Veranda Bistro

Inspector's notes

Observed no certified food protection manger onsite at the time of inspection.

Inspector's notes

Observed no bodily fluids clean up kit or written instructions to clean bodily fluids.

Inspector's notes

Observed employee food and drink stored next to food, food prep, and food equipment. Observed uncovered employee plate of food stored on top of packaged coffee drinks next to coffee machine and over clean linens. Observed employee drinks missing proper lids and no straws stored next to clean utensils at the prep cooler.

Inspector's notes

Observed TCS food items with internal temperatures between 47F -52F stored for cold holding in the prep cooler. TCS food items included cut tomatoes, cut leafy greens, deli ham, cooked beans, sour cream, hard boiled eggs, and shredded cheese. The person in charge stated the food items had been stocked into prep cooler 1.5hrs ago.

Inspector's notes

Observed can of Raid pesticide stored on a dry storage rack with packaged foods.

Inspector's notes

Observed prep cooler with minimum internal temperature of 48.9F. The prep cooler was being used for cold holding storage of TCS foods. The person in charge discontinued use of the prep cooler at the time of inspection.

Inspector's notes

Observed seperate ambient thermometers in the prep cooler that displayed different temperatures relative to each other and to actual ambient temperature as measured by inspectors min/max thermometer. One ambient thermometer displayed an ambient temperature reading of 36F and the other ambient thermometer displayed an ambient temperature reading of 42F. Ambient temperature in the prep cooler was 48.7F. TCS foods inside the prep cooler had internal temperatures of 47F -52F. Discussed obtaining properly functioning and calibrated ambient thermometers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cans of paint, construction adhesives, hardware tools, cans of ethanol and other home improveent supplies/materials, stored on dry storage racks next to packaged foods, next to food prep tables, and on top of the reach in cooler. Discussed storage to prevent contamination of food and food equipment. The person in charge moved all items to separate area away from food storage/food prep. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leaking faucet at the handwash sink in the back.

Inspector's notes

Observed buildup of food splatter and debris on the back wall next to the meat slicer and along the back wall of the prep table.

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 ground beef, nacho cheese sauce, and queso blanco sauce with internal temperatures between 92F -107F at the hot holding station. The person in charge stated the food items were placed at the hot holding station fully reheated and ready to serve. The person in charge stated the food items had been placed for hot holding less than 1 hour ago and removed the food items and placed them into the oven and reheated them to 165F before returning to the hot holding station. Discussed adding sufficient water to the hot holding station so that the hot water bath provides contact to all sided of the submerged container. Discussed TCS hot hold temperature of 135F or higher. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloths in a chlorine sanitizer solution with less than 50 ppm chlorine sanitizer. The person in charge discarded the sanitizer solution and made a new solution with 50-100 ppm chlorine sanitizer. Discussed testing sanitizer concentration to ensure 50-100ppm chlorine sanitizer solution. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed an accumulation of food debris and other spoilage in the floor sink by the fountain drink station. Discussed cleaning frequency to prevent backflow of waste water. Correct By: Correct Prior To Next Routine 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 cooked bacon under time as a control and but no written policy to indicate which foods are being held under time as a control. Provided the person in charge with time as a control guidance and active managerial control policy template. Discussed establishing a time as control policy that indicates all the foods under time as a control. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed plastic container with no label with white tablets stored next to packets of sugar under the counter next to the coffee maker. The person in charge stated the tablets were a chemical cleaner for the coffee maker and the sugar packets had been mistakenly stored next to the container and labeled the container. Discussed with the person in charge working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed a sanitizer bucket next to the hand wash sink by the coffee station with chlorine sanitizer solution of less than 25 ppm chlorine. The person in charge disposed of the sanitizer solution and made a new chlorine solution with 50-100 ppm chlorine. Correct By: Corrected At Time Of Inspection