Bird Talk Chicken

Inspector's notes

Observed bowls stored in sauces, scoops with handles touching the product and utensils in room temperature water. Discussed with person in charge (PIC) 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large white plastic pickle containers filled with other products. Discussed with PIC Single-use food containers are intended for single-use and are not be re-used for storage of food. Discussed to either line the containers with a single use food grade bag or replace with food safe containers designed to be washed and reused. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cheese sauce in hot holding well in the back of house with temperatures between 119 to 120*F at time of inspection. Per cook, cheese sauce was heated up an hour prior to inspection. Per cook, cheese sauce gets reheated to 110*F on the stove prior to being moved to the hot holding steam table. Reviewed proper reheating procedures with cook and PIC at time of inspection. When reheating food on the stove it should be reheated up to 165*F prior to being hot held at or above 135*F in a steam table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw cut chicken tenders in a beverage cooler with temperatures of 61*F in the back of house. Per cook, chicken tenders were cut less than 2 hours prior to inspection and then placed into beverage cooler. Cook moved raw chicken tenders to the walk-in cooler to rapid cool at time of inspection. Observed Cole slaw, shrimp salad, egg wash, and cut tomatoes with temperatures between 54 to 55*F in the prep table at time of inspection. Per cook, all items were restocked or made less than 3 hours prior to inspection and directly placed into the prep table at time of inspection. Observed ambient temperature of the prep table at 50*F at time of inspection (see # 33). Observed cooked noodles sitting out at ambient temperature next to the steam table with an internal temperature of 79 to 81*F at time of inspection. Per employee, noodles were placed on the counter 2 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table with ambient temperature of 50*F at time of inspection. Observed multiple TCS food items in prep table with temperatures between 54 to 55*F at time of inspection (see #22). 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. Corrective Action: Correct prior to reinspection on 8/28.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cheese sauce in hot holding well in the back of house with temperatures between 119 to 120*F at time of inspection. Per cook, cheese sauce was heated up an hour prior to inspection. Per cook, cheese sauce gets reheated to 110*F on the stove prior to being moved to the hot holding steam table. Reviewed proper reheating procedures with cook and PIC at time of inspection. When reheating food on the stove it should be reheated up to 165*F prior to being hot held at or above 135*F in a steam table. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw cut chicken tenders in a beverage cooler with temperatures of 61*F in the back of house. Per cook, chicken tenders were cut less than 2 hours prior to inspection and then placed into beverage cooler. Cook moved raw chicken tenders to the walk-in cooler to rapid cool at time of inspection. Observed Cole slaw, shrimp salad, egg wash, and cut tomatoes with temperatures between 54 to 55*F in the prep table at time of inspection. Per cook, all items were restocked or made less than 3 hours prior to inspection and directly placed into the prep table at time of inspection. Observed ambient temperature of the prep table at 50*F at time of inspection (see # 33). Observed cooked noodles sitting out at ambient temperature next to the steam table with an internal temperature of 79 to 81*F at time of inspection. Per employee, noodles were placed on the counter 2 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table with ambient temperature of 50*F at time of inspection. Observed multiple TCS food items in prep table with temperatures between 54 to 55*F at time of inspection (see #22). 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. Corrective Action: Correct prior to reinspection on 8/28.

Inspector's notes

Observed large volume of water to spew out of atmospheric vacuum breaker (AVB) when faucet is turned on. Water exiting from AVB indicates that system is not working properly and there is potential to contaminate water supply. Must repair all plumbing to a state of good repair prior to reinspection. Corrective Action: Correct prior to re-inspection on 2/3/2025.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. 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 paper towels at the handwashing sink in the back of house at time of inspection. 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 a sanitization bucket with chlorine sanitizer near the 3-compartment sink, which tested above 200 ppm. Person in charge (PIC) diluted sanitization bucket & the sanitizer solution retested at 100 ppm. Sanitizer must test between 50 to 100 ppm & must be tested every time solution is made. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a live German roach on mop sink faucet at time of inspection. Inspector turned on mop sink faucet and observed about 20 live German cockroaches expelled out from the leaking AVB at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 2/6/2025.

Inspector's notes

Observed cole slaw, cut tomatoes, and cut lettuce in the prep table with temperatures between 54 to 58*F at time of inspection. Per person in charge (PIC), all items were placed in the prep table less than 3 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table with an ambient temperature of 52.8*F holding TCS food items with temperatures between 54 to 58*F (see # 22) at time of inspection. Discussed proper cold holding temperatures with PIC at time of inspection. 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. Corrective Action: Correct prior to re-inspection on 8/15/2024. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: Observed cooked noodles with a lid on the container and with a temperature of 102 to 105*F in a container sitting out on a prep table at ambient temperature at time of inspection. Per person in charge (PIC) item was cooked within an hour of inspection and cooling. PIC moved item to walk-in to rapid cool at time of inspection. Observed cooked chicken wings with a temperature of 119 to 123*F sitting out on a prep table at ambient temperature at time of inspection. Per PIC, cooked wings were made within an hour of inspection and left out to cool. PIC moved wings to walk-in to rapid cool at time of inspection. Discussed with PIC about proper cooling methods and cooling procedures. TCS foods must 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. Provided PIC with cooling guidance documents at time of inspection. Corrective Action: 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. - Observed no paper towels at the handwashing sink in the employee bathroom at time of inspection. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; 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/4616/25575/AMC-Toolbox---Cooking. - Observe partially cooked chicken wings in a pan in a prep table with a temperature of 70*F at time of inspection. Per person in charge (PIC), wings are partially cooked and then cooled, and then cooked all the way up to 165*F as orders come in. Discussed with PIC about discontinuing non-continuous cooking procedures at time of inspection. Per PIC, wings were partially cooked less than an hour prior to inspection. Employee fully cooked chicken wings up to 165*F at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use - Observed ant and roach killer spray in employee restroom of establishment. Instructed person in charge (PIC) to remove aerosol cans of ant and roach killer and ensure that pest control is only be performed by a licensed pest control company. PIC removed can of ant and roach killer at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed a significant amount of soil/debris/grease build up on the vents of the hood above the cook top and fryers. Discussed cleaning frequency with person in charge. Person in charge will increase cleaning frequency. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. - Observed a white and blue, fuzzy organic matter growth throughout open bag of shredded cheese in the bottom of the prep table. Employee voluntarily discarded. Food items must be safe, unadulterated, and honestly presented. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. - Observed whole shell eggs stored above box of lettuce in the walk-in. Person in charge (PIC) moved the eggs below the box of lettuce at the time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals. - Observed a sanitization bucket with chlorine sanitizer near the register, which tested above 200 ppm. Person in charge (PIC) diluted sanitization bucket & the sanitizer solution retested at 100 ppm. Sanitizer must test between 50 to 100 ppm & must be tested every time solution is made. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System - Observed hose with a sprayer nozzle connected to a faucet, which was turned on below the 3-compartment sink without a backflow prevention. Observed mop sink equipped with AVB with a hose connected to a air conditioner at time of inspection. Employee removed hose from the faucet of the mop sink and removed the sprayer nozzle connected to the faucet at time of inspection. Discussed the importance of proper backflow protection and proper backflow protection measures. Correct By: Corrected At Time Of Inspection