The Learning Experience

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* The hand sink in the kitchen area is blocked by multiple packages of English muffins, strawberries, and pasta items making it not easily accessible. Employee relocated all items. Ensure that all hand wash stations are easily accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Turkey deli meat, ground turkey, milk, cream cheese, and mozzarella cheese items-46-49F in the reach in cooler in the kitchen area. Employee stated that all items had been in the unit for an extended amount of time and discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temperature of the reach in cooler was 50-52F. PIC removed all food items from the unit and stated that the unit would not be used until it is maintaining 41F or below. Establishment has a second commercial refrigerator and has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee entered the kitchen from outside two separate times, then went to put on gloves, and handle food items without washing hands. The employee was asked to wash hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. Corrective Action: Corrected at time of inspection.

Inspector's notes

The hand sink in the kitchen area blocked by a fan being stored on the counter in front of it making it not easily accessible. Employee relocated the fan. Ensure that all hand wash stations are easily accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In use chlorine sanitizer at 10-25ppm in the three compartment sink. The employee stated that the establishment used all of the bleach that was available and that there was no more. The PIC sent an employee to purchase bleach and stated that the bleach would be adjusted to proper concentration. Ensure that chlorine sanitizer is at 50-100ppm when being used on food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Bean and cheese item with 11-19 date mark in the reach in cooler. Sausage links, refried beans, corn, alfredo sauce, two packages of prepped pizza items, and turkey and cheese sandwiches in the reach in cooler with no date marks. Employee stated that the sausage and pizza items were all opened or made within the last three days and provided date marks. Employee stated that all other items were from the week prior or unknown and discarded-see embargo form. 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.

Inspector's notes

There is excessive old food debris/soil residue present on the reach in cooler door/handle area, microwave buttons, crockpot, and front of the toaster oven. Ensure that equipment is cleaned frequently enough to preclude accumulation of soil residues. ** The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There are three leaking areas at the three compartment sink; at the facet and at the wash and sanitizing sinks below. Ensure that the plumbing is properly repaired. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection. ===3RD CONSECUTIVE

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.