Flower Child

Inspector's notes

Observed large plastic container of cut Bok Choy range between 59*F and 62*F in facility walk-in. Per person-in-charge (PIC), Bok Choy was prepared at approximately 8:00 AM at ambient temperature and has surpassed the 4 hour requirement to cool TCS foods. PIC voluntarily discarded cut Bok Choy at time of inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed one dog located in external patio area of establishment. Establishment does not have a dog-friendly patio permit. Per person-in-charge (PIC), customer stated dog is not a service animal. Per PIC, customer left the establishment with dog after speaking with PIC. Live animals are prohibited on premises of food establishments, with the exception of fish in aquariums, shellfish, patrol dogs (in certain areas), service animals, pets in dining areas of institutional care facilities (when conditions in Code are met), confined animals in nonfood area of variety store or tourist park. Corrective Action: Corrected at time of inspection.

PIC stated dogs are allowed on the patio. One non-service animal was observed at time of inspection. Establishment does not have an approved Dog Friendly Patio permit with department. Dog Friendly Patio applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.

Inspector's notes

Observed employee after handwashing, touching dirty dish rag, then putting away clean dishes. Observed employee pick up object from the ground then immediately go back to prep tasks at the grill. Observed employee working with raw steak and touching the pan to add to the grill, then tcutting ready to eat steak with gloves still with raw steak on them. Talked to manager about handwashing policy. Employees were told and washed their hands immediately Ensure that handwashing is occurring going from dirty to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a shut off valve at the end of a hose attached to an AVB supplied mop sink when not in use. Manager removed the hose/shut off valve. Ensure that there is not a shut off valve downstream of the AVB supplied mop sink. Talked to manager about other options. Corrective Action: Corrected at time of inspection.

Core-6-202.15, C: Outer Openings, Protected ---Observed front double doors left open during inspection. Talked to manager about policy. Manager had the front doors closed. Ensure that the front doors are maintained closed when the facility is open for business, and self closing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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 high temp dishwasher at 153, 135, 144F after the 3 cycles. Facility is now putting the dishwasher out of commission, and work order called in. Facility has another high temp dishwasher and 3 compartment sink set up to manage the load. Ensure that all high temp dishwashers are consistently sanitizing dishes at 160F and above. 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. ---Observed flank steak at 120F in warmer. Manager said it is supposedly to be under 135F and using time and a control. Manager said the employee forgot to label the items with timestamp. Talked to management about policy for time control, and ensure that all TCS foods using time control are timestamped to ensure nothing is left out for more than 4 hours. Correct By: Corrected At Time Of Inspection