Georgie's

Inspector's notes

On cook line, observed employee wash hands <5 seconds two different times. Instructed employee on proper handwashing procedures when handwashing. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In kitchen, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At prep sink, leak at faucet. Repair faucet. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee cracked several raw eggs then continued working with cooking equipment without a proper handwash. Instructed empoyee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Instructed employee to exchange empty bottle of sanitizer for full bottle of sanitizer, prime machine, and ensure chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution at warewashing machine, especially at start of day, after exchanging bottles of sanitizer, and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed cooked, peeled potatoes/103F in an open container about 12 inches deep. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per conversation with staff, the potatoes were within safe cooling time parameters. The potatoes being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

In storage/office room adjacent to the bar, observed packaged disposable beverage cups on the floor. Maintain elevated at least six inches from the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soiled surfaces including the cooking equipment and microwave oven. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled flooring especially along walls and under equipment. Clean and maintain as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person-in-charge at the establishment is not a certified food manager. 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

In the walk-in cooler, observed a container each of raw egg wash and waffle mix containing raw egg stored on open shelving over produce items. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed one of two evaporators frozen up and inoperable. (Internal temperatures were observed below 41F.) Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the three compartment sink observed the spray arm leaking and the valve handle missing at the faucet. Repair as needed and maintain in good repair. Corrective Action: Correct prior to next routine inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation......No detectable quaternary ammonium in wiping cloth sanitizer solution. It was determined that the dispenser was inoperable. Quaternary ammonium was added manually to adjust sanitizer buckets to 200-400ppm, and staff indicated that repair service would be scheduled for the dispenser. Correct By: Corrected At Time Of Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves.....Observed food service worker wearing latex gloves. Discontinue wearing latex gloves while preparing food. Gloves removed and approved food grade gloves donned. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination......In prep cooler on the line, observed a container of raw shell eggs stored over open container of peeled cooked eggs and other ready-to-eat foods. Always stored raw animal proteins below ready-to-eat foods. The raw eggs were relocated to the bottom shelf. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd