Samantha Diner Inc

Inspector's notes

Observed cooked roasts with an internal temperature of 80*F inside the walk-in. Internal temperature registered with an internal probe thermometer. Per PIC the prep-cook roasted them the day before in greater than 4" pans, sealed the tops with aluminum foil, then placed in walk-in to cool. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Corrected at time of inspection.

Inspector's notes

Observed an in-use ice machine with black, spotted, organic-like material growing on the deflector panel. Per PIC ice from the machine is used in customer drinks. Educated PIC that ice is considered a food item when used in customer drinks. Instructed PIC in clean-in-place procedure using a hot soapy rinse, hot water rinse, and hot water plus sanitizer rinse. Correct by next routine inspection.

Inspector's notes

Observed TCS food being held in prep-unit with an internal temperature of 55-60*F. Internal temperature registered with an internal probe thermometer. Per employee, all food in unit was placed in unit greater than 4hrs at time of inspection. TCS food items included shredded mozzarella cheese, feta crumbles, and egg wash. All TCS foods were kept in the top of the unit next to the bacon hot holding. All TCS foods improperly cold held were discarded by PIC at time of inspection. Educated PIC on what foods are TCS and had employee reorganize prep-unit to keep TCS foods away from heat source. 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. Third consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed employee medicine bottles on a shelf directly above the soup hot holding. Educated employee and PIC that 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. Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed containers of Ortho Bug B-gon in back storage area. Educated PIC that all pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed TCS food inside salad prep-unit and expo station reach-in with an internal temperature of 49-51*F. Internal temperature of TCS items registered with internal probe thermometer. Ambient temperature of units measured with min/max thermometer registered 51*F. TCS food included milk, cut leafy greens, hard boiled eggs, and blue cheese. Per PIC all TCS food was placed in unit overnight or greater than 4hrs prior to inspection. All TCS foods improperly cold held were discarded by PIC 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. Educated PIC that no-TCS foods can be placed inside units until they are repaired to hold temperature at 41*F or less. Corrected at time of inspection.

Inspector's notes

Observed excessive ice buildup behind fan in freezer and refrigerator walk-in. Please remove ice to prevent food contamination. Correct prior to next routine inspection.

Inspector's notes

Observed a deli slicer with food debris built up in the sheath and along the back of the blade. Per PIC the prep-cooks use the slicer irregularly, slicer was last used the day before inspection and not properly cleaned after use. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Second consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed milk in a reach-in refrigeration unit with an internal temperature of 50*F. Internal temperature of unit registered with internal probe thermometer. Ambient temperature of unit measured with min/max thermometer registered 48*F. Per PIC all milk was placed in unit the day prior at 3pm. All TCS foods improperly cold held were discarded by PIC 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. PIC will not place TCS foods in reach-in unit until ambient air temperature maintains 41*F or below. Corrected at time of inspection.

Inspector's notes

Observed a can opener with food debris built up on blade. Per PIC the blade was rarely ever cleaned. Educated PIC that can opener blade is considered a food contact surface and needs to be cleaned regularly to prevent contamination of food items. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed a deli slicer, not in use, with dried food debris on the back part of the blade and blade cover. Per PIC, food was sliced the day before in preparation for today's service. PIC stated he did not observe the employee disassemble the slicer or properly clean the machine. Educated the PIC that all food-contact surfaces must be properly sanitized after washing and rinsing. PIC stated they would not use it today and disassembled the slicer for cleaning. Corrected at time of inspection.

Inspector's notes

Observed a cold table with a broken insulation gasket. Gasket was broken and ripped off the door of the unit. Per PIC it had been like that for a while and the owner had been unable to fix it for a while. Per PIC they will have it repaired prior to next routine 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. Diced garlic in oil with an internal temperature of 64 degrees F was stored on a shelf above the grill. Spoke with PIC and the garlic/oil mixture had been just placed there before inspectors arrival. Garlic in oil was moved to the cooler across from the grill to bring the internal temperature to 41 degrees or below. When garlic is held in oil, it is a TCS item and needs to be held at a temperature of 41 degrees F or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Observed sticky organic residue on the can opener blade and dried food debris on the meat slicer blade. Spoke with PIC and they moved to dish area to be cleaned. Please clean at a frequency to prevent the build up of food debris and residues. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage. In-use knives stored between kitchen prep tables and equipment. Ensure in use utensils are stored on the cutting board or on a safe food contact surface that is cleaned and sanitized at least every four hours. Correct By: Correct Prior To Next Routine Inspection

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves Observed kitchen staff using latex gloves for food preparation. Spoke with PIC about purchasing some non-latex gloves that can be used in the kitchen. Latex gloves may not be used in direct contact with food. Correct By: Correct Prior To Next Routine Inspection