Monroe's Hot Chicken

Inspector's notes

Observed scoops in the dried seasoning to handles stored below the surface of the product. Discussed with PIC in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed frozen icicles build up in the freezer unit. No contamination of food was observed. Discussed with person in charge (PIC) to all equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the handwashing sink near the 3-compartment sink at time of inspection. 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 walk-in freezer in disrepair and dripping with water at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prep table in disrepair at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee adjust hairnet and then go back to prepping chicken order for customer without washing hands. Observed employee adjust glasses and continue prepping an order for a customer without washing hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple chemical spray bottles that were unlabeled containing clear & blue liquids at time of inspection. Person in charge (PIC) labeled the bottles at the time of inspection with the common name of the chemicals. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap at the hand washing sink near the 3-compartment sink at time of inspection. Person in charge replaced hand soap dispenser batteries at time of inspection. Discussed with person in charge (PIC) that hand washing cleanser must be available at hand washing sink at all times. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of mac and cheese with lids on and temperature between 79 to 81*F at time of inspection. Per cook, all items were made less than an hour prior to inspection. Employee removed lids from containers at time of inspection. Reviewed with person in charge (PIC) about proper cooling methods (shallow pans, no lids, ice baths/wands, top shelf of walk-in) at time of inspection. Provided cooling guidance documents at time of inspection. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-3-501.14, P: Cooling. 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 mac & cheese with temperatures between 54 to 56 *F that were prepped on both 2/3 in the walk-in. Observed cheese sauce with a temperature of 109 to 112*F which was more than 5 hours prior to inspection in the walk-in. Mac & cheese and cheese sauce were embargoed at time of inspection. Observed mac & cheese, cooked greens, and cheese sauce stored in deep, double sealed/lidded containers on lower racks of the bakers rack in the walk-in at time of inspection. Discussed proper cooling methods with person in charge (PIC) - shallow pans, ice baths, ice wands, top shelf, & lids off. Cooling guidance was provided to PIC at time of inspection. Discussed proper cooling with the person in charge (PIC). All TCS foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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 no quat test strips available at time of inspection. Establishment utilized quat sanitizer for sanitizing food contact surfaces. Discussed importance of having quat test strips to determine concentration of sanitizer levels. Obtain prior to re-inspection on 2/15. :

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 gloves and go back to making an order. Employee washed hands at the time of inspection. Discussed proper hand washing with the person in charge (PIC) and when hand washing is required. Discussed the importance of proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

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. - Observed no paper towels at the handwashing sink located across from the walk-in. Discussed with person in charge (PIC) that paper towels must be available at handwashing sink at all times. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 cheese sauce and mac & cheese with temperatures between 47 to 54*F that were prepped on both 9/30 and 10/1 in the walk-in. Observed mac & cheese and cheese sauce stored in deep lidded containers at time of inspection. Mac & cheese and cheese sauce were embargoed at time of inspection. Discussed proper cooling methods with person in charge (PIC) - shallow pans, ice baths, lids off. Discussed proper cooling and cooling methods with the PIC. All TCS foods held cooled from 135*F-70*F in 2 hours and from 70*F-41*F within 4 hours for a total of 6 hours to cool below 41*F. Correct By: Corrected At Time Of Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas - Observed missing baseboards and multiple holes on the wall with the prep sink. Observed caulking missing from the handwashing sink across from the walk-in. Repair the baseboard and replace caulking prior to the next routine inspection to restore a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection