Clearwater

Inspector's notes

Observed the high-temp dish machine with recently washed dishes, reach a maximum surface temperature after a full cycle, of 152.4F min/max thermometer, verified with PIC's hot water disc. After being ran several times, the temperature decreased to 145F. PIC will contact the repair company for service. Discussed the option to switch the dish machine over to chemical sanitizing. A utensil temperature of at least 160F must be reached during the final rinse cycle for adequate sanitation. All dishes will be sanitized in the 3-compartment sink until the dish machine is fully operational with a final rinse temperature that achieves a utensil surface temperature of 160F, or the equipment can be switched to chemical sanitizing (50-100 ppm chlorine) with low temperature water. >>> 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salami and chopped lettuce in the top of the make-line unit at 47*F using min/max thermometer, verified by person in charge (PIC). PIC stated the salami was in the unit for more than 24 hours and voluntarily discarded - see embargo form. The chopped lettuce was placed in the unit one hour prior to inspection and was relocated to the walk-in to rapid cool. Also, observed cut tomatoes in the refrigerator at 45*F using min/max thermometer, verified by person in charge. PIC stated they were placed in the unit less than two hours prior to inspection and relocated to the walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken breasts in the bottom of the make-line unit ranging from 77*F to 80*F using probe thermometer, verified by person in charge. Person in charge stated it was being thawed in the prep sink prior to going into the unit and voluntarily discarded the item - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hard boiled eggs ranging from 45*F to 48*F using probe thermometer in the top of the make-line unit. Person in charge (PIC) stated they were placed in the unit more than four hours prior to inspection. PIC voluntarily discarded boiled eggs - see embargo form. Also, observed steamed edamame at 80*F using probe thermometer in an ice bath. PIC stated the edamame was prepared approximately one hour prior to inspection and then placed in the ice bath. PIC relocated the edamame to walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open packages/containers of sliced ham, cooked corned beef, cottage cheese and cut tomatoes, in the reach-in and/or walk-in cooler, all past the discard date. Also observed no date on diced tomatoes, house-made egg salad, and hot dogs in the reach-in and/or walk-in cooler. PIC discarded the hot dogs and dated the tomatoes and egg salad. See embargo form for list of dates and discarded items. Discussed 7-day date marking. Day 1 begins the date that a package of TCS food is opened, such as deli meats, or cooked/prepped, such as noodles or proteins. Adding 6 to day one (6+1) determines the discard date. The Food Code requires that TCS foods be dated and discarded 7 days after opening/prep when held at 41F or less to prevent a hazardous amount of Listeria. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice machine with brown residue along the ice plate area. PIC stated that machine would be cleaned. Ensure that equipment, food-contact surfaces, and utensils are clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Opened package of corned beef and roast beef items with no date marks in the walk in cooler. PIC was unsure of when the corned beef was opened and discarded-see embargo form. PIC stated that the roast beef was opened two days prior and provided a date mark. PHF/TCS food should be clearly marked to indicate the date the food shall be consumed or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Several in-use cooking utensils on the cook-line, held in standing water. PIC removed all utensils. Ensure that in use food/ice-dispensing utensils are properly stored between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the high-temp dish machine with recently washed dishes, reach a maximum surface temperature after several full cycles, of 154.4F min/max thermometer, verified by PIC. PIC will use the 3-compartment sink to sanitize recently washed dishes and until the machine has been repaired to reach at least 160F. PIC contacted repair company during the inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several in-use cooking utensils on the cook-line, held in water at 100F. PIC placed the pans of water on the flattop and will ensure that utensils are stored at 135F or more. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal pan covered with plastic wrap and a lid, of cooked and cooling chorizo, in the walk-in cooler, with an internal temperature of 71F, probe thermometer, verified by PIC. According to PIC, the chorizo began cooling at 11 am, 4 hours prior to inspection. The chorizo was voluntarily discarded, see embargo form, for failing to cool to 70F or below in the first 2 hours. PIC will review proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. Corrective Action: Corrected at time of inspection.

Repeat Violation 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 the dishwashing employee handling soiled dishes while rinsing and placing on racks. The employee then started to remove clean dishes from recently washed racks from the dish machine. Inspector notified person in charge (PIC); PIC will instruct employee to wash hands and rewash dishes. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 the waste line of the handwashing sink in-between the prep area and 3-compartment sink to be disconnected. The handwashing sink cannot be used due to the broken pipe. According to PIC, maintenance is aware of the repair that is needed and a work order was placed. Facilities must be maintained in a condition that promotes handwashing. Handwashing sinks must be maintained so accessible at all times, not used for other purposes than hand washing and be maintained in good repair. Please repair the handwashing sink prior to re-inspection in 10 days. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding. >>> Observed sliced turkey and ham, various cheeses, various cut leafy greens, sliced and diced tomatoes, house-made pico, cooked spaghetti and penne, and cooked shrimp cold holding in the cook-line prep refrigerator with internal temperatures of 45-50F, probe thermometer, verified by PIC. According to PIC, the prep cooler was stocked less than 3 hours prior to inspection. PIC placed the TCS foods into the walk-in cooler to rapidly cool to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. PIC will work with employees to routinely monitor the cold temperatures of TCS foods. See violation #31. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the cook-line prep cooler with an ambient air temperature of 48.3F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 45-50F, see violation #20. PIC will not use the prep cooler to store TCS food until the unit is maintaining 41F or less. Temporarily, an ice slurry may be used during meal times; PIC will monitor the temperature of TCS food. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 10 days. Correct By: Correct Prior To Reinspection

Repeat Violation Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>>Observed the funnel drain assembly from the RPZ at the RO system and the steam oven to be made of flexible tubing and below the flood room level of the floor sinks. Please provide rigid drain lines with a minimum 1" air gap above the floor sink. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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 cook drop a pair of tongs onto the floor while cooking on the line, pick the tongs up with gloved hands, then place the tongs into the dish washing area. Cook then returned to the cook-line, changed gloves and handled clean tongs and bread without washing hands after contamination from the soiled tongs. PIC instructed employee to wash hands, change gloves and remove any contaminated food/equipment. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels available at or near the handwashing sink in the prep area. PIC provided paper towels. Facilities must be maintained in a condition that promotes handwashing; handwashing sinks must always be stocked with hot water, soap and paper towels. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 several stacks of pans stored as clean on the rack next to the dish machine, with soil and food debris on the food and non-food contact surfaces. PIC placed the soiled pans into the dish washing area to be rewashed and sanitized. According to PIC, there is a new dish employee; PIC will retrain all employees to wash and inspect equipment equipment prior to use and/or storage. Equipment food contact surfaces and utensils shall be clean to sight and touch to prevent food contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap >>> Observed the spray arm nozzle at the rinse sink at the dish machine to be below the flood rim level. According to PIC, the spray arm was recently installed. Discussed adjusting the spring, which appears to be causing the nozzle to sit much lower than necessary. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow. Re-inspection in 3 days; please repair the spring/spray arm or replace to ensure that the outlet point of the spray arm is at least 1" above the flood rim. CORRECT PRIOR TO RE-INSPECTION Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed the funnel drain assembly from the RPZ at the RO system and the steam oven to be made of flexible tubing and below the flood room level of the floor sinks. Please provide rigid drain lines with a minimum 1" air gap above the floor sink. Observed the drain pipes from various equipment in the server's area and throughout the kitchen to be below the flood rim levels of floor sinks. Observed the faucet of the handwashing sink next to the dish pit to be corroded. Discussed repairing the drain lines and replacing the faucet at the handwashing sink. Please maintain plumbing in good repair. CORRECT PRIOR TO NEXT ROUTINE INSPECTION. :

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. >>> Observed the high-temp dish machine with recently washed dishes, reach a maximum surface temperature after a full cycle, of 152.4F min/max thermometer, verified with PIC's hot water disc. After being ran several times, the temperature decreased to 142F. PIC will contact the repair company for service. Discussed the option to switch the dish machine over to chemical sanitizing. A utensil temperature of at least 160F must be reached during the final rinse cycle for adequate sanitation. All dishes will be sanitized in the 3-compartment sink until the dish machine is fully operational with a final rinse temperature that achieves a utensil surface temperature of 160F, or the equipment can be switched to chemical sanitizing (50-100 ppm chlorine) with low temperature water. >>> 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. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed the faucet of the handwashing sink near the dish pit to have corrosion and the faucet of the handwashing sink on the opposite side of the cook-line to have an inoperable cold water handle. Discussed replacing or repairing the faucet in order to ensure proper handwashing with water at a safe temperature and with equipment that is in good repair. Please maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection