Busy Bees Arizona Surprise

Observed mechanical warewashing machine run several cycles with dirty dishes, and produce a chlorine strength of 0ppm. Unit should produce a strength of at 50-100ppm every time for proper sanitation. Person in charge stated a service request has been placed, removed dishes, and placed in 3-compartment sink for manual sanitation. All dishes to be washed and sanitized in 3-compartmnet sink until mechanical warewashing unit can produce a consistent strength of 50-100ppm. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection.

Shredded cheddar and mozzarella, cottage cheese, vanilla yogurt, american cheese, ranch, and milk in reach in refrigerators with an internal temperature ranging 46-50*F. Person in charge mentioned foods were placed in the unit over 4hrs prior to inspection. Staff stated milk was 41*F within 2 hours or inspection and was actively cooling from breakfast prep. All cold temperature-controlled foods should be held at 41*F or below. Person in charge voluntarily discarded foods and placed milk on top shelves for quick cooling. Recommend checking temperature logs before utilizing refrigeration units, keeping foods on ice during prep, and maintaining an arrangement in refrigeration unit for proper air flow. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Predefined Comment: All plumbing must be maintained in good repair at all times.

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.