CCs on Central

Inspector's notes

Observed dried food debris inside the basin of both designated hand sinks in the food prep area and the cookline. Discussed the importance of maintaining all designated hand sinks free from obstruction and to dump food in the trash or in dump sinks. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the following TCS food products with date mark timeframes passing 7 total days: alfredo sauce(3/1), and refried beans (2/28). Per PIC, a new employee was dating food incorrectly and will be trained on the establishment's date-marking system. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floor drain underneath the main prep table on the cookline unable to drain at time of inspection, resulting in a small pool of sewage collecting in the floor sink. PIC called a plumber to snake the drain at time of inspection. Discussed the importance of keeping all drains clear and open to properly discharge sewage with PIC. Plumber arrived onsite to snake the drain about 1 hour into the inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed table mounted can opener with visible dried food debris. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw white onions in a bag on the floor outside of walk-in cooler. PIC moved onions to dry storage shelf. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles in walk in fridge with an internal temperature of 100F. Person in charge states that noodles were cooked about three to four hours ago. Had person in charge reheat food back up to 165F to restart the process. Person in charge states that when noodles are done cooking ice is added as an ingredient but was not added this time.

Inspector's notes

Observed cheese, cut cabbage, cut tomatoes, red beans, smoked sausage, and potato salad with an internal temperature of 46F. reach in cookline fridge found to have an internal temperature of 47F. Person in charge states that TCS items were put there an hour a go. Had person in charge put ice and water under TCS items to rapid cool it to 41F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cheese, cut cabbage, cut tomatoes, red beans, smoked sausage, and potato salad with an internal temperature of 46F. Reach in cookline fridge found to have an internal temperature of 47F. Person in charge states that TCS items were put there an hour a go. Had person in charge put ice and water under TCS items to rapid cool it to 41F.

Inspector's notes

Observed sanitizing bay with Quaternary Ammonium testing at 0PPM. Asked Person in charge (PIC) when the sanitizer bay was made. PIC stated it was made earlier in the day. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC refilled and tested sanitizer bay to rewash the dishes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheese, sliced cheese, in-house made mayo sauce, smoked sausages, shredded lettuce, sliced tomatoes, in-house made salsa with tomatoes, cut lettuce, eggs, egg mixture, and chicken salad in the combination cold top and cooler ranging from 50-55F. Per Person in charge (PIC), foods had been in unit since 10am. At time unit was over 41F and unable to cold hold properly. Foods were embargoed at time and PIC was instructed to not use unit until it is repaired and holding at 41F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach in cooler opposite of flat top grill unable to maintain a temperature of 41F or below. Instructed Person in charge (PIC) to not use cooler until it can maintain proper temperature. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed drain lines from ice machine leaning into the floor sink. Advised Person in charge (PIC) to prop up drain lines to ensure one inch minimum air gap above the floor sink flood rim. All plumbing must be maintained in good repair at all times. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed metal pan of cooked bacon (not of crisp texture) measured at 88'F placed on food prep table located by cook line. PIC stated bacon was cooked more than 2 hours prior. Establishment does not use time as control for bacon in question, per PIC. PIC stated bacon is not hot-held at 135'F for quality purposes. Suggested PIC use time as control for cooked bacon to keep preferred quality of texture while ensuring food safety. All TCS foods improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed menu at establishment offering made-to-order over-easy eggs with no consumer advisory indicated on menu items. Consumer advisory reminder statement with asterisk indicator is present on menu yet advised menu items not observed to be indicated by asterisk. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Ensure menu is updated accordingly prior to reinspection on 10/10/24. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed standing water and excess ice spillage on flooring from ice machine located by handwashing sink in kitchen. PIC stated ice machine's fill-line detection sensor is in disrepair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

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. --- Observe sour cream and cooked beans in walk-in unit with no datemarking. PIC stated sour cream was opened the Monday of 05/27 and cooked beans were made on the same day. PIC datemarked items 05/27 at time of inspection. All RTE/TCS foods must be date marked within the first 24 hours of prep and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation --- Observed red sanitizer bucket with quat and wiping cloth was reading 0 PPM. Quat solution shall be between 150-400 PPM. PIC stated sanitizer solution is from sanitizer dispenser at 3-comp sink. Wrong sanitizer solution was connected to the sanitizer dispenser upon inspection. PIC connected correct solution to the dispenser and refilled bucket with new sanitizer solution was reading 150 PPM. No active dishwashing observed at time of inspection. Please ensure that test strips are used to measure the proper amount of sanitizer to avoid possible contamination. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Observed cooking utensils stored in metal pan filled with water on stovetop. Water measured at 122'F. Ensure in-use utensils are stored in water that is 135'F or hotter. PIC stated utensils have been in use since 7:30am and agreed to wash in-use utensils in question at 11:30am after it has been in use for 4 hours. Discussed proper storage of in-use utensils in between use. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation --- Observed red sanitizer bucket with chlorine and wiping cloth was reading 25 PPM. Chlorine solution shall be between 50-100 PPM. PIC added bleach to bucket at time of inspection and sanitizer was reading 100 PPM. Please ensure that test strips are used to measure the proper amount of sanitizer to avoid possible contamination. 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 handwash sink across from stove without paper towels/ or hand drying equipment. Person in charge replaced paper towels. Discussed importance of having hand drying provisions readily available for employees to encourage proper handwashing throughout the establishment. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions >>Observed significant organic matter and food debris on surface of storage areas and storage rack in cooler. Please ensure storage areas are frequently cleaned and sanitized to avoid contamination and pest issues. Correct By: Correct Prior To Next Routine Inspection