Gilligan's on Maryland, LLC

Inspector's notes

Observed butter in beverage cooler at 52 °F. Observed minimum air temperature of 52 °F in cooler as measured with min/max holding thermometer. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. Butter had been in cooler for less than four hours as per person in charge. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chorizo in walk-in cooler bearing no date marking. Ready-to-eat (RTE)/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottle of nail polish revomer stored in a bin filled with single serve plastic containers. The person removed the bottle of nail polish to be store properly away from food and food equipment.

Inspector's notes

Observed in-use utensils stored directly on counter and on top of container lids between use.

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 several TCS (time temperature control for safety) food items with internal temperatures between 47F -53F in the prep cooler by the cook . The TCS food items included cooked sausage patties, shredded cheese, sliced deli ham, salsa, cooked chili meat sauce with beans, raw pooled scrambled eggs, and raw shelled eggs. The person in charge stated the food items had been placed into the prep cooler between 2-3 hours ago. The person in charge moved all the TCS food items back into the walk-in cooler for rapid cooling. Discussed TCS cold holding temperature of 41F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. Observed prep cooler by the cook line with minimum ambient temperature of 46F as measured with inspector min/max thermometer. TCS foods inside the prep cooler had internal temperatures between 47F - 53F. All cold holding TCS food must be maintained at 41F or below. The person in charge removed all TCS foods from the prep cooler and stated a work order would be placed for the unit. Discussed not using cooler for cold holding TCS foods until the cooler has been serviced. Re-inspection for cooler will take place by 10-20-23. Correct By: Correct Prior To Reinspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed the person in charge prepare a sanitizer bucket with less than 10 ppm chlorine sanitizer and store the bucket for use by the three compartment sink. The person in charge added chlorine sanitizer until 50-100 ppm chlorine was observed. Observed another sanitizer bucket with 0 ppm chlorine by the dry storage rack. The person in charge stated the bucket had been prepared 2 hours ago and disposed of the solution to make a new sanitizer solution with 50-100 ppm chlorine. Correct By: Corrected At Time Of Inspection