Clarendale

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed two or more wet wiping cloths on the bottom shelf of the in-use reach-in prep cooler on the cook-line. Cooks have placed the cloths in the bottom of the cooler to absorb condensation and leaking water. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution of adequate concentration between uses. PIC instructed employee to remove the wiping cloths. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink at the end of the cook-line, across from the office, to be slow draining. PIC contacted maintenance during the inspection to service the drain. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee in the rear prep area handled personal phone; then went to handle a clean bowl and blueberries without washing hands. Second employee handled dirty equipment in ware wash area; then went to handle clean items without washing hands. The employees were asked to wash hands. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* House made deli sandwiches without date marks, hard boiled eggs with no date mark, house made salsa with no date mark, beef item with use by date of 5-21, three pastrami items with use by date of 5-20, two trays of sweet potatoes with no date marks, turkey deli meat with no date mark, and marinara sauce with use by date of 6-1 in the walk in cooler. PIC was unsure of when some of the items were made/opened and voluntarily discarded all items-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

Quat sanitizer solution in cloth buckets with concentration at less than 150ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple pieces of equipment in clean storage with old date mark and/or date mark residue adhering. PIC stated that all equipment would be properly cleaned. Ensure that equipment and utensils are properly scraped before washing to remove all residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed several fruit flies in the warewashing area and on the ceiling outside of the walk-in cooler. PIC is aware of the fruit flies and is actively working on eliminating or limiting harborage conditions such as standing water, soil/grease, build-up in drains etc. The next pest control visit/treatment is scheduled on 2/20. The invoice can be provided by email for the re-inspection. Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed several metal and plastic pans stored as clean on racks near the cook-line and a clean rack in the ware washing area, with food debris/soil on the inside food contact surfaces. The pans are used to store TCS foods. PIC moved the soiled dishes to be rewashed and sanitized. PIC will retrain employees to pre-clean dishes as necessary and to inspect the dishes for cleanliness prior to storing as clean. TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed house-made tuna salad (dated 1/3), house-made spinach/artichoke dip (dated 1-2), and house-made salsa verde (dated 1-2) in reach-in refrigerators on the cook-line/servers area. The TCS foods observed to be held 3-4 days past the discard date. PIC discarded the TCS foods, see embargo form. Date marking requirements apply to containers of processed TCS food that have been opened and to food prepared by a food establishment, in both cases if held for more than 24 hours, and while the food is under the control of the food establishment. Based on a predictive growth curve modeling program for Listeria monocytogenes, ready-to-eat, time/temperature control for safety food may be kept at 41F, for a total of 7 days. Adding 6 to day one (6+1) determines the discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several (50+) fruit flies in the following areas: soda room, ware wash room, the back prep area and the bakery prep area. PIC is aware of the fruit flies and is actively working on eliminating or limiting harborage conditions such as standing water, soil/grease, build-up in drains etc. The next pest control visit/treatment is scheduled on 1/16. The invoice can be provided by email for the re-inspection. Re-inspection 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observe inside main walk in unit on speed rack to left of unit fans observed raw ground beef patties stored directly above open raw bacon sheets. Notified Person In Charge (PIC). PIC moved raw bacon to be above raw beef patties. Also observed on another speed rack with raw ground beef stored directly above raw pork. PIC moved raw pork to be above raw beef patties. ===Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. 2nd Consecutive violation. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main high temperature dish machine consistently reaching only 150*F-152*F with inspector min/max thermometer. Notified Person In Charge (PIC). PIC confirmed temperatures observed. PIC has put in work order to correct high temperature dish machine. All food equipment and containers will need to sanitized at working three compartment sink. =====Food safety high temperature needs to be 160*F with min/max thermometer. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed multiple small and medium sized metal pans with white; yellow, brown organic matter on inside and outside. Observed white organic matter residue on clean food contact clear plastic containers on inside and outside. Notified Person In Charge (PIC). PIC will have dish washers re-wash and sanitize all food contact containers listed. ==========Clean to sight and touch.

Inspector's notes

Observe inside main walk in unit on top of speed rack to left of unit observed clear bag with baked bread. Observed on bread excessive blue organic matter growing on sides of baked bread. Notified Person In Charge (PIC). PIC moved bread bag and discarded. ===Condition - food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observe inside main walk in unit on speed rack to left of unit observed open raw fish stored directly above ready to eat turkey and ham. Notified Person In Charge (PIC). PIC moved raw fish from cooked tcs foods listed. ===Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large tray of cut cantaloupe and melon fruit salad stored in bottom shelf of two door refrigerator with internal temperature of 52*F-54*F. Notified Person In Charge (PIC). Per PIC the employee prepared the cut salad 1-2 hours prior to inspection start time. Temperature of upright unit indicated 43*F; min/max read 42.7*F-44.4*F on bottom shelves. Directed employee to place cut cantaloupe to main walk in unit to cool to 41*F. Verified after 1 hour. ====improper Cooling method used.

Inspector's notes

Observed food service worker inside kitchen areas with blue bandage on right hand index finger. Notified Person IN Charge(PIC). PIC directed employee to put on gloves when working inside kitchen areas and food preparation. Bandage was used to cover up bleeding cut.=== Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels in main prep area hand-sink with workers actively working next to hand sink. Notified Person In Charge (PIC). PIC restocked hand sink with paper towels. ======All hand sinks need to be stocked with paper towels at all times. 2nd Consecutive violation. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed two hand sinks back of house with both hand sinks full of ice and red chunks of food debri inside the hand sinks. Notified Person In Charge (PIC). Hand sinks are not to be used as dump sinks. Hand sinks to be used for only hand washing. =========Not used for other purposes than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment is using high temperature dish machine. Log has not been used since Novembre 2024. Unit indicates wash temp as 153. After three checks all temperatures with inspector min/max thermometer was 153*F-154*F. Notified Person In Charge (PIC). PIC will set up working three compartment sink to sanitize all food contact equipment until technician arrives. =====Proper hot temperature to sanitize food contact equipment is 160*F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 plus employees inside kitchen areas with no hair restraints. Notified Person In Charge (PIC). PIC ensured all employees are wearing hair restraints or hair nets. ====A food handler has unrestrained hair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Handwashing sink at end of cookline with no paper towels. Person in charge (PIC) replaced the paper towels. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

A tray of raw ground beef patties observed stored above covered raw fish in the walk-in cooler on a rack. A covered bowl of raw chicken stored above a covered container of lettuce in the make table refrigerator on cookline. All items were moved and stored properly by person in charge. 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

Observed multiple tcs food items kept past expired dates inside kitchen refrierators and main walk in refrigerator: tortellini pasta from 10/12 expired on 10/18; cooked pears from 10/2; expired on 10/8. Notified Person In Charge (PIC). PIC confirmed dates and discarded expired food products listed. ====A food shall be discarded if: It exceeds the 7 days at 41ᵒF. It is in a container or package that does not bear a date/day and has been held for > 24 hours. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. ===Observed main line cook with gloves proceed to grab items directly off floor with right gloved hand. Employee proceeded in taking off gloves and with contaminated right hand directly touched clean food contact equipment from prep line. Employee proceeded to touch areas and equipment on main cookline with open food. Notified Person IN Charge (PIC) to direct employee to wash hands appropriately. ======Employee not washing hands after engaging in other activities that may contaminate the hands. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. ===Observed no hand soap at handwashing station to right of mop sink room close to Memory Care area. Notified Person In Charge (PIC). PIC restocked hand sink with hand soap. ========At all times hand soap needs to be stocked at hand sinks. 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/AMCToolbox--- Handwashing. 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.----Employee handled salad lettuce with bare hands. Employee was asked to discard all ready to eat food that was touched with bare hands and put on gloves. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.-----Slicer stored as clean with excess old food debris present along the blade area. PIC stated that the slicer would be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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.----Large covered container of pot pie mix-109-111F cooling in the walk in cooler. PIC stated that pot pie had been placed into the walk in about an hour prior and uncovered the container to cool faster. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Correct By: Corrected At Time Of Inspection