protected from contamination in the self service reach in cooler in the dining room area. PIC had the apples removed. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Mozzarella cheese, feta cheese, cut cabbage, cut tomatoes, fries, French toast batter, and waffle batter (with egg)-44-49F in the make line/reach in cooler in the cookline area. Employee stated that all items had been in the unit for less than 3 hours and relocated to the walk in cooler. Keep TCS foods in cold holding at 41F or below. *Ambient temperature of the unit was 40F. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is excessive liquid at the bottom of the make line/reach in cooler in the cookline area. PIC stated that the unit would be scheduled for maintenance/repair. Ensure that the equipment is repaired properly and maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Multiple small flying insects in the storage and mop sink rooms. Ensure that pest control is performed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Multiple small flying insects in the storage and mop sink rooms. Ensure that pest control is performed. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Sausage links-104-111F in the hot holding unit in the cook line area. Employee stated that sausage was made about thirty minutes prior and relocated to sausage to the grill area to reheat. Ensure that TCS foods area maintained at 135F or above in hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

House made chicken salad with date mark of 1/22- 2/5 and evaporated milk with date mark of 1/22-2/5 in the walk in cooler. PIC stated that both items would be date marked for use within seven days. PHF/TCS food should be clearly marked to indicate the date the food shall be consumed or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Four large, deep, and covered containers of potato soup-49-52F in the walk in cooler. PIC stated the soup was made the previous day and discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Spatula stored in a container of standing water between uses in the cookline area.. Ensure that in use food/ice-dispensing utensils are properly stored between uses. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chicken-45-46F in the walk in cooler. PIC stated that the chicken had been in the walk in cooler since the previous day and discarded-see embargo form. Five pound tub of butter-72-76 on a shelf below the make area. Honey butter-78F in the make line area. Employee stated that both butter items had been out of refrigeration for about three hours and relocated back to the walk in cooler. Keep PHF/TCS foods in cold holding at 41F or below. *Second Consecutive Violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Two gallons of nonfat milk items with expiration date of 8-10-24. PIC discarded-see embargo form. Three containers of house made mousse items, grilled onions, edamame, portioned evaporated milk, two pans of sloppy joes, and house made egg salad date marked for use within 8 days. PIC adjusted the date mark to be no longer than 7 days. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: 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.----Ham, spinach, cut tomatoes, and fruit/yogurt parfaits-47-58F in the cooler drawer unit below the cookline and in the open air reach in cooler in the coffee bar area. Employee stated that the tomatoes and ham had been recently placed into the cooler drawer unit and relocated to the walk in cooler. Employee stated that the spinach and yogurt items had been in the units for an extended amount of time and discarded-less than 1lb of each item. Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temperature of the open air reach in cooler was 64F. The PIC removed all TCS items from the unit and stated that the unit would be scheduled for repair. Establishment has sufficient refrigeration. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.----Steak and eggs on the breakfast menu that can be cooked to order is missing description that it can be cooked to order and reminder. PIC added the description and reminder at time of inspection. Ensure that all PHF/TCS menu items that can be cooked to order have a proper reminder and disclosure. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---There are multiple drain flies present in the ware wash, prep area in front of the walk in coolers, and storage area where the clean equipment items are stored. Ensure that proper pest control is performed. Correct By: Correct Prior To Reinspection