OHDF and Spice Wing

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. **2nd Consecutive Violation** Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a lack of hand drying provision at 3 designated hand sinks within the establishment. PIC stated that they lost the key to replace paper towel rolls, and are expecting a new key prior to next routine inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: 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. ------ In the raw bacon wrapped hot dogs stored above individually packed cups of bleu cheese dressing and RTE hot dogs. In the reach in cooler, observed raw shelled eggs stored above RTE butter packages and sauerkraut. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection

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. ------ In the drawer cooler, observed an ambient air temperature of 54*F when measured with a min/max thermometer. Inside the cooler, observed raw chicken holding at 48*F when measured with a probe thermometer. PIC stated the wings had been in the cooler for less than 2 hours. In the reach in cooler, observed an ambient air temperature of 40*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding at 45-50*F when measured with a probe thermometer including: hot dogs, beans, sauerkraut, coleslaw, shredded cheddar, and raw chicken tenders. PIC stated all foods had been in the cooler overnight. Observed TCS foods tighted packed in the reach in cooler. Observed foods stored on the top shelving at 41*F or below. All out-of-temperature TCS foods were observed on the bottom two shelves. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC moved the wings uncovered to the freezer to rapidly cool before storing in the working drawer cooler under the grill. PIC voluntarily discarded all out-of-temperature TCS foods from the reach in cooler at the time of inspection (see embargo). Advised PIC to remove non-TCS foods from the cooler or move to lower shelved to free up cooler space. 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 coleslaw and footlong hot dogs held beyond 7 days from preparation in the reach-in cooler. Observed coleslaw dated 10/4-10/10 and hot dogs dated 10/3-10/9. Observed a fuzzy white organic material resembling mold growing on multiple hot dogs. Observed signs of fermentation including bubbling in the sauerkraut. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. Since the foods had been held beyond 7 days, had signs of adulteration and were held above 41*F, the PIC voluntarily discarded the out-of-date foods at the time of inspection (See embargo). 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. ------ In the drawer cooler, observed an ambient air temperature of 54*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding at 48*F when measured with a probe thermometer. In the reach in cooler, observed an ambient air temperature of 40*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding at 45-50*F when measured with a probe thermometer. Discussed coolers should be capable of maintaining TCS foods at 41*F or below. Advised PIC to not overfill coolers to ensure adequate cooling capacity can be achieved. PIC stated an additional cooler had already been ordered and was on the way later this week. A re-inspection will take place on 10/26/2023 to ensure all coolers are operations and are holding TCS foods at 41*F or below. Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices ------ Establishment does not have a bimetallic stem probe thermometer to verify food holding and cooking temperatures. Establishment has two meat thermometers that cannot be used to verify cold holding temperatures. Discussed the importance of utilizing thermometers to verify food temperatures and to ensure equipment is properly functioning. A re-inspection will take place on 10/26/2023 to ensure an NSF or equivalent probe thermometer has been purchased and is available for use. Correct By: Correct Prior To Reinspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions ------ Observed multiple floor sinks with an accumulation of food debris. Advised PIC food buildup may provide pest harborage conditions. Clean areas prior to the next routine inspection and maintain a regular cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection