Protein House

Inspector's notes

Observed no certified food protection manager 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 rice scoops in stagnant ambient temperature water. 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 pasteurized eggs stored above whole eggs in walk in fridge. Observed pancake batter made with whole egg stored above RTE foods in walk in fridge. 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. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hard boiled eggs, black beans, and chickpeas cooked cooling in walk in fridge with lids on containers. Observed black beans from same batch cooling in prep fridge in a container deeper than 4 inches. Person in charge stated food items were cooked 1.5hrs prior to 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 being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use utensils used for cooked rice in stagnant water with a temperature of 90*F. 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 tomatillo sauce temp at 75*F in the walk in fridge stored in large 4 gallon container. Person in charge stated it had been made 5.5hrs ago. 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 being cooled in deep containers were transferred to shallow containers and put into an ice bath to allow for rapid cooling. Tomatillo sauce was in temp within the 6 hour time frame. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic and metal food storage containers stacked with water condensation trapped. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed salmon in ROP packaging being thawed under refrigeration. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several time/ temperature control for safety (TCS) food items in top and bottom parts of cold-holding prep table with internal temperatures of 45.5*F to 57.2*F. Person in charge (PIC) stated the following items have been in prep table for more than 4 hours: egg whites, steamed broccoli, roasted sweet potato, steamed asparagus, chopped tomato, black bean salsa (containing diced tomatoes), cooked cauliflower, cauliflower rice, hard boiled, chopped spinach. All TCS foods improperly cold held were discarded by PIC at time of inspection. Liquid egg whites and cottage cheese were in unit for less than 4 hours and were put in ice to cool down. Observed several time/ temperature control for safety (TCS) food items in walk-in cooler with temperatures between 44*F to 48*F. Items have been in unit for more than 4 hours and were the following: bagged spinach, bagged chopped iceberg lettuce, diced tomatoes, black bean salad (containing diced tomatoes), caramelized onions, cut melon salad (honeydew, cantaloupe), roasted sweet potato bags, hard boiled eggs, liquid egg whites, Silk almond milk, hummus, cottage cheese, perishable chopped garlic, blue cheese crumbles, shredded cheddar cheese, feta cheese, shredded mozzarella cheese, sliced cheddar, Greek yogurt, raw shelled eggs, non fat milk, whole milk, chopped kale. All TCS foods improperly cold held were discarded by PIC at time of inspection.

Inspector's notes

Observed cold holding prep table by handwash sink holding at an ambient temperature of 53.4*F, measured with min/ max thermometer. No TCS foods are to be stored in unit until unit can maintain food at 41*F and below. Corrective Action: Correct prior to re-inspection. Observed walk-in cooler measuring at an internal temperature 49.8*F, measured with min/ max thermometer. Technician arrived to repair unit and was observed measuring at 43.5*F at end of inspection. 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 on cook line with gloves crack two raw shelled eggs. Employee then began handling spatula, wiping cloth, and pan handles without changing gloves and washing hands. Spoke with PIC who educated employee on properly washing hands whenever contamination has occurred. Employee washed hands. 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. At time of inspection establishment's walk-in refrigerator was holding TCS foods with internal temperatures between 45-49*F. Unit was blowing at 49*F measured using min/max thermometer. PIC verified that temperatures had not been checked that day. Multiple items had been delivered 3 hours previously (verified via invoice) and were moved to alternative refrigerators to cool and maintain 41*F. These items included 4 bags of spinach leaves, 4 mags mixed greens (45*F), bags of yogurt (47*F), multiple cartons of milk (48*F), about 40 cartons of egg whites, several flats of raw shelled eggs. Other TCS items that were in unit overnight were willingly discarded and included- containers of hummus (49*F), blue cheese, mozzarella cheese, feta, cottage cheese, shredded cheddar cheese, salsa with tomato, cooked carrot, bags of spinach leaves, bags of mixed greens (50*F), yogurt (47*F), cut tomatoes, beans with cut tomatoes. PIC will ensure that all TCS foods are held at 41*F or below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling - On cook line there was a bottle of Tylenol being stored on top of a cold holding prep unit. PIC moved medicine to first aid kit and will ensure that all medications are stored appropriately where food contamination will not occur. 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. At time of inspection establishment's walk-in refrigerator was holding TCS foods with internal temperatures between 45-49*F. Unit was blowing at 49*F measured using min/max thermometer. PIC verified that temperatures had not been checked that day. TCS foods discarded included -containers of hummus (49*F), blue cheese, mozzarella cheese, feta, cottage cheese, shredded cheddar cheese, salsa with tomato, cooked carrot, bags of spinach leaves, bags of mixed greens (50*F), yogurt (47*F), cut tomatoes, beans with cut tomatoes. PIC had unit turned down during inspection and unit began to blow at 39*F. PIC will ensure that unit holds proper temperature to keep TCS foods at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - In back kitchen prep area large pieced of plywood are being used on the ground to cover places where the concrete has been removed down to the dirt below the building. The grease trap and line have been getting moved. Floors must be smooth, durable, and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed several quat sanitizer buckets with wiping cloths measuring at 0ppm. Quat sanitizer was not being dispensed from sanitizer dispenser at 3-comp sink. Person in charge (PIC) prepared sanitizer buckets with chlorine sanitizer solution measuring between 50 and 100ppm. Discussed with person in charge the importance of measuring sanitizer solution buckets when being prepared to ensure proper concentration. Correct By: Corrected At Time Of Inspection