Feringhee

Inspector's notes

In the cold table to the right of the doorway next to the cooks line, observed a medium plastic container of yogurt with an internal temperature of 51 degrees F, a gallon of milk with an internal temperature of 51 degrees F, and a large metal tray of sliced cheesecake with an internal temperature of 49 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Person in charge (PIC) stated items were placed in unit 1 hour prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Using min/max thermometer, ambient temperature of the unit was 48.9 degrees F. PIC will discontinue using unit for TCS items until the unit is repaired. Corrective Action: Corrected at time of inspection. 4th Repeat violation.

Inspector's notes

Observed water leaking from under the 3 compartment sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the hot water for the hand sink in the bar area and one of the hand sinks in the food preparation area only reaching 70 deg F. Restore water to the required temperature. Will re-inspect. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw shelled eggs used for making drinks in the bar reach in unit that was holding >41 deg at internal temperature of 56 deg F. Manager informed the eggs have been cold holding in unit since the night prior and discarded. This is the third consecutive violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Front bar reach in unit holding temperature at 56.4 deg F (according to the min/max thermometer). TCS food cold holding in unit was discarded or redirected to alternate units. Currently there is no TCS food cold holding in unit. Manager will call for repair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee handling raw chicken touched the handle of the cook line reach-in without washing hands. Manager had employee wash hands and sanitize the handle. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. No soap at the hand washing sink on the eastern end of the cook line. Manager provided. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Carton of raw shell eggs stored on upper shelf in bar reach-in above juices and mixers available for service. 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. Raw chicken chopped on the cook prep table immediately next to clean food service bowls available for service. Manager had bowls removed to dishwashing and area washed and sanitized.

Inspector's notes

Corrective Action: Corrected at time of inspection. Whipping cream in insulated, sealed and charged whipping dispensers filled previous day at 46*F and 51*F internally available for service in the reach-in. Embargoed, manager discarded. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Corrective Action: Corrected at time of inspection. Accumulation of food debris inside utensil storage bins and inside dry dipper well at bar holding bar utensils. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked beans, yogurt and cooked sauces in the desert area reach-in at 50-53*F internally. Manager stated they had been in the unit less than two hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Raw shell eggs in the bar area reach-in at 52*F. Manager stated they had been in the unit since the previous evening. Embargoed, manager discarded. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

House-made spice mix containing tomato puree held on counter at at 64*F internally, under time control without a discard time or written procedure. Must provide written time as a control procedures prior to re-inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Corrective Action: Correct prior to re-inspection. Raw shell eggs available in the bar reach-in for use in a cocktail. The cocktail containing egg was not marked with the advisory statement of disclosure. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement.

Inspector's notes

Corrective Action: Correct prior to re-inspection. Desert area cold table holding TCS foods 50-53*F, unit read 53*F on min/max thermometer. Bar reach-in holding raw shell eggs at 52*F while unit read 53*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Corrective Action: Corrected at time of inspection. Tray of cooked vegetable mix (at 49*F internally) cooling in the low-boy reach-in stacked under trays of other foods. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Garlic paste stored in a non-food utility bucket. Use of non-food grade containers is not approved for storage of open food items to prevent migration of deleterious substances. Manager had garlic paste transferred to food-safe container.

Inspector's notes

Corrective Action: Corrected at time of inspection. Raw shell available as an ingredient in the sour, listed on the menu without consumer advisory. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Manager had menus marked with the advisory reminder and disclosure.

Inspector's notes

Corrective Action: Corrected at time of inspection. Shut-off nozzle connected to hose on the mop sink faucet downstream of the atmospheric vacuum breaker. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash.......Employee took a drink from their screw-on cap beverage container, replaced the cap and returned to handling food without washing hands. Manager had employee wash 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 VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. .......No detectable sanitizer in automatic low temperature dishwasher at the bar. Manager had the glassware in the dishwasher moved to the main kitchen dish machine to be re-washed and properly sanitized.. 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. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage....Several in-use utensils stored in pans of water between 94*F and 120*F. Manager had utensils replaced with clean in pans of water at least 135*F or above, or stored dry. 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.......Employee handled ready-to-eat pani puri with bare hands. Manager discarded the pani puri that were handled and reviewed the requirement against bare hand contact with ready to eat food with the employee. 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 VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. .....Flats of raw shell eggs stored in the walk-in on wire shelf above containers of ready-to-eat chutney. Manager moved items to proper storage. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. ....Food debris on the back of the blade and blade guard of the slicer last used and cleaned the day before, per manager. Manager had the slicer properly cleaned and sanitized. 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. Correct By: Corrected At Time Of Inspection