Clearwater

Inspector's notes

Observed at hand sink to left of juice machine in server area with no paper towels inside dispenser. Notified Person In Charge (PIC). PIC will have employee restock hand sink with paper towels. ===At all times each hand sink needs to be stocked with paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

****2nd Consecutive Violation**** Observed in use high temp dish machine temperature fluctuating between 112-123F with inspector and establishment min/max thermometers. Checked 3 times. PIC stated that all equipment would be sanitized in three compartment sink and called to have dish machine serviced. Ensure that water used as sanitizer has a utensil surface temperature of at least 160F for mechanical ware washing machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in use hot box with large tray full of cooked chicken with internal temperatures of 112*F-122*F with inspector and establishment thermometers. Notified Person IN Charge(PIC). PIC confirmed internal temperatures. Thermometers were calibrated prior to internal checks. PIC directed employee to move chicken out of hot box. Hot box digital screen showed 166*F internal scan indicated 132*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

****3rd Consecutive Violation**** Observed multipole tcs foods in temperature danger zone (41*F-135*F). Observed two door refrigeration unit with display of 47*F-48*F. With inspector min/max unit was 49*F-53*F. Notified Person In Charge (PIC). Calibrated thermometers. Internal check of tcs foods was: cut cantaloupe at 53*F; tcs butter at 51*F-58*F. In separate two door unit on top rail was cooked ham at 47*F; Swiss cheese at 45*F. In separate two door unit observed container of cooked pasta at 52*F. PIC moved cantaloupe to main walk in unit to cool to 41*F and butter. Verified after 30 minutes. PIC discarded rest of improperly cold holding tcs foods. Air temperature flow of the kitchen was at 86*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Raw chicken stored over raw shrimp in the cooler drawers below the cookline area. Raw sausage stored over shrimp and bacon in the the walk in cooler. PIC relocated all items to proper locations. Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two pans of asparagus-112-120F in the hot holding box in the rear cookline area. Corned beef sandwiches-127F on a cart in the rear cookline area. PIC stated that all items were recently made and reheated. Keep TCS food in hot holding at 135F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Two pans of prepared gelatin items (orange and lime)-46-47F in the double door reach in cooler next to the cookline area. PIC stated that the gelatin had been in the unit for an extended amount of time and discarded-see embargo form. Keep TCS foods in cold holding at 41F or below. *Ambient temperature of the unit was 50F. PIC called to have the unit serviced at time of inspection and stated that the unit would not be used for TCS food storage until it is maintaining a temperature of 41F or below. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels or hand drying device available at the hand wash sink in the ware wash area. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple containers/rolls of raw ground beef and pinned steak stored over pork items in the walk in cooler. Raw sausage items stored over fish fillets in the walk in cooler. PIC relocated all items to proper locations. Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple pieces of equipment in clean storage area with excess old food debris present. Manager removed all items to be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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: In use high temp dish machine temperature fluctuating between 125-156F. (*Temperatures were also verified with establishment thermometer.) PIC stated that all equipment would be sanitized in three compartment sink and called to have dish machine serviced. Ensure that water used as sanitizer has a utensil surface temperature of at least 160F for mechanical ware washing machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chicken and rice soup-45-48F in the walk in cooler. PIC stated that the soup had been made and began cooling the previous day. PIC discarded-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hard boiled eggs and cooked chicken items with no date marks in the walk in cooler. PIC stated that items were opened within the last four days and provided date marks. 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. 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: *THIRD CONSECUTIVE VIOLATION* Two containers of hummus and two packages of ham deli meat items with no date marks in the walk in cooler. PIC stated that the hummus was opened eight days prior an d was unsure of when the ham items were opened. PIC discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw chicken in marinade stored over cut melon, raw bacon and sausage stored over deli meat, and raw sausage stored over fish fillets in the walk in cooler. PIC relocated all items to proper locations. Ensure that food items are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Hummus and cooked chicken items with no date marks in the walk in cooler. Tapioca pudding with 10-16 date mark, pepperoni with 10-10 date mark, and two pans of gelatin with 10-14 date marks in the walk in cooler and reach in cooler in the cookline areas. PIC discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ice cream scoops stored in a dipper well that did not have the water running. PIC turned on the water in the dipper well. Ensure that in use utensils are stored in running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee handling dirty equipment in ware wash area went to handle clean items without washing hands. PIC stated that the employee would be trained on when to wash hands. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw sausage stored directly over cooked ham and tuna in the walk in cooler. *(The ham and tuna were packaged.) PIC relocated the sausage below the ready to eat food items. Ensure that food and/or ice are protected from cross contamination during storage, preparation, display. Corrective Action: Corrected at time of inspection.

Inspector's notes

Red potatoes, pasta salad, cooked carrots, and beef soup-44-46F in the walk in cooler. PIC stated that all items had been in the unit for an extended amount of time and discarded-see embargo form. Multiple gallons of milk, cottage cheese, sausage, multiple beef items, cream cheese, multiple cartons of liquid eggs, fish items, and cheese items-44-45F in the walk in cooler. PIC removed all items to other refrigerators in the kitchen and on the property to cool down to 41F. Keep PHF/TCS in cold holding at 41F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Meat marinara sauce with 8-4 date mark, cooked pasta with no date mark, cooked carrots and celery with no date mark, and potato salad with 8-11 expiration date in the walk in cooler. PIC was unsure of when the pasta and carrots/celery were made and discarded all items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walk in cooler with ambient temperature at 44-45F. PIC removed all PHF/TCS food items to other coolers in the kitchen and on the property, and stated that cooler will be scheduled for maintenance/repair. Ensure that cold holding equipment is able to maintain PHF/TCS food temperatures at 41F or below. Corrective Action: Correct prior to re-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.----No paper towels or hand drying device available at the hand wash sink in the server pass thru area. PIC provided paper towels. Ensure that all hand wash sinks have paper towels or hand drying device available at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.---Berry sauce item a with white mold/ white residue present in the walk in cooler. PIC discarded-see embargo form. Discard food items as necessary and ensure that FOOD is safe and unADULTERATED. 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.----Pimento cheese item with 1-12 date mark, baked potatoes with 1-14 date mark, chicken salad with 1-13 date mark, and black beans with 1- 8 date mark in the walk in cooler and make line units in the cook line area. Ham, turkey meatloaf, roast beef, cottage cheese, ricotta cheese, and pico de gallo with no date marks in the walk in cooler and make line units in the cookline area. PIC discarded all items-see embargo form. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.-----Turkey chili, cream sauce item, marinara sauce, and tortellini with 1-22 to 1-29 date mark. PIC stated that all item had been made on 1-21 and properly re-dated the food items to use within 7 days. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. 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.---Two large pans of cut lettuce items-49-51F cooling in the table top area of a make line unit. The PIC stated that the lettuce was recently prepped and relocated to the walk in cooler to properly cool. Ensure that food items are cooled in equipment that is arranged to facilitate heat transfer. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage----Ice cream scoops stored in a dipper well that did not have the water running. PIC turned on the water in the dipper well. Ensure that in use utensils are stored in running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes. Correct By: Corrected At Time Of Inspection