Flik @ Vanguard Windsor

Inspector's notes

Observed prepackaged hard-boiled eggs, sandwiches containing deli meats, hummus, and fruit salad containing cut melon for retail sale in display cooler with ambient air temperature of 47 °F as measured with min/max holding thermometer. Observed internal temperature of 47 °F in hard-boiled eggs with probe thermometer. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (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. Person in charge opted to discard all TCS foods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use high temperature warewashing machine, at dishware surfaces, high temperature reading of 155*F and 156*F from inspector min/max waterproof irreversible thermometer. Discontinue use of warewashing machine until repaired. Use 3-compartment sink for all warewashing purposes until machine is repaired. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature is to reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

At hot holding station at salad bar, cooked chicken/100*F-115*F, and on front hot service line, assorted pizzas/95*F-130*F, cooked vegetables/ 125*F, cooked meat/ 109*F-125*F out of internal temperatures. Per manager, TCS foods were placed out for service <2 hours. Manager instructed employees to reheat TCS foods to 165*F. Discussed using time as a public health control for certain TCS foods on the hot line. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At sandwich station, in counter reach in cooler, TCS foods (sliced deli meats, chunk chicken)/ 50*F and in walk in cooler, cut watermelon/ 60*F prepared <4 hours and cooling in shallow covered containers. TCS foods in reach in cooler were moved to walk in cooler and uncovered and watermelon was uncovered to continue the cooling process. Discussed proper cooling methods with employees. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee handled raw hamburger with gloved hand, removed glove and donned new glove to continue working with food containers and ready to eat foods without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At front service area, hot foods in salad bar area (cooked chicken, cooked vegetable) and at pizza station, pizza by the slice use time control. At start of inspection, no start/discard time noted on each food item. Establishment unable to locate written time as a public health control procedures. Instructed manager to provide start/discard times on TCS foods using time control and a written procedure was provided at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At pizza station, pizza slices with internal temperatures of 88*F-95*F. At salad station, hot foods (breaded chicken and potatoes) with an internal temperature of 120*F-130*F. Per employee, pizza, chicken, potatoes were prepared <2 hours. Establishment will use time as control for remainder of lunch for pizza, potatoes, and chicken. Recommended using time as a public health control for pizza and hot foods at salad bar for future service. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ..........On front hamburger service station, employee handled raw hamburger with gloved hands, donned new gloves to handle ready to eat foods, without a proper handwash in between glove changes. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: 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. ...............At salad station, cooked falafel with internal temperatures of 105*F-120*F. Per manager, falafel was placed at salad station <30 minutes. Manager moved falafel to prep kitchen to reheat back to 165*F. Recommended less amount in pan for service to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a 135* or higher at all times. 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 front service station, at open cold holding unit near pizza line, TCS foods (sliced deli meats, sliced cheeses, coleslaw, sauerkraut) with internal temperatures of 55*F-65*F. Per manager, TCS foods were placed in cold holding unit within normal time parameters. TCS foods (sliced deli meats, sliced cheeses, coleslaw, sauerkraut) were moved to walk in freezer to rapidly cool back down to the proper cold holding temperature. Discussed use of ice baths inside of containers sitting on top of ice. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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........At front service station, pizza by the slice using time as a public health control. At time of inspection, no start and/or discard time noted for pizza by the slice. Instructed manager to provide start/ discard time on provided log sheets. Discussed the importance of following establishment provided time as a public health control procedures. 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, cut melons/ 48*F and on service line in prep table cooler, cut tomatoes/ 55*F prepared and cooling in shallow covered containers. Cut melons and cut tomatoes 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. Correct By: Corrected At Time Of Inspection