Village Inn

Inspector's notes

Observed pork carnitas, sausage crumble, diced ham, and chicken breasts in the make-line unit with no date marking sticker. Person in charge stated they were prepared on 5/4 and had employee place a sticker on all items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage links hot holding under the warmer on the cook-line with internal temperatures of 122-128F, probe thermometer, verified by PIC. According to PIC, the sausage was hot holding for around 2 hours. Cook voluntarily discarded the sausage links, see embargo form. PIC will have cooks prepare and hold less sausage and/or monitor the hot holding temp to ensure that TCS foods are at 135F or more. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. Corrective Action: Corrected at time of inspection. ===2ND CONSECUTIVE

Inspector's notes

Observed diced tomatoes and hashbrowns in the top of the make-line unit ranging from 45*F to 46*F using probe thermometer, verified by PIC. Person in charge stated the tomatoes were in the unit more than six hours and the hashbrowns were in the unit for approximately one hour. Person in charge voluntarily discarded both items - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 deep, covered and stacked metal containers of reconstituted hash browns cooling in the walk-in cooler. The hash browns were prepared the evening prior to inspection and observed with internal temperatures of 45-48F, probe thermometer, verified by PIC. PIC voluntarily discarded the hash browns, see embargo form. Discussed proper cooling methods such as using loosely covered or uncovered shallow unstacked metal pans in the walk-in cooler or freezer to rapidly cool TCS foods. TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC will retrain employees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage links hot holding under the warmer on the cook-line with internal temperatures of 114-129F, probe thermometer, verified by PIC. According to PIC, the sausage was hot holding for around 2 hours. Cook voluntarily discarded the sausage links, see embargo form. PIC will have cooks prepare and hold less sausage and/or monitor the hot holding temp to ensure that TCS foods are at 135F or more. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crepes at 53*F in the top of the make-line unit on the right. Per the person in charge the crepes were placed in the unit at approximately 8am, time of inspection was approximately 10am. Corrective Action: Corrected at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Observed the dish employee rinse soiled dishes, place into dish racks and load into dish machine. Dish employee then began to unload the clean dishes, without washing hands. PIC instructed employee to wash hands and rewash contaminated dishes and equipment. Observed cook use gloved hands to crack raw shell eggs into a pan, remove the gloves and don a new pair, then handle clean utensils and plates for immediate service, without washing hands after removing contaminated gloves. PIC instructed employee to wash hands. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Corrective Action: Corrected at time of inspection.

Repeat Violation 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 the cook in the egg station use gloved hands to crack raw shell eggs into a pan, change gloves and begin handling clean plates for immediate service and clean utensils without washing hands in between glove changes. PIC instructed cook to wash hands and clean and sanitize any contaminated surfaces. PIC placed a supply of sher-mitts at the egg station for cook to use while cracking eggs. According to o PIC, the policy is to use sher-mitts as a utensil to crack raw eggs to prevent gloves from becoming contaminated. When not available for handling raw proteins, hands must be washed in-between glove changes due to contamination. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding. >>> Observed 2 metal pans of country gravy hot holding in the middle steam table at the cook-line with internal temperatures of 100-130F, and cooked sausage patties in a warmer at the grill with internal temperatures of 120-125F, probe thermometer, verified by PIC. According to PIC, the country gravy was reheated less than 4 hours prior to inspection and the sausage patties cooked within 30 minutes. PIC instructed cook to reheat the gravy and patties to at least 165F. The line check was performed 30 minutes prior to inspection and hot holding items were observed to be at 135F or greater. Discussed the procedures for monitoring temperatures and corrective actions. PIC will retrain employees to ensure that TCS food are reheated and/or cooked to the proper temperature and routinely monitor the food and equipment temperatures. Cooking or hot holding that follows temperature abuse may not make the food safe. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. >>> Observed liquid egg whites, liquid whole eggs, raw shell eggs, cooked sausage crumbles and corned beef hash cold holding in the egg reach-in refrigerator with internal temperatures of 44-50F. Observed cut lettuce, cut tomato, sliced deli turkey/ham/corned beef, cooked chicken, hardboiled eggs, raw sausage links/patties, cooked rice, cooked stuffing and cooked beef pot roast cold holding in the sandwich reach-in with internal temperatures of 53-54F. Temperatures taken with probe thermometer and verified by PIC. According to PIC, at the time of opening equipment and food observed at 41F or less; TCS food temperatures above 41 were observed during the line check prior to inspection and the food should have been rapidly cooled to 41F or less in the walk-in cooler or with ice. The circuit breakers for the cook-line equipment have been faulty and PIC suspects that is what caused the temperatures above 41F. All refrigeration observed at 41F or less during inspection. The TCS foods were placed into the walk-in cooler to rapidly cool during the inspection. Discussed implementing corrective actions once TCS foods are observed to be in the danger zone of 41-135F, to prevent foodborne illness. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 sliced ham, sliced turkey, cut lettuce, and hardboiled eggs in the cook-line reach-ins without date marks. PIC labeled the TCS foods with the correct start date. TCS food must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC will review the date marking policy with employees. Correct By: Corrected At Time Of Inspection