Protein House

Inspector's notes

Small prep refrigerator closest to the handwashing sink and stove on the cook line being used to hold TCS foods observed with ambient temperature at 54.8°F with inspector's min/max thermometer. Reviewed repair invoice from 4/15/2026. PIC is ordering a new unit, reviewed invoice from 4/22/2026.

Inspector's notes

Observed cooked mashed sweet potatoes/47°F, raw egg whites/50°F, tofu/52°F, feta cheese/47°F, cottage cheese/50°F, and sliced tomatoes/ 50°F in the prep refrigerator closest to the handwashing sink. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the person in charge it was determined all TCS foods were restocked 30 minutes prior and within safe time parameters.

Inspector's notes

Small prep refrigerator closest to the handwashing sink and stove on the cook line being used to hold TCS foods (see Violation #22) observed with ambient temperature between 49.4°F- 52.1°F with inspector's min/max thermometer.

Inspector's notes

Observed cooked mashed sweet potatoes/46°F and cooked cauliflower/45°F in the bottom section of the prep cooler closest to the handwashing sink. In the drawer refrigerator below the grill observed raw chicken/ 46°F and raw bison patties/50°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. After discussion with the person in charge it was determined all TCS foods were within safe time parameters.

Inspector's notes

In the large rear reach in refrigerator observed a covered container of cooked broccoli/60°F and a covered container of mashed sweet potatoes/53°F. After discussion with the person in charge it was determined the broccoli and sweet potatoes had been cooling for 2 hours.

Inspector's notes

Observed vegetable dicer not in use stored below the counter in the ware washing area. Observed deep scores on blue push block covering where the plastic is starting to peel.

Inspector's notes

Observed chef crack raw unpasteurized shelled eggs with gloved hands, then change gloves and continue food service work without first washing hands. Observed chef scratch their face with gloved hands then change gloves and continue food service work without first washing their hands.

Inspector's notes

Observed food worker dump sanitizer bucket down the handwashing sink near the flattop grill. Observed peas in the basin of the handwashing sink. Handwashing sinks may not be used for other purposes than handwashing. Discontinue using handwashing sinks as dump sinks.

Inspector's notes

Observed chef place cast iron weight on raw salmon that was cooking. Observed chef place the weight from the raw salmon that was cooking on raw chicken that was cooking on the same grill. Then observed the chef moved the weight back to the raw salmon that was cooking. Equipment Food-Contact Surfaces and Utensils shall be cleaned/sanitized in between different types of raw animal foods; change from raw foods to RTE foods; between used with raw fruits and vegetables and TCS food; before using or storing food temperature measuring device; any time contamination may have occurred. Weights were sanitized at the three compartment sink at time of inspection. Salmon was cooked above 165 °F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed covered container of peeled hard boiled eggs at 58*F, and several shallow covered containers of black bean salsa at 61*F in reach in cooler in back prep area. Per employees, eggs had been cooked within the last hour and beans had been prepared approximately 2 hours prior - eggs were uncovered and salsa was uncovered and portioned at time of inspection to finish rapid cooling. Reviewed proper cooling procedures at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several wiping cloth buckets with sanitizer solution at <150ppm. Dispenser was also dispensing at <150ppm at time of inspection. Manager called for service at time of inspection, and will ensure manual addition for buckets as needed until repaired. Dishwasher is also present and dispensing properly. Corrective Action: Corrected at time of inspection.

Repeat Violation 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. At time of inspection observed diced tomatoes/ 46°F and raw egg whites/46°F in the upper portion of the two-door prep cooler on the cook line. Observed a container of roasted sweet potato/ 62°F in the lower portion of the two door prep cooler on the cook line. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. After discussion with the person in charge it was determined all TCS foods were within safe time parameters and moved to the walk in cooler. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 house made salsa/ 81°F cooling in the walk-in cooler in a plastic container approximately 8 inches deep. According to the person in charge the salsa had been cooling for 1 hour. Use shallow, uncovered pans; ice baths; stirring; or other effective methods to cool cooked TCS foods. Ensure foods reach 41°F before placing in prep top, covering, or transferring to deep containers. The salsa was portioned into smaller portions before being moved to the walk-in cooler to continue cooling. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Internal temperature of the salad station/3 door prep cooler measured at 53.2°F with min/max thermometer. Internal temperature of the sauté station/ 2 door prep cooler measured at 41°F with min/max thermometer. Please discontinue use salad station/3 door prep cooler for TCS foods until it is repaired and maintains 41°F or less. Reviewed prep cooler repair invoice. Re-inspection to confirm prep coolers are repaired and maintains 41°F or less is scheduled for 2/21/2024. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

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 a container of raw shelled eggs stored directly above cottage cheese and miscellaneous ready to eat sauces in the reach in cooler near the walk in cooler. Raw animal foods should be separated and arranged during storage, preparation, holding and display so that cross contamination of ready to eat foods or other raw animal foods is prevented. The eggs were moved by the person in charge to the bottom shelf of the prep cooler at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 raw egg whites/50°F and diced tomatoes/ 50°F in the prep cooler near the near the handwashing sink. Observed cut melon mixture/62°F, sliced tomatoes/ 60°F, shredded cheese/ 60°F, and chopped lettuce/ 56°F in the prep cooler across from the grill. Except during preparation, cooking, cooling, or when time is used as a control all TCS food shall be maintained at 41°F or less. According to the person in charge, all TCS foods had been in the prep cooler since 8AM. All TCS foods were moved to the walk in cooler at time of inspection to rapidly cool. Discontinue use of prep cooler for TCS foods until they maintain 41°F or less. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

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. Both prep coolers used to store TCS foods across from grills were malfunctioning at time of inspection. Internal temperature of cooler across from the grill measured at 60°F with min/max thermometer. Internal temperature of the cooler near the handwashing sink measured at 45.8°F with min/max thermometer. Please discontinue use of prep coolers for TCS foods until the coolers are repaired and maintain 41°F or less. Re-inspection to confirm prep coolers are repaired is scheduled for 2/12/2024. Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed quaternary ammonium sanitizer at 0PPM at time of inspection in the three compartment sink not in use at time of inspection. Acceptable quaternary ammonium concentration shall be between 150-400 PPM. Establishment will utilize the kitchen dish machine to wash, rinse, and sanitize glassware and utensils until the quaternary ammonium sanitizer maintains 150-400 PPM. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety (TCS) 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. At time of inspection observed diced tomatoes/ 46°F, raw egg whites/ 46°F, and tofu/ 47°F in the prep cooler across from the stove. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods shall be maintained at 41°F or less. After discussion with the chefs the diced tomatoes, raw egg whites, and tofu were within safe time parameters. TCS foods were moved to the walk in cooler to rapidly cool. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd