Flancer's

Inspector's notes

Observed a partially covered container of shredded chicken in the walk-in at 48 Deg. F. Per operator, it was shredded and placed in the refrigerator approximately an hour prior. Removed the lid completely and moved to a higher shelf to facilitate cooling to 41 Deg. F. at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed badly damaged door gaskets to the clear door refrigerator in the front service area. Replace as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed microbial growth behind the ice deflector of the ice machine and the ice scoop inside. The scoop was removed and the machine was scheduled to be cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM present. Please have at least one CFPM present during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed all food items, including lettuce, tomato, and lunch meats, in the prep cooler to the left holding 44-50F. The unit was holding 39.9F. PIC said the lids had been open for two hours. Ice was placed on the TCS food items and the lids were closed. Observed the low reaching refrigeration units under the flat top grill holding food product, including raw ground beef, cooked meats like beef and ground beef, pastrami, and chicken, at 46-48F. PIC moved the food to working units and placed ice on the remaining items. ***4th REPEAT VIOLATION Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the refrigerated drawers under the flat top grill holding 46F. The food was moved to a working unit or placed in ice baths. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed large deep pans of cooked shredded chicken and sliced ham at 51-52 deg f , dated 8-23. pans covered with plastic wraps. discussed the facility cooling strategy for on-site prepared food. recommended at the time of slicing hot deli meats, placing in shallow metal pans and utilizing the walk-in cooler top shelve for rapid cooling. 2 tier cooling, and use of ice bath reviewed. manager discarded deli meats. see embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the cookline reach-in service prep. coolers and cooler drawers under cookline grill, sliced portion chicken bags, salami, sliced ham at 52-54 deg f. pans were also noted overfilled. manager discarded food. please ensure rte/tcs food is kept at 41 deg f see embargo. also suggested to not overfill the top reach-in cooler pans. use of a shallower food pans reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

a large pan of boiled noodles left out on the back food prep. room. inquired about cooling strategies on site. suggested to use ice and ensure a rapid cooling. manager placed ice atop a perforated pan of boiled noodles. 41 deg f established. use of ice bath and placement in the walk-in cooler reviewed. please leave cooling food open, to assure cooling is established. once cooling monitored/conducted, may cover food portioned bags, Corrective Action: Corrected at time of inspection.

Inspector's notes

checked the sanitizer buckets in use. observed 0ppm for sanitizer. some staff prefers chlorine. discussed the sanitizer mixing strategies. Chlorine sanitizer at 50 ppm prepared. also, some staff use the pre-calibrated sanitizer dispenser on the back dishwashing wall. the sanitizer dispenser was empty, dispensing water only. showed PIC. manager refilled multi quat sanitizer. after priming the dispenser, quat ammonia at 200ppm established. manager drained and refilled all sanitizer towel buckets. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed some of the washed plastic food pans, wet stacked, discussed with manager proper airdrying. also, some of the similar pans had old datemarking tags still adhered to the washed pans. proper pre-scrubbing to remove old labels reviewed. manager removed, rescrubbed pans and ran thru automatic dishwasher. Corrective Action: Corrected at time of inspection.

Inspector's notes

**2nd repeat** Observed raw meat, cooked meats, deli meat, and cooked potatoes in refrigerated drawers underneath grill with internal temperatures between 50-54*F when measured with a probe thermometer. Observed sausage, ground beef, and deli ham in pizza cooler with internal temperatures of 50-53*F. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. According to kitchen manager, lids and drawers had been left open, raising the temperature. Both cold holding units had an ambient temperature of 41*F when measured with a min/max thermometer. All food was moved to the walk-in and freezers to cool back to 41*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can of Raid fly pesticide being stored at the host stand. All pesticides must be applied by a certified applicator, and may not be stored on the premises to prevent contamination. Can was removed from establishment at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed alfredo sauce in the top of reach-in with an internal temperature of 80*F when measured with a probe thermometer. According to kitchen manager, alfredo sauce was just cooked in the last hour and placed in unit. Discussed cooling TCS foods in the walk-in or freezer until the internal temperature is 41*F before placing in cold holding units. Hot or warm food can overload cold holding units and raise the ambient temperature as well as the internal temperatures of surrounding food. Alfredo sauce was removed and put in the freezer at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink at front of house with broken cold water faucet. Hot water that is dispensed is too hot to properly wash hands for 20 seconds. Please repair cold water faucet prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand soap available at hand sink near back door. According to kitchen manager, soap dispenser is broken and is set to be repaired. All hand sinks must be supplied with hand soap at all times to ensure proper handwashing is taking place. Please ensure a pump of hand soap is supplied if dispenser is broken. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods such as sliced tomatoes, deli meats, and cheese in the large reach-in table with internal temperatures of 47*F-60*F when measured with a probe thermometer. According to kitchen manager, items had been in the reach-in for less than 4 hours and were stocked from walk-in. Discussed throwing away TCS foods after 4 hours and continuing to stock and throw out food every 4 hours until reach-in is fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in table closest to the register with an ambient temperature of 54.5*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. Please repair prior to re-inspection on 1/27/25. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed hand sink at front of house with broken cold water faucet. Hot water that is dispensed is too hot to properly wash hands for 20 seconds. Please repair cold water faucet prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 build up on the tray in the ice machine. Please maintain clean to sight and touch. Correct By: Correct Prior To Next Routine 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 onion soup on the flat top grill with an internal temperature of 110*F when measured with a probe thermometer. According to person in charge, the soup had been reheated and placed on grill less than an hour prior. Onion soup was reheated to 165*F+ at time of inspection. All hot held foods must be kept at an internal temperature of 135*F. 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. ////// Observed provolone cheese in the reach-in cooler with an internal temperature of 50*F when taken with a probe thermometer. Cheese was voluntarily discarded at time of inspection by person in charge (PIC) (see embargo). All TCS (time and temperature controlled for safety) foods must be held at 41*F or below. Observed garlic butter above pizza prep table with an internal temperature of 78*F. According to PIC, garlic butter had been sitting out for several hours. Garlic butter was discarded at time of inspection. Garlic butter is considered a TCS food and must be kept below 41*F or above 135*F. Discussed using "time as control" policy for items like garlic butter that are more easily utilized when left out. Guidance document attached to email. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.11 (A), P: Approved System ////// Observed mop sink with a Y valve attachment and an attachment to a chemical dispenser. Mop sinks with a backflow device are not approved to be connected to chemical dispensers or have Y valve attachments. Valve and connection was removed at time of inspection. Correct By: Corrected At Time Of Inspection