De Babel

Inspector's notes

Observed rear side walk-in holding TCS foods such as raw ground beef, raw chicken, half & half, liquid egg, milk, and dolma 46*f degrees. Per owner items had been inside walk-in fridge less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles in kitchen one with quat sanitizer and one with bleach no labels. Bottles labeled with common names. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in fridge holding TCS foods at 46*f degrees via min/max thermometer. front walk-in fridge (in Temperature) connected to rear walk-in fridge. Door opened to equalize temperature. Technician called onsite to repair walk-in. Restored down to 41*f degrees at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, employee handled raw chicken with gloved hands, then removed gloves and donned new gloves to continue working with cooking utensils and other raw and cooked meats without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves once contamination has occurred with raw proteins. Recommend tongs to avoid excessive handwashing/ glove changes during busier times of service. 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. 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 recontamination 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

At back prep table, employee cutting raw radishes with bare hands. Per employee, radishes are served raw and ready to eat. Instructed employee to discard cut radishes, wash hands, and don gloves to continue with process. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, partially cooked french fries without time documentation. Per employee, french fries were prepared within the hour and were properly time stamped at time of inspection.Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee handled raw chicken with gloved hands, then removed gloves and donned new gloves to continue working with cooking utensils without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves once contamination has occurred with raw proteins. 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. 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

In walk in cooler, in shallow covered containers, cooked hummus with internal temperatures of 95*F-101*F. Per manager, hummus was prepared >2 hours. Cooked hummus was discarded. See embargo form. Cooked TCS foods are to be cooled from 135°F to 70°F within 2 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In walk in cooler, several pans of cooked lentil soup/ 50*F prepared and cooling in shallow covered containers. Per employee, lentil soup was prepared within normal time parameters. Containers of lentil soup were uncovered to continue the cooling process. TCS foods are to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked garbanzo beans/ 109*F-124*F cooling in shallow covered pans. Per manager, garbanzo beans were prepared <1 hour. Pans of cooling garbanzo beans were uncovered. TCS foods are to 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee handling raw chicken with gloved hands then continued handling cooking utensils and ready to eat foods without a proper handwash. In back prep area, employee touched trash can with gloved hands then contiued working with serving utensils with same gloved hands. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Recommended using handled utensil on cook line to preventt future cross contamination with raw and ready to eat foods. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked garbanzo beans with internal temperatures of 58*F-65*F. Per employee, garbanzo beans were prepared the previous day and stored in shallow covered containers. Cooked garbanzo beans were discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Repeat Violation 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 3- compartment sink, at dishware surfaces, quat sanitizer with a concentration of 0ppm. After sink was emptied and refilled, chemical dispenser is not dispensing chemicals properly. Employees will manually dilute quat sanitizer at a concentration of 200-400ppm until chemical dispenser is repaired. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after heavy warewashing. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 3-compartment sink, at dishware surfaces, quat sanitizer with a concentration of 0ppm. After sink was emptied then refilled, quat sanitizer with a concentration of 200ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially after heavy warewashing. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. ........Establishment partially cooks french fries and uses time as a public health control. At start of inspection, time was started for fries with a temperature of 65*F. Per employee, french fries were partially cooked about 30 minutes prior to start time noted on clock. Employee changed clock time to reflect correct partial cooking time. Discussed the importance of following time as a public health control procedures for start/ discard time for partially cooked french fries. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling 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. .........In walk in cooler, cooked dolmadakia/ 68*F, cut tomatoes/ 45*F, and on counter in ice bath, cooked rice/ 110*F prepared and cooling in shallow covered containers. Dolmadakia, cut tomatoes, and cooked rice were partially uncovered to continue the cooling process. Discussed proper cooling methods with manager. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Correct By: Corrected At Time Of Inspection