Quiessence Restaurant

Inspector's notes

Observed the establishment having their shellstock tags without dates of when the last shellstock of each batch was sold. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Please date each past shellstock tag with the appropriate date of when the last shellstock of that batch was sold. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the outdoor handwashing sink not being operational while the estalishment was using the smoker. Handwash sinks must be operational, supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw shelled eggs being stored over some vegetables such as turnips. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods being dated: Chicken Stock (11/30) and Pork Stock (12/2). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite at time of inspection. PIC has completed class but not completed exam. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishwasher handling dirty dishes and begin handling clean dishes without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Advil, Tylenol, Aleve, burn creams, medicated ointments, and first aid kit stored on top shelf of dry storage racks. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment preparing ice cream from homemade base including heavy cream and egg. Preparation of ice cream requires submittal of a variance. Must either submit for a variance or switch to a pasteurized ice cream base and discontinue addition of TCS foods. Discussed options and provided variance application information. Observed reduced oxygen packaged (ROP) chicken filling with prep date of 9/13/2024 (frozen and thawed on 10/1/2024) in reach-in cooler. ROP chicken filling was embargoed and discarded at time of inspection. Any ROP over 48 hours requires an approved variance prior to conducting. Reviewed ROP 48-hour exemption with PIC. Also observed pumpkin jam with cooked pumpkin with prep date of 9/10/2024 in prep table. PIC stated pumpkin is prepared for preserving/extended shelf life. Extension of shelf life requires a variance. Provided variance information to PIC. Pumpkin jam was embargoed and discarded at time of inspection. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 chemical dishwasher in kitchen with a chlorine concentration of less than 50 ppm chlorine at the time of inspection. PIC will use 3-compartment sink until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Correct By: Corrected At Time Of Inspection

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 the following food items: Guinea Confit(5/4 Prep date), Duck Confit(5/4 Prep date), Cornish Confit(5/4 Prep date), and Poached loquat (5/8 Prep date) prepared by the establishment and being stored past 7 days. All food items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.---Observed the handwashing sink located outside for the outdoor cooking not working properly and not able to provide water to the sink. Establishment was cooking brisket at the time of inspection. Person in charge states they will get it fixed as soon as possible. Discussed the importance of having all handwashing sinks part of the establishment working properly to ensure proper handwashing is occurring. Reinspection will be conducted within 10 days. Correct By: Correct Prior To Reinspection

Repeat Violation 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 the following time/temperature control for safety (TCS) foods being dated: poached loquats (8/16), pickled potatoes (8/16), watermelon rinds (8/16), chili sauce (dried pepper rehydrated with boiling water) (9/5). Person in charge voluntarily disposed of these food items at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). 2ND REPEAT. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd