Daily Dose

Inspector's notes

Observed hot water knob at back handwash sink by dishwasher in disrepair. Warm water was available at this handwash sink. Repair all plumbing to a state of good repair prior to next routine inspection.

Inspector's notes

Observed an employee handle toast out of the toaster with their bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at only hand sink behind bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unopened boxes of raw bacon stored above unopened boxes of sealed cartons of pasteurized egg and egg white products. Person in charge was informed that raw animal foods must be stored below or next to any ready to eat foods to prevent contamination. Person in charge indicated they would move the pasteurized eggs products away from the raw animal foods. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no certified food protection manager present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Person in charge indicated they were in the process of getting it. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed white and purple food debris in dicer stored in clean equipment area. Person in charge indicated the dicer had been cleaned. All food-contact surfaces must be cleaned to sight and touch. Person in charge put the dicer in the dish pit to be rewashed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed squeeze bottles of crème fraiche and tomato salsa with internal temperature between 48*F - 50*F in the top portion refrigerated prep unit. Person in charge indicated these bottles had been in the top portion of the refrigerated prep unit overnight and they had not taken internal temperatures of these foods today. 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. Discussed storing TCS sauces in smaller bottles if they are going to kept in the top portion of the refrigerated prep unit to ensure the bottles are adequately refrigerated to hold TCS sauces at 41*F and below. Person in charge willingly discarded of the sauces at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with no date indicating when they were prepared/opened: milk, cottage cheese, and green chili pork. Person in charge indicated these were all prepared/opened between 06/21 - 06/22; person in charge labelled all of these foods. 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). Corrective Action: 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 ready to eat time/temperature controlled for safety dressings with the following prepared dates in a refrigerated prep unit on the cook line: garlic aioli prepared with fresh garlic (2/2), red salsa (2/6), and Russian dressing prepared with fresh garlic (2/4). Employee indicated that these dates were correct and willingly discarded of these foods. Employee was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection