Sauce Pizza and Wine

Inspector's notes

observed in the walk-in cooler, pans of cooked shredded chicken at 74-75 deg f . Inquired about the cooling strategies and food prep. time. per manager, prepared at 11am. 2 tier cooling was reviewed. mcesd cooling guidance document were provided. manager removed cooked chicken and placed in flat 1inch pans. 41 deg f established. please monitor cooling. also noted pans of cooked cheese sauce, cooked /grilled brocolli, stacked covered atop each other inside the walk-in cooler. suggest use flat shallow ice bath and metal pans for rapid cooling. also suggested not to cover hot food with lids, to ensure expedited rapid cooling. manager transferred all food and placed in 1 inch pans on the highest shelves in the walk-in cooler near the fan blower. 41 deg f established. at 68-78 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the sandwich prep. station, noted a pan of tomatoes at 49 deg f. pan was overfilled. discussed with manager utilizing smaller pans. use of smaller metal pans and placing extra food in the walk-in cooler reviewed. manager removed excess cut tomatoes , placed in the walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed sealant used at the hood filter areas separated, falling down. please remove and reseal the wall, hood filtere junctures. showed pic. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed at the cookline reach-in cooler, some portioned control onsite cooked veggie bags, (cubed beets) pans overfilled, temperature at 48-51 deg f . sliced tomatoes at 47 deg f . also the pan of sliced deli meat, prosciutto and on site baked potatoes at 46-48 deg f . showed facility manager. discussed keeping the food lids closed when not in use. also reviewed tcs food pans fill level. please ensure tcs food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

observed at the cookline a small plastic bottle filled with liquid. no identification tags. inquired from kitchen staff regarding the content. identified as cooking oil. manager provided a label for the cooking ingredient plastic clear bottle. corrected. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.********************Checked the on site automatic dishwasher. noted at 0ppm for chlorine. Informed facility manager via phone. manager will place a service call. re-inspection scheduled. recommended to utilize the manual 3 compartment warewashing set up till equipment serviced. MCESD manual warewashing protocol reviewed with shift leader. Correct By: Correct Prior To Reinspection

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.***************reach-in coolers in the cookline, lids left open upon arrivals. pans of shredded, portioned bagged cooked chicken and soft cheese, overfilled , tcs food at 53-55 deg f . informed shift leader. all discarded. please keep reach-in cooler lids closed. please ensure not to overfill the food pans. rte-tcs shall be kept at 41 deg f. see embargo. 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 pans of ranch dressing buckets prepared on site dated 3-29. informed manager regarding the tcs and the FDA date marking and disposal requirements. manager threw away ranch dressing buckets. 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.************please assure the rte/tcs food buckets in the walk-in cooler are provided with a use by date stickers. observed pans of onsite prepared corn, soft cheese, provolone, on site cooked grilled cauliflower, onsite grilled brussel sprouts, sautéed onions, without a use by date in the walk-in cooler. informed shift leader, all new use by dates were prepared by manager on duty. recommended a daily check. MCESD use by date policy and diagrams reviewed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage*******************observed spray bottle filled with degreaser placed above food pans, mixer equipment, as well atop to go containers. informed manager. manager removed, discarded chemicals. corrected. :

Core-3-304.14, C: Wiping Cloths, Use Limitation****************observed soiled wet wiping cloth left on the food prep. stations. informed manager. per manager, a designated sanitizer solution containing quat ammonia needs to be provided for the wet wiping cloth. manager discarded towels, Fresh quat ammonia at 200 ppm established, corrected. Correct By: Corrected At Time Of Inspection

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PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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.********************kitchen automatic dishwasher in use was checked. noted 0ppm, upon further investigation , the filler drum were empty. showed manager on duty. manager refilled sanitizer, serviced equipment. chlorine at 50 ppm established. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation*******************wet wiping towels were left wet, after cleaning applications, placed on food equipment's, such as slicers, and also placed in buckets. informed manager on duty. facility has a set of designated red, sanitizer buckets. manager filled one for the various kitchen stations. quat ammonia at 200 ppm established. corrected. Correct By: Corrected At Time Of Inspection