Frutilandia

Inspector's notes

Observed handwashing station near the back area without any available paper towels at time of inspection. Per PIC, they just ran out of paper towels at that handwashing sink. PIC restocked handwash sink with more paper towels at time of inspection. Corrective Action: Corrected at time of inspection. Handwash sinks must be 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.

Inspector's notes

Please provide a covered trash receptacle in women's bathroom. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed pans of sliced cooked beef, sliced cooked chicken, and sliced cooked pork at 50-54 deg f . inquired regarding the facility cooling strategies. recommended utilizing smaller shallow pans, ice bath and placing cooling food in the walk-in cooler. 2 tier cooling reviewed. manager removed food. MCESD food cooling guidance document reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pans of cooked shrimp dated 9-4 in the upright cooler, temperatures observed at 50-52 deg f . also, on site cut melons at 50-52 deg f deg f . manager removed food. please ensure tcs food on site are kept at 41 deg f . please do not overfill food pans. suggested to keep reach-in cooler lids closed when food cooler not in use. manager removed excess food. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed sealed bags of cooked corn, and cooked beans without a use by date. per facility manager cooked, cooled and kept in the freezer till thawed. suggested to place a use by date on the rte/tcs food prepared on site, describing food preparation and the time of discard, maximum 6 days. mcesd date marking stickers guidance document reviewed. also, for the squeeze bottles of pistachio creme, prepared on site, no use by date. manager removed squeeze bottles. please monitor daily. PRIORITY VIOLATION-3-501.18 - Priority: 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. Addl Notes: observed multiple bags of hot dogs in the grill area dated 8-14. MCESD use by date policy and required discard reviewed . manager discarded hot dog bags. see embargo Corrective Action: Corrected at time of inspection.

Inspector's notes

please obtain a certified food manager. available resources at esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

this establishment provides and serves tcs food such as shredded beef. noted pans of cooked shredded beef left atop cookline, temperature checked, 109-114 deg f . notified manager. please ensure rte/tcs food is kept at 135 deg f or higher. manager removed food pans. all reheated to 165 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the upright cooler in the back food prep. pans of cut melon, and honeydew at 47-50 deg f . notified manager. suggested smaller metal pans. use of ice bath for additional tcs food reviewed. manager removed. also in the front service station, noted pans of cut melons and sour creme bottles overfilled, temperatures at 46-50 deg f . manager placed tcs food in the ice bath. please monitor cold holding to ensure tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee restroom paper towel dispenser for the hand washing basin was empty. informed manager. refilled at the time of inspection. corrected

Inspector's notes

observed the 3 compartment in use at 0ppm. showed staff on duty. manager drained and refilled sanitizer. chlorine at 50 ppm established. manager will provide additional staff training on sanitizer.

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 in the upright fruit cooler, a pan of chopped raw meat , placed over fruit. informed staff on duty to assure raw meats are in a designated lower shelf to minimize contamination. manager relocated raw meat to a lower shelf in the upright cooler. corrected Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 pans of cut mango portioned bags, in the top shelf of the reach-in cooler at 53-56 deg f . observed the food pan overfilled and reach-in lids, left open. informed manager. suggested to relocate the excess food to the walk-in cooler. manager removed food pans. please assure that rte/tcs is cooled/stored at 41 deg f . corrected, Correct By: Corrected At Time Of Inspection