SugarJam The Southern Kitchen

Inspector's notes

Observed faucet at three compartment sink and pipes underneath three compartment sink leaking at the time of inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed waffle batter 49*F in ice bath at the time of inspection. Per PIC, establishment uses time as a control for waffle batter and discards after 4 hours. 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. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, employee handling personal cell phone with gloved hands then handled ready to eat foods with same gloved hands. Observed several employees touching clothing then handling ready to eat foods without proper handwash. Instructed all employees to wash hands and don gloves to continue with tasks. 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

On cook line, in hot holding wells, scrambled eggs/ 109*F and crab balls/100*F out of internal temperatures. Per employees, hot food were prepared <2 hours. Instructed employee to remove double pans and have food pans sitting in hot water to maintain proper temperature. Employees reheated crab balls and eggs to 165*F to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing area, observed employee on two instances handled dirty dishware then immediatly handle clean dishware and handle trash bag then handle clean dishware without handwashing between both tasks. Instructed employee to re-wash dishware, and wash hands to continue with task. 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. 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

Second Consecutive Violation. On cook line, liquid eggs, shredded cheese, spinach, and shell eggs with internal temperatures of 48*F-55*F. Per employee, TCS foods were removed from cold holding <2 hours. Employee remade ice bath to rapidly cool liquid and shell eggs, shredded cheese, and spinach to proper temperature. Discussed use of ice baths instead of containers sitting on ice. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, buckets of thawing chicken stored directly on ground and under pipes of prep sink. Employee moved thawing chicken to walk in cooler to prevent contamination from pipes and continue the thawing process. Corrective Action: Corrected at time of inspection.

Inspector's notes

At mop sink, four connection valve connected to mop sink, downstream of atmospheric vacuum breaker. Employee removed valve. Discontinue use of four connection valve at mop sink. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in top and bottom of prep table cooler, TCS foods (cut melons, cut cooked meats, raw shell eggs, shredded cheeses) with internal temperatures of 50*F. Per manager, TCS foods were placed in prep table <2 hours. Manager moved TCS foods to walk in cooler and ice baths to rapidly cool back down to the proper cold holding temperature. Ambient temperature of prep table cooler was 49.4*F. taken with inspector min/max thermometer. Discontinue use of prep table cooler for storing of TCS foods until repaired. Repair company was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At mop sink, Y-valve type device connected to main faucet of mop sink, with two hoses attached, downstream of atmospheric vacuum breaker. Employee disconnected y-valve at time of inspection. Recommended addition of another hose bib or quick disconnect. Corrective Action: Corrected at time of inspection.

Inspector's notes

At prep sink, employee washed several knives then placed on magnetic knife strip as clean. Employee was instructed to move knives to warewashing machine for proper cleaning of food contact surfaces. Food-contact surfaces must be properly sanitized after washing and rinsing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In prep area, employee handling raw chicken with gloved hands, then started working with food containers without a handwash and glove change. Manager instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of handwashing and glove usage after contamination. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment unable to locate quat test strips for monitoring sanitizer solution at 3 compartment sink and wiping cloth buckets. Inspector provided quat test strips at time of inspection. Maintain sanitizer test strips available for use at all times. Corrective Action: Corrected at time of inspection.

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. .............On cook line, employee cracked raw shell eggs then changed gloves without washing hands, to continue working with cooking equipment. Instructed employee to remove gloves, wash hands, and don new gloves to continue with tasks. At warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash in between each task. Manager reviewed handwashing with dishwasher. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. 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. 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. .........At in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. After empty bottle of sanitizer was exchanged and machine was primed, chlorine sanitizer with a concentration of 50-100ppm at dishware surfaces. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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. ...............At bar, wine bottle stored in consumer ice. Employee removed wine bottle and removed ice. After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ..........No hand drying towels at waffle station/ preparation area handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Correct By: Corrected At Time Of Inspection

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. ...........On cook line, in top and bottom of prep table cooler, TCS foods (diced ham, sliced deli meats, liquid eggs, shredded cheeses, sliced and diced tomatoes) with internal temperatures of 55*F-60*F. Per employee, TCS foods were in prep table cooler within normal time parameters. Employees discarded TCS foods (diced ham, sliced deli meats, liquid eggs, shredded cheeses, sliced and diced tomatoes) for quality. Ambient temperature of prep table cooler was 45*F-48*F, taken with inspector calibrated thermometer. Discontinue use of prep table cooler for storing of TCS foods until able to maintain proper cold holding temperatures throughout the day, especially during busier times of service. Repair company was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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. 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. ..........At in use bar warewashing machine, at food contact surfaces, no detectable chlorine sanitizer. After several attempts to prime machine, unable to obtain accurate chlorine concentration. Bar warewashing machine was placed out of order and main warewashing machine will be used for all warewashing purposes until repaired. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer concentration throughout the day, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection

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. .........On cook line, crab balls/ 90*F-110*F and scrambled eggs/ 110*F-120*F out of internal temperatures. Scrambled eggs were discarded for quality and crab balls were re-heated to 165*F to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Correct By: Corrected At Time Of Inspection