Emilio's Catering

Inspector's notes

Observed various unused equipment, tires, debri in back of facility. Discussed with PIC cleaning an removing unnecessary items to prevent rodent harborage.

Inspector's notes

Observed no employee with CFPM. Discussed with PIC that one employee during hours of operation and at time of inspections must have CFPM.

Inspector's notes

Observed wet wiping cloths being used without sanitizer bucket throughout establishment. Discussed with PIC that any wet cloths used to wipe down food contact surfaces must be stored in sanitizer bucket. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple types of deli meat sandwiches being prepared with meat temperatures at 45*F or greater. 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. As per the owner, items had been brought out to assemble sandwiches approximately 30 minutes prior to inspection. Once sandwiches are assembled they are returned to walk in cooler to chill back to 41*F. Meats not being used were returned to refrigeration until those sandwiches are to be assembled. Advised owner that smaller amounts of product/ingredients should be brought out when assembling and returned to walk in cooler or refrigeration once assembled. Verify product is at 41*F and then package. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 employees at 3-compartment sink only washing and rinsing metal hotel pans before placing them onto a metal cart and storing the hotel pans with other clean utensils and equipment on storage shelves. Please ensure food contact equipment and utensils are sanitized after washing and rinsing before being stored as clean. The designated "sanitize" basin at the 3-compartment sink was not set up for use. Employees remade sanitizer mixture at proper concentration and re-washed, rinsed, and sanitized the pans during the inspection to correct. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 several types of cooling foods, including recently-cooked chicken enchiladas, cooked green salsa, and chicken salad prepared at ambient temperature, in metal pans tightly covered with plastic wrap and lids in the walk-in refrigerator. Containers of chicken salad were Please ensure cooling foods are cooled in containers that will facilitate the cooling process. Employees removed lids and plastic wrap until cooling had completed and rearranged pans into a single layer to correct during the inspection. All foods were within the proper parameters for cooling times and temperatures. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 grab RTE hamburgers with bare hands while packaging hamburgers on-site. Discussed the importance of preventing bare hand contact with RTE foods with the employee and PIC. PIC provided gloves to employee at the time of inspection. Correct By: 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 a pan of brown gravy with significant green/blue organic matter growth throughout. PIC voluntarily discarded gravy at time of inspection. Discussed the importance of checking the integrity of all food stored in facility. PIC discussed with manager on site increasing the frequency of checking the integrity of the food. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 RTE food items prepared by the establishment: mashed potatoes with a prep date of 11/21/2023, and tater tots with a prep date of 11/20/2023, . The food items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection