Paradise Valley Burger

Inspector's notes

***Second Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, flats of raw shell eggs stored over container of cooked chicken. Manager moved container of cooked chicken above flats of raw shell eggs to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, container of cooked poblano peppers with a preparation date of 11/30, 2 days past the 7-day discard date. Container of poblano peppers were discarded. See embargo form. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On magnetic knife strip above prep table, knife with food debris on blade stored with clean knife. Per manager, magnetic knife strip is for storing of clean knives. Two knives were moved to be warewashed and magnetic strip was also cleaned. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On cook line, in top portion of large prep table cooler, cut lettuce and cut tomatoes and in top portion of small prep table cooler, raw hamburgers with internal temperatures of 50*F-56*F. Per employee, cut lettuce, cut tomatoes and hamburger were in prep table coolers within normal time parameters. Containers of cut tomatoes and cut lettuce were moved to bottom portion of prep table cooler, and top portion of raw hamburger patty container was portioned and placed in bottom portion of prep table cooler. Discussed fill lines of containers to ensure food product remains at proper temperature throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On paper menu and computer menu, incomplete consumer advisory provided for fried egg and hamburgers. Per employees, egg is fried over easy and hamburgers can be order undercooked. Provide consumer advisory with reminder and disclosure statement within 10 days. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and should contain an approved disclosure method and reminder statement. Via email, provided information on consumer advisory. Corrective Action: Correct prior to re-inspection.