Magic Touch Catering

Inspector's notes

In walk in cooler and walk in freezer, boxed of food stored directly on ground. Move all food off of ground to prevent future cross contamination. Food is to be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout establishment, in use cutting boards deeply scored. Resurface or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Via email, provided information information on obtaining additional food manager certifications for employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee cooking raw salmon to 65*F-70*F and laying on sheet pan for cooling. Per employee, salmon will be cooled and continued thoroughly cooked the next day. Establishment is not approved for non-continuous cooking of raw animal proteins. Via email, provided information on writing non-continuous cooking procedures. Provide written procedures before re-inspection. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In walk in cooler and walk in freezer, boxed of food stored directly on ground. Move all food off of ground to prevent future cross contamination. Food is to be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout establishment, in use cutting boards deeply scored. Resurface or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, employee touched trash can several times with gloved hands and continued working with food product without a proper handwash. In prep area, another employee touched trash can several times then began handling food containers with same gloved hands. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In both walk in cooler, TCS foods (cooked proteins, cooked vegetables) without proper date marks. Per employees, TCS foods were prepared the previous day. Employee provided preparation dates on TCS foods at time of inspection. RTE (ready to eat)/TCS (time control for food safety) foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked vodka sauce/ 45*F-55*F prepared and cooling in covered container >6 inches deep. Employee portioned vodka sauce to shallow uncovered container to continue the cooling process. 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

The person in charge onsite is not a certified food manager. 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

In the walk-in cooler, observed vacuum packaged salmon labeled to remove seafood from package before thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Follow label instructions and remove the seafood from the vacuum package while thawing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed some produce boxes and packaged food items stored on the floor in the walk-in cooler, freezer, and kitchen. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The person in charge onsite is not a certified food manager. 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 some produce boxes and packaged food items stored on the floor in the walk-in cooler and freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A certified food manager was not on site during prep time. 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 staff using 3-compartment warewashing sink to prepare raw chicken. Use the dedicated food prep sink to minimize risk of cross-contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk-in cooler and freezer, observed some cases of food stored on floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Elevate on approved shelving as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In sanitizer bucket, observed observed quaternary ammonium concentration over 500ppm. The bucket is used to store wiping cloths which are, per staff, used to wipe kitchen food contact surfaces. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Advised PIC to have quaternary ammonium sanitizer dispenser calibrated as needed. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: In the employee restroom, observed an aerosol can of No Pest Ant and Roach spray. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee's outerwear hung on shelving with clean wares. The jacket was removed to prevent possible contamination of the clean wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person-in-charge at the establishment is not a certified food manager. 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

In the walk-in freezer, observed cases of food and a plastic food container on the floor. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rolling rack of glass dishware (covered with plastic) in employee restroom. Remove the food-related equipment from the restroom. Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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 two rear kitchen handwashing sinks completely blocked by large items stored in front of them. Discontinue blocking access to handwashing sinks. The items were removed. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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......No soap available at the main kitchen handwashing sink. Soap provided after instruction. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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......No detectable chlorine in final rinse of in-use dishwasher. The chlorine supply bucket was replaced, the machine primed, and 50-100ppm chlorine restored. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 food service worker using gloved hands to hold a cell phone and continue to touch food equipment and stir a sauce without removing gloves and properly washing hands. The worker was instructed of the requirement to remove gloves and wash hands after possible contamination. 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 rear kitchen handwashing sink completely blocked by large items stored in front of it. Discontinue blocking access to handwashing sink. The items were removed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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.......In the walk-in cooler, observed a stock pot of marsala sauce containing chicken stock/49-52F that was, per manager, prepared the day before. The sauce was over eight inches deep and slightly crusted over. Ensure TCS food cools from 135F to 70F within 2 hours and then to 41F with the total time not exceeding 6 hours. Cooling procedures were reviewed. The manager voluntarily discarded the improperly cooled sauce. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises......Observed several cases of food on the floor in the walk-in freezer. Maintain food stored at least six inches from the floor on approved shelving. Correct By: Correct Prior To Next Routine 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.......No detectable chlorine sanitizer observed after the final rinse of the in-use dish machine. A new solution of approved chlorine sanitizer was supplied to the machine and proper concentration restored. Ensure staff are using the available test strips to verify proper sanitizer concentration. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; 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/4616/25575/AMC-Toolbox---Cooking.........Observed worker cook chicken breasts to 140-147F. Per staff, the chicken is labeled "not ready-to-eat", cooled in the walk-in cooler, and then fully cooked to 165F before serving. The establishment did not have written non-continuous cooking procedures available for review. Inspector provided Non-Continuous Cooking guidance document and log. Please Email inspector written procedures for non-continuous cooking within about a week. Correct By: Correct Prior To Reinspection

Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers.....At the mechanical dishwasher, observed a bucket labeled chlorine sanitizer filled with a red solution which tested as quaternary ammonium sanitizer. Ensure chemicals are properly labeled and being used correctly. The red solution was disconnected from the machine. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-501.17, Pf: Warewashing Equipment, Cleaning Agents. 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 pot and pan detergent supplied to the mechanical dishwasher, and an excess of suds remaining in the machine after the final rinse. The facility did not have a lo-temp detergent available to supply to the machine. The correct lo-temp detergent was ordered and will be delivered in 24 hours. Staff will use the available three compartment sink for all warewashing until the proper detergent is obtained for the dish machine. 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........In walk-in cooler, observed two containers of cream sauces/47-55F cooling while tightly covered. The person in charge removed plastic wrap to facilitate cooling. Correct By: Corrected At Time Of Inspection