Valley wings

Inspector's notes

Observed raw, boneless wings at 56-64*F in the walk-in cooler, per PIC are from 10am this morning. Ambient air temperature taken of the walk-in cooler with a min/max thermometer was 73*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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 73*F in the walk-in cooler utilizing a min/max thermometer. 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. The PIC will store their wings in the freezer until the unit has been serviced by a professional technician. In person reinspection will be on Tuesday, August 25th. Corrective Action: Correct prior to re-inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no quat testing strips onsite. Test strips are required for any sanitizers used with food contact surfaces. Please provide a photo of the Quat sanitizer test strips via email prior to Monday, February 23rd. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment does not have an assigned person in charge, a certified food manager, or employees with food handler certificates present during inspection with priority violations noted. Please ensure a certified food protection manager is present during all operating hours (please correct within 90 days), and all food handling employees possess a food handler certification within 30 days of employment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment does not have an assigned person in charge, a certified food manager, or employees with food handler certificates present during inspection with priority violations noted. Please ensure a certified food protection manager is present during all operating hours (please correct within 90 days), and all food handling employees possess a food handler certification within 30 days of employment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handsink near 3 compartment sink had no hand soap available at time of inspection, sink was restocked at time. Please ensure all handsinks are stocked with hand washing cleanser at all times. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Raw chicken, baked chicken, and shredded cheese on counters and in non-functioning cooler measured 62-68 degrees F. Employees said items had been put out about an hour prior, items were moved back to walk-in cooler at time. Please ensure time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding or not actively being prepared. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 spray bottles of cleaning chemical without labels being stored on shelf below prep table. Chemicals were identified and labeled at time. Please ensure all hazardous cleaning chemicals are clearly labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sanitizer bucket below prep table measured 0 ppm available chlorine during inspection. Please ensure chlorine sanitizers are maintained between 50-100 ppm and wiping cloths are stored in approved sanitizers between use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses chlorine sanitizer but does not have any chlorine sanitizer testing strips (only pH strips, which do not test for concentration). Please ensure the appropriate sanitizer testing devices are available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a Certified Food Protection Manager (CFPM) certificate posted under a different name than Person in charge (PIC). PIC stated CFPM was not present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwashing sink next to 3 bay sink with paper towels and no soap. Asked Person in charge (PIC) what the sink is used for. PIC stated they do not use that sink for handwashing. Non-handwashing sinks shall not have handwashing aides or devices posted at them. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Correct prior to next routine inspection. 6-301.14 - Core: Handwashing Signage. 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 handwashing sink located in the kitchen area with soap and paper towels with no sign designating the area. Person in charge (PIC) stated all employee handwashing happens at that sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Instructed PIC to add a handwashing sign. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed faucet of 3 bay sink dripping throughout inspection. 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 debris build up in between the flat top grill and table it is placed on in the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a Certified Food Protection Manager (CFPM) certificate posted under a different name than Person in charge (PIC). PIC stated CFPM was not present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chef change gloves without washing hands when switching tasks in the kitchen. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink next to 3 bay sink with paper towels and no soap. PIC stated they will continue to ensure all handwashing aids are stocked at all handsinks.

Inspector's notes

Observed sanitizer bucket located at service counter using chlorine sanitizer at a concentration of 0 PPM. Asked Person in charge (PIC) when the sanitizer bucket was made. PIC stated it was made at the beginning of the day. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. PIC remade sanitizer bucket. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep sink drainpipes leaning into the floor sink. Drainpipe is required to have minimum of 1 inch air gap to prevent backflow from floor sink. Person in charge stated they are unable to fix at the time. Corrective Action: Correct prior to re-inspection scheduled for 4/28. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed faucet of 3 bay sink dripping throughout inspection. 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 debris build up in between the flat top grill and table it is placed on in the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. - Cooked chicken wings at 105 to 109 deg found cooling at room temperature in plastic bins in kitchen area on top of freezer for less than an hour. Discussed cooling methods with person in charge and wings were placed in walk-in cooler to rapidly cool. Proper cooling methods such as placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller) stirring the food in a container placed in an ice water bath must be used in order to allow for proper cooling from 135 deg F to 70 deg F within 2 hours and 70 deg F to 41 deg F within in the following 4 hours. 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. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Handwashing sink in front cooking area area found coming loose from wall and gaps found in wall tiles above it. Large hole and missing tiles observed in front of 3-compartment sink. Premises must be maintained in good repair. Correct By: Correct Prior To Next Routine Inspection