I-Guana Ice Cream

Inspector's notes

Observed a prep table holding hot dogs, ham, cut tomatoes and cut lettuce holding with an ambient air temperature of 45*F. Temperature was measured using minmax thermometer for about 25 minutes. Prep table was stocked about 30 minutes prior to inspection. Instructed person in charge to remove all TCS foods and relocate to alternative cooling locations. Instructed PIC to not use the unit to hold TCS foods intended for service until unit is repaired. 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. **Re-inspection scheduled for 9/15/25** Please repair unit prior to re-inspection. Contact inspector for questions or to schedule a re-inspection sooner.

Inspector's notes

papaer towel at employee restroom , hand washing basin was empty. reviewed with manager. refilled at the time of inspection. corrected. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: please obtain soap and a soap dispenser for the employee restroom, hand washing basin reviewed with manager. soap obtained. corrected.

Inspector's notes

observed a plastic bag with sliced ham in it, temperature at 48-50 deg f . stacked atop each other. showed pic. discarded. recommended to keep excess tcs food in a plan below reach-in cooler to ensure tcs food is kept at 41 deg f . corrected

Inspector's notes

observed some unmarked filled chemical spray bottles under the warewashing basin. per manager filled with concentrated chlorine, please ensure chemicals area labeled.

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 raw chicken over ready to eat syrups and salsas in double door reach-in. Chicken moved to bottom shelf at time of inspection Correct By: Corrected At Time Of Inspection

Repeat Violation 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 liquid cheese and black beans hot holding at 102*f degrees. Employee stated items had been brought up to temperature less than an hour ago, items reheated to 165*f degrees at time of inspection. please maintain above 135*f degrees. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. Observed red salsa, green salsa, tamarind water, and coconut cream with milk with out date marks/ improperly labeled in double door reach-in. PIC stated all items had been held longer than 15 days. Embargoed. Discussed date mark and discard of all TCS and Ready to eat product within 7 days. 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. Observed cooked bean soup, melted cheese and cooked corn hot holding between 98-115*f degrees. Owner had placed items in unit for reheating, discussed proper reheating and hot holding methods. Owner removed items from unit and reheated on electric burner at time of inspection to 165*f degrees. 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 chopped lettuce sitting out on cookline in a mixture of water and lime juice. Item was at room temperature 72*f degrees. Instructed owner to move to double door reach-in to cold hold correctly. Discussed the TCS qualities of chopped leafy greens. Correct By: Corrected At Time Of Inspection