Bashas'

Inspector's notes

***Second Consecutive Violation*** In hot holding carousel unit, establishment made meatloaf past 4 hour discard time. Per manager, hot foods use time as a public health control and preparation time on packaged meat loaf was 834am, one hour past 4 hour discard time. Packages of cooked meatloaf were discarded. See embargo form. Discussed establishment time control policy. Recommended additional signage to ensure time control is monitored. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In grab-and-go case a where ready-to-eat TCS food is monitored using time as a public health control, observed (at 11:48am) RTE TCS foods held more 4 hour discard times including egg rolls, baked chicken, and chile rellenos. These items were marked with start times of 6:52am(egg rolls), 7:23am(baked chicken), and 7:00am(chile rellenos). Four hour discard times were exceeded. PIC voluntarily discarded the expired foods. Time control policies were reviewed. Please monitor the discard times and train staff as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the hot service case, observed TCS food being maintained at 106-134F including chicken pieces, boneless chicken wings, potato wedges, and beef burritos. Primarily, these foods were more than a single layer in the pans without the overhead heat lamps extended close to the products. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. . After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown, which resulted in the violation. Train staff and monitor food temperatures as needed. All TCS foods improperly hot held were within safe time parameters and were reheated to 165°F at time of inspection, and heat lamps were pulled down. Inspector emailed Time as a Control guidance document. 3rd Consecutive Violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the grab-and-go case, observed 7 pre-assembled chicken sandwiches with discard date of 6/17 and 6/18. 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

At the sandwich prep cooler, the lid and hinge areas are soiled. Clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In service case, observed fried chicken pieces/117-132F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. These pieces were within time holding parameters, so they were reheated to 165F, the steam bath water level was increased, and the heat lamp above was lowered closer to the product. Also observed various burritos/117F-133F, and corn dogs/113F-134F. The PIC will monitor these items using time as a control; and the discard times were noted on the the time control log. Options for maintaining proper temperatures, or using time as a control were discussed. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown, which resulted in the violation. Moving forward, staff to monitor and implement the best control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the service case, observed fried chicken/99-131F and fried potatoes/105-131F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown which resulted in the violation. Per staff, the chicken had been out of temperature no more than about an hour and was reheated to 165°F at time of inspection. Staff will provide a cover to the items in the steam bath and will monitor the temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on back side of two slicers that were otherwise clean. All food-contact surfaces must be clean to sight and touch. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff which resulted in the violation. Instructed staff to thoroughly wash/sanitize food contact surfaces. Cleaning procedures were reviewed. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding........Observed fried chicken pieces/104-106F. Maintain hot TCS food at or above 135F. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown which resulted in the violation. The chicken was voluntarily discarded by the person-in-charge. Discussed removing the rack and adding a cover to the pan to improve hot holding capabilities. Staff to monitor as needed. Correct By: Corrected At Time Of Inspection

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.......At pizza prep cooler/50.9F, observed TCS food holding over 41F including pizza sauce/50F, mozzarella cheese/48F, sausage/50F, salami/51F, and pepperoni/50F. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown which resulted in the violation. The person-in-charge (PIC) voluntarily discarded the TCS foods and scheduled repair service for the unit. Staff to use other available refrigeration until the prep cooler is repaired. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items.......Observed unfolded cardboard pizza boxes wrapped in plastic but standing on edge on the floor. Maintain elevated at least six inches from the floor. Correct By: Correct Prior To Next Routine 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......At 2:35pm, observed one pepperoni/sausage pizza at display station, and, per staff, it is monitored using time as a control; however, the log indicated that it had been put in the station at 10am and discarded at 2pm. Discontinue keeping inaccurate time accounting when using time as a public health control. The pizza was still within four hours of being removed from temperature control; however, staff voluntarily discarded the pizza. Please retrain staff regarding time control procedures as needed. Correct By: Corrected At Time Of Inspection