Charlie Mae's Southern Bistro

Inspector's notes

Observed no employees onsite with Certified Food Protection Manager certificates. 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 excessive additional equipment stored outside back door of facility. Unnecessary equipment that is no longer being used should be removed from premises or be kept orderly and cleaned frequently enough to prevent accumulation of dirt and debris in order to prevent pest harborage. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Throughout the establishment, observed: cooked yams, cooked eggs, and cooked pasta cooling but cooling with lids on and in prep cooler. These food items were still in the appropriate time/temperature for cooling at the time of inspection. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed a build up of debris/food under the refrigerator in the back room. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Throughout the establishment, observed the following TCS foods being date marked: Salsa Verde (11/14), cocktail sauce [(tomato paste)(11/6)], pico de gallo [(diced tomatoes)(11/7)], Bolognese Sauce (11/17), Marinara Sauce (11/17), Cooked Brisket (11/17), and Grilled chicken (11/13). Person in charge voluntarily disposed of these foods at the time of inspection. Also observed several cooked proteins such as brisket, ribs and rip tips not having any date marking. Person in charge states these food items were made 2-3 days prior to the inspection and were properly labeled by the end of the inspection. 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). Corrective Action: Corrected at time of inspection. 3RD REPEAT VIOLATION.

Inspector's notes

Observed cooked yams and cooked rice cooling but being covered with lids. Food items were in the appropriate cooling time/temperature at the time of inspection. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. 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 multiple containers of cheese sauce measured 44-49'F in standing reach-in refrigerator located in kitchen. PIC stated food items were prepped the day prior (06/16) and have been cooled in unit since. Items were not brought out today for prep per PIC. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed with cook staff to prevent using wraps in between food item and pan as it adds another layer for cool air to penetrate for proper cooling processes. Also informed TCS items being cooled shall be covered loosely or uncovered during cooling to ensure proper cooling parameters are achieved. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Provided proper cooling guidance and cooling methods guidance via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans (06/10) stored past 7 days in standing reach-in refrigeration unit located in the back. Items also observed marked for a total of 8 days with 7 days after day of prep. Informed PIC to have datemarking system adjusted to a total of 7 days with day of prep counting as Day 1. Reviewed with PIC discard date for TCS/RTE food items that does not get frozen can be calculated by simply adding 6 days to prep date. PIC stated datemarking printer system will be fixed once internal access is available. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed AVB cap missing at mop sink at time of inspection. All plumbing fixtures must be maintained in good repair. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple containers of whole milk measured 45-49'F in reach-in refrigerator located by cashier counter. PIC stated milk items were delivered less than 4 hours ago and were 41'F and below at time of delivery. Milk items were moved to alternative refrigeration to be rapidly cooled to 41'F at time of inspection. Observed multiple TCS food items (tartar sauce, dairy butter, ranch, peach cobbler with cooked fruits, egg drop sauce with eggs) measured 55-58'F in reach-in sauce refrigeration unit. Ambient temperature of unit measured 53.2'F. All food items have been stocked in reach-in unit for longer than 4 hours, and PIC voluntarily discarded all items at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. 3RD CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked yam (03/20) and cooked southern green beans (03/19) with datemarking past 7 days in reach-in unit located in back storage area. 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. Discussed datemarking requirements and storing RTE/TCS food items to strictly 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed AVB cap missing at mop sink at time of inspection. All plumbing fixtures must be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed outdoor smoker, not used for outdoor cooking per PIC, stored in outdoor lot area. Remove unnecessary items and old equipment prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of raw chicken stored directly on top of raw ground beef inside reach-in unit located in back of the establishment. 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. Person-in-charge (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. Reviewed proper food storage with PIC. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut collard greens, cut lettuce, cut tomatoes, cooked ham, cooked sausages, and raw beef (48-52'F) in reach-in unit with frosted slider doors at back of the establishment. Ambient temperature of unit measured at 52.1'F. PIC stated cut collard greens, cut lettuce, cut cabbage, cut tomatoes, cooked ham and cooked sausages have been in unit for longer than 4 hours. Food items in question were embargoed and PIC voluntarily discarded items at time of inspection. Raw beef items were delivered less than 4 hours prior and were moved to alternative refrigeration to be rapidly cooled to 41'F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Establishment observed with adequate coldholding capacities and PIC agreed to not use unit until it has been fixed. Refrigeration unit in question was emptied of all TCS food items at time of inspection. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of marinated raw beef ribs stacked directly on top of containers of cooked RTE pasta in reach-in unit located in back of the establishment. 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. Person-in-charge (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. Reviewed proper food storage with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausages and cut leafy greens at 55'F-58'F in reach-in unit adjacent to hot-holding steam unit. Ambient temperature of unit recorded at 59.9'F. PIC stated food items have been in unit for longer than 4 hours and voluntarily discarded items at time of inspection. Unit in question was emptied and PIC put up an out of order sign at time of inspection. PIC agreed to not use unit until it has been fixed. Establishment observed with more than adequate cooling and cold holding capacities. Except during active prep, cold-holding TCS food items shall be held at 41'F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep pan of raw marinated beef ribs with covered lid measured 58'F in reach-in unit located at back of the establishment. PIC stated food was brought out from refrigeration to be marinated and placed in reach-in to be cooled less than 4 hours ago. PIC opted to cook ribs at time of inspection. Cooked food items are to be cooled from 135'F to 70'F in 2 hours and 70'F to 41'F in the four hours that follow. Food prepped at ambient temperature is to be cooled to 41'F in 4 hours. 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. Reviewed proper cooling parameters and approve cooling methods with PIC. Corrective Action: 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 employee work on plumbing fixture to fix leak and change tasks and don gloves to prepare to handle food. Employee was asked to wash hands before returning to handling food and don new gloves at time of inspection. Food employees must wash hands when changing tasks. Discussed with PIC the importance of handwashing to prevent contamination from hands. Provided when-to-wash guidance via email. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Ice scoop stored with handle in contact and covered by ice inside ice machine located by the 3- comp sink. PIC removed ice scoop and stored it properly at time of inspection. Discussed importance of preventing cross-contamination from hands through proper storage of handle. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions --- Observed heavy accumulation of food debris and grease on walls and flooring around cookline equipment. Discussed with PIC to have area cleaned more frequently to avoid extensive accumulation of food debris and grease as it attracts insects, pests and rodents. Correct By: Correct Prior To Next Routine Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 fryer with organic matter on the sides. Discussed the importance of keeping all equipment clean in working area to avoid pest activity and avoid contamination. Correct By: Correct Prior To Next Routine Inspection

Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>Observed chlorine reading above 200ppm in the 4 sanitizer buckets with wiping cloths in the kitchen and dining room area. Advised Person in charge to make new buckets with the correct amount of chlorine sanitizer. Ensure frequent testing of sanitizer and add water when too high. Sanitizer buckets were reading 100 PPM after fixing the issue. Correct By: Corrected At Time Of Inspection