Eggstasy Restaurant

Inspector's notes

Observed peach-colored organic matter build-up inside of the catch and lines of the bar's inside-most soda gun and along the ice ramp in rear ice machine. Food contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection. 2nd consecutive violation

Inspector's notes

Observed mozzarella balls in the cookline prep table at 54°F. Mozzarella balls were dried out and hard. 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. PIC had stated that the balls were placed in the prep table only a couple hours prior. PIC discarded the mozzarella balls for quality concerns. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drainage pipes for both the main dishwasher and the dishwasher laying inside of the drains at time of inspection. Pipes need to be elevated above the drains with a 1-inch air gap. 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 handwash sink next to the warewashing area did not have any hand drying provision. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soda guns with black organic matter caked inside of the nozzle. All food-contact surfaces must be cleaned to sight and touch. Nozzles were were properly cleaned and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced ham in the walk-in fridge with no date marking. 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). Per PIC, ham had been prepared the day prior. PIC created date marking for the sliced ham at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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. Addl Notes: *2nd Consecutive Violation* Observed plastic buckets of cubed ham and cut broccoli in the walk-in fridge with the date mark 1/12. 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw liquid eggs received and accepted from commissary delivery at 47-48*F at the time of inspection. TCS food shall be received at 41°F or below; except Raw eggs can be received at 45°F or less; Cooked TCS food and received hot shall be at 135°F or above. Discussed with PIC the importance of taking temperature of TCS items before accepting them. PIC obtained log of temperatures taken from the commissary less than 4 hours prior to delivery and TCS foods were cooled to 41*F at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cambros of butter with milk as an ingredient on the cookline 79*F-81*F, individually portioned containers of butter in a reach in cooler 65*F, individually portioned TCS salsa with cut tomatoes 57-59*F and tzatziki sauce with yogurt as ingredient 58*F above the fill line of the cold table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. 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. PIC stated food items have been out of refrigeration since 7:30am, greater than 4 hours prior to inspection time. All TCS foods improperly cold held were discarded by PIC at time of inspection. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE/TCS cooked sausage with 9/20 date mark at the time of inspection. 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). PIC was instructed to discard all RTE/TCS foods past 7 days of preparation at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of Advil medicine stored above prep table on the cookline at the time of inspection. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use utensils by the waffle maker resting on a towel, tongs hanging on equipment handle on the cookline at the time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Consecutive repeat: 3rd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 employee beverages and two open bowls of employee food stored on top of mechanical dishwasher at the time of inspection. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur. Instructed PIC to have a designated area to prevent possible contamination. Consecutive repeat violation: 3rd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw ground beef and raw ground pork sausage stored above raw bacon in the walk in fridge. 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 was instructed to properly store all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer below 50ppm at the bar dishwasher. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to the dishwasher in the kitchen to be washed, rinsed, and sanitized at the time of inspection. PIC will use the kitchen dishwasher until the bar concentration levels are between 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tubs of butter with milk as an ingredient and individually portioned containers of butter on the counter of the prep line at 75*F. Observed individually portioned TCS salsa with cut tomatoes 54*F and tzatziki sauce with yogurt as ingredient 64*F above the fill line of the cold table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. PIC stated food items have been out of refrigeration for less than 4 hours. 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 ice scoop handle in ice bin at the bar making direct contact with the ice. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Consecutive repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed air gap of less than one inch between the pipe for the dishwasher at the bar and the espresso machine. An air gap of 1 inch above the floor drain is required for backflow prevention. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee beverage and purse stored on shelf directly above clean dishes. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur. PIC moved the drink and purse to a designated area to prevent possible contamination. Consecutive repeat violation: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge (PIC) was not a certified food protection manager. 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 the person washing the dishes touching and rinsing visibly dirty pans then without taking her gloves off and without washing her hands, proceeded to put away clean, condiment and syrup containers from the dishes that came from the dishwasher after being cleaned. 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. PIC had the dishwasher take off her gloves, wash her hands properly and put on new gloves before returning to put away clean dishes. The clean dishes that had just been put away were run through the dishwasher again. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no handwashing signage at any of the hand sinks in the facility including the bar area, bathrooms, two by the cook line and one by the dishwasher. Handwashing sinks are required to have proper signage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a knife between uses stored between the front-line cold holding unit and the prep table next to it.

Inspector's notes

Observed a prepped container or hardboiled eggs stored above raw beef in the walk-in cooler. PIC stated the hardboiled eggs were for employee consumption. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC removed the eggs from the walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chorizo, cheddar cheese, parmesan cheese at 46-48 degrees F. Items were prepared less than 4 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. >>> Observed ice and cleaning pad in basin of handwashing sink behind bar. Handwashing sinks shall not used for other purposes than handwashing. Discussed importance of handwashing sink operation with Person in Charge. Ice and cleaning pad were removed from sink. 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 Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. >>> In walk-in refrigerator, observed 2 containers of cooked barbacoa, 1 container of cooked mashed potatoes and 3 sheet tray of cooked crepes (made with eggs) without date marking. Per Person in Charge (PIC), barbacoa, potatoes and crepes were cooked and placed in walk-in more than 24 hours prior. TCS (time/temperature controlled for safety) food to 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. Discussed importance of proper date marking with PIC. PIC date marked foods. 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. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>> On cookline, observed knives used for food-contact, stored in between refrigerated make table and steam table. In-use utensils may be stored on a clean, dry surface that is easily sanitized, under running water or in water at 135*F or above. Person in Charge moved knives for proper storage. Correct By: Corrected At Time Of Inspection