Eggstasy

Inspector's notes

Observed 10 ppm quat solution from 3 compartment sink at all the sanitizer buckets in the facility. Talked to manager about sanitizer use and using the main dishwasher and bar dishwasher in the mean time. Ensure that all quat sanitizer solutions are at 150-400 ppm quat at all times of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese at 62F, butter at 60F in a container on the counter. Both items had been there less than 15 minutes. Manager put cheese in fridge and timestamp on butter. Talked to manager about keeping cold foods cold. Ensure that TCS foods during cold holding are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several personal drinks stored throughout establishment.

Inspector's notes

Observed deli slicer with dried up food debris. PIC stated slicer had been last used, previous day and was disassembled at time of inspection to be washed, rinsed and sanitized.

Inspector's notes

Observed quinoa, heavy whip, flank steak stored on countertops with an internal temperature of 58-74*F. Items had been stored for more than 2 hours and were discarded at time of inspection. Ensure that all TCS foods during cold holding are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed green salsa 11/26, and corned beef 11/26 stored in walk-in cooler past their discard date.

Inspector's notes

Observed egg station prep table holding ambient air temperature of 46-48*f at time of inspection. It was determined plastic bag was obstructing air flow and was able to bring temperature to 41*f by end of inspection.

Inspector's notes

Observed employee with bare hands slicing avocados and placing on a finishing plate with bare hands. Talked to manager about bare hand policy, had employee make another plate. Ensure that bare hands do not touch ready to eat foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee putting dishes in sanitizer basin for 3 seconds during sanitizing. Talked to staff about quat sanitizers. Ensure that dishes are immersed in quat sanitizing water for at least 30 seconds. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes in prep fridge at 55F, and ham at 54F. Talked to staff about cold holding policy. Manager embargoed TCS foods in fridges for over 4 hours, see embargo form. Ensure that all TCS foods during cold holding are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee at dishpit touching dirty dishes, then putting away clean dishes without washing hands. Observed employee with glove cracking shelled eggs and removing gloves and adding new gloves and touching ready to eat foods on customers plates. Talked to managers, and manager talked to employees about hand washing policy. Ensure that hand washing is occurring going from dirty to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the facility is using butter (confirmed by the manager) cups and keeping out a room temperature at wait station. No documentation was seen, and the manager said it hasn't been done today. Talked to the manager about time documentation policy. Ensure that TCS foods out at room temperature are kept out no longer than 4 hours, and is documented and a written policy in place. Butter today had been put out in the last hour. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottles with no labels on them. Manager said it was fabuloso, and a label placed on the containers. Ensure that each chemical bottle has a name to reduce their misuse. Corrective Action: Corrected at time of inspection.

Inspector's notes

Egg station hand wash sink blocked by 3 large 5 gallon containers of oil. Oil moved at time of inspection. Hand sinks must be accessible at all times. Corrective Action: Corrected at time of inspection. *repeat violation*

Inspector's notes

Egg station line cook watched cracking 3 raw eggs into dish for cooking and proceed to handle pans and contact ready to eat foods directly with hands on line without washing hands. Discussed when to wash for raw to ready to eat with manager. Cook washed hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed right side cookline lettuce overfill 60*f, pancake expo station cupped butter overfilled 68*f, can of whip cream left over on expo line 78*f, egg station raw eggs left out on counter 78*f, feta cheese at egg station overfilled 48*f degrees. All items sent to walk-in to cool. Please maintain all tcs food items below 41*f degrees. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed box of raw eggs sitting on floor of egg station, food must be stored 6 inches off the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a hand sink with a dish cart in front of it and a towel in the basin. Discussed not blocking a hand sink in any way and not using it for any other purpose. Removed towel and had PIC move cart so as not to block the hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ground beef and pork stored above steaks and roasts in walk in cooler. Ground meats should be stored below steaks or roasts. Had PIC move ground meats to be stored below the whole meats. Corrective Action: Corrected at time of inspection. -----2nd Repeat

Inspector's notes

Observed soda gun behind bar with visible black organic growth. Discussed regular cleaning to preclude build up of organic growth. PIC cleaned gun at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: Observed dish machine behind bar with sanitizer concentration of 25ppm. Had PIC discontinue use of machine and call for service. Dished will be run through machine in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pan of chorizo and barbacoa in walk in holding at 47* and 46*F. PIC stated both were made the day before. Discussed proper cooling with PIC. Deep pan of barbacoa was covered with foil and a lid. Cooked foods should be moved to shallow pans and cooled over an ice bath or in the walk in from 135*F to 70*F within 2 hours and to 41*F in another 4 hours. Had PIC discard both items. See embargo. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer at 3 comp sink at 500ppm. Had PIC dilute the concentration in the 3 comp sink and change out all sanitizer buckets. PIC will call for service. PIC will dilute concentration until repair is made. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 bartender grab celery stalk for bloody mary with her bare hands and place it into a customer drink. Discussed using tongs or gloves with bartender and not touching any RTE foods with her bare hands. Correct By: Corrected At Time Of Inspection

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 raw chicken above raw beef in walk in cooler on speed rack. Discussed proper storage with PIC and had PIC move raw chicken to be stored below raw beef. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-.3-501), P16(A)(1: 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 chicken at 90*F sitting at room temperature. Chicken had been sitting for about an hour. Cook stated it was going into the walk in. Asked cook to reheat chicken to 165*F, and then to cool properly on ice or in walk in cooler. ----------2nd Repeat Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed two spray bottles with chemicals without labels. Discussed labeling all chemicals not in original bottles to prevent misuse. PIC had dishwasher label bottles. Correct By: Corrected At Time Of Inspection

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 sausage links and patties holding at 94 and 104*F. Cook stated sausage had been in hot holding since 9 am. Had PIC heat sausages and turn unit up so that they hold at correct temperature of 135*F or above. 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 gyro meat dated 9/26/23 and chicken sausage dated 9/27/23 both exceeding seven days in walk in cooler. PIC discarded both foods. See embargo Correct By: Corrected At Time Of Inspection