Genie G's Restaurant

Inspector's notes

Observed some organic matter on the inside of the ice machine. Discussed with person in charge to clean the ice machine on a more frequent basis to prevent the accumulation of organic matter in the ice machine. The person in charge will have the ice machine cleaned. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a butter scoop stored in room temperature water. Discussed with person in charge that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Also observed a knife stored between the wall and a cable plug-in on the wall. The knife was taken to be washed, rinsed and sanitized at time of inspection and a clean, dry container was utilized with a clean knife. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cubed ham, sliced ham, sliced tomatoes, sliced roast beef and sliced turkey with internal temperatures as measured using a probe thermometer ranging from 46°F - 51°F in an undercounter refrigerated cabinet on the cooking line. According to the person in charge, the foods in question had been in the unit for less than 2 hours and were moved to the walk-in cooler to rapidly chill down to 41°F. It was also observed that the gasket on the refrigerated cabinet was damaged, leaving a visible gap (at least an inch wide) when the cabinet is closed. Discussed with person in charge to either keep food on ice in the cabinet or to utilize alternative functioning refrigeration for cold holding, until the unit can be serviced. The establishment has sufficient cold holding capacity for safe operation. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a small metal container of cooked mashed potatoes covered in plastic wrap that was cooling in the walk-in cooler according to the person in charge. The mashed potatoes were observed to be at least 5-6 inches deep in the pan. The internal temperature of the mashed potatoes was around 97°F as measured using a probe thermometer. According to the person in charge, the potatoes had been placed into the unit approximately 40 minutes prior to the temperature assessment. All TCS foods cooling were uncovered to allow for rapid cooling. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Discussed with person in charge that 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

Observed a butter scoop stored in room temperature water. Discussed with person in charge that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several dishes stored at the clean dishes rack with visible water still on and between the nested dishes. The person in charge separated the wet dishes so they can finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a damaged/peeling gasket on an undercounter refrigerated cabinet on the prep line. The gasket was damaged such that there is at least a 1-inch gap along the gasket where it should be flush to the unit, leaving an opening where cold air can escape. Discussed with person in charge to repair the gasket on the refrigerated cabinet. The person in charge will have the gasket replaced. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 TCS food items such as cooked enchiladas and soup stored in the freezer and cook line. These items did not have date marks. Instructed PIC to place date marks on all TCS food items. Reviewed date marking, including when frozen and then re-date marking when removed from freezer to indicate the remaining days left in the 7 day shelf life. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. --Observed 1 deep metal container of cooked bacon cooling in the walk-in refrigerator with internal temperatures between 80°F-85°F. Per person in charge (PIC), the bacon was cooked approximately 2 hours ago. The bacon was distributed into smaller portions at time of inspection to facilitate rapid cooling. Reviewed cooling methods with the PIC. 2nd consecutive violation Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. --Observed 2 deep metal containers of cooked bacon cooling in the walk-in refrigerator with internal temperatures between 78°F-84°F. Per person in charge (PIC), the bacon was cooked between 1.5-2 hours prior. The bacon was distributed into smaller portions at time of inspection to facilitate rapid cooling. Reviewed cooling methods with the PIC. Correct By: Corrected At Time Of Inspection