Layalina Restaurant & Lounge

Inspector's notes

FOURTH CONSECUTIVE. Observed no Certified Food Protection Manager onsite at the 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 multiple cartons of raw in shell eggs above RTE foods like sauces and meats on the top shelf in walk in cooler located back of house. 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

SECOND CONSECUTIVE. Observed raw chicken thawing in a prep sink without running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC was educated by inspector and turned on running water over the chicken at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy buildup of soot and grease on top grill vents. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. PIC stated that they are having someone coming next week to clean out the overhead vents by grill area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several knives with chips in the design at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC was made aware and discontinued the use of the knives permanently. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken in ROP packaging thawing in a prep sink without running water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC was educated by inspector and moved the chicken at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

THIRD CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. to be Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the soda fountain gun nozzles at the main bar had organic matter accumulation on the interior dispensing face and around the O-rings. All food-contact surfaces must be cleaned to sight and touch. PIC was made aware and discontinued use of the the soda gun until properly rinsed, washed, and sanitized. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can of Raid located back of house in office. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. to be Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw ground lamb skewers above packaged whole beef. Also observed raw ground chicken skewers on a baking sheet above an open plastic container of raw fish. No direct contamination was observed. Alerted staff who moved the raw animal proteins and organized raw animal proteins by cooking temperature, with the highest cooking temperature proteins on the bottom and the lowest cooking temperature proteins on the top. Also provided a guidance document for continual review. All raw animal proteins must always be stored below RTE foods and stored according to cooking temperature to prevent cross-contamination. Discussed the importance of proper food storage to prevent cross-contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken (78°F) and beef chubs (77°F) on the rotisserie spits with the heating element turned off. Staff stated they had turned off the heat less than an hour before the temperature measurement in an effort to cool the meat before transferring it into the walk-in. Staff moved the chubs into the walk-in at the time of inspection. Time Temperature Control for Safety (TCS) foods must ACTIVELY cool from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours. Also observed a covered metal pan of chicken (70°F), which was cut from the chub less than an hour prior in the prep table. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice in the rice cooker measuring at 88°F. Staff stated they had taken the rice out of the walk-in and placed it in the rice cooker to reheat 3 hours prior (see embargo): TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. All TCS foods improperly reheated were discarded by PIC. Retrained staff on reheating requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed opened milk with no date mark. Staff stated the milk had been opened on Sunday. The staff member added the date mark to the milk container. 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, which is considered day 1). Retrained staff on date marking requirements. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the three-compartment automatic sanitizer dispenser, dispensing quat sanitizer above 500 ppm. Alerted staff who plan to call their third-party vendor to come and service the automatic dispenser. Reeducated staff on the recommended range of use for Quat (150-400 PPM) and discussed toxicity concerns when sanitizers are used above the recommended range. A reinspection will be conducted on the automatic sanitizer dispenser in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed opened dairy-based cream without a date mark present. Staff stated it had been opened two days prior. All items were properly date-marked while EHS was onsite. 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

Staff stated two menu items are cooked to order: chicken Tikka and lamb Tikka. 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. Asterisks shall be applied to any cook-to-order foods that can be ordered undercooked leading the eye to the consumer advisory. Either of the two consuming advisories must be applied to the menu: (1)Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No backflow device was observed on the mop sink faucet. Proper repair is required. An atmospheric vacuum breaker (AVB) must be added to the faucet. Provide an approved backflow device prior to re-inspection. All testable backflow devices must be certified. Discussed requirements with management. Corrective Action: Correct prior to re-inspection.

Inspector's notes

1. Raw meat was stored on a rack above cooked soups and raw eggs were stored on a rack above produce in the walk-in refrigerator. The raw items were placed below all ready to eat foods during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

1. There is a buildup of ice on the back of the condenser unit in the main (food) walk-in refrigerator. Remove the ice and repair the condenser so that there is no ice buildup. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

1. The atmospheric vacuum breaker on the mop sink faucet is starting to leak. Repair or replace the atmospheric vacuum breaker (AVB) on the mop sink fuacet. 2. Repair and secure the loose drain pipe beneath the hand sink in the back kitchen area. 3. The RPZ backflow prevention device for the water supply to the soda fountain carbonator must be tested and certified. 4. Extend the drain pipes from the beer tap drain pan and from the beer walk-in refrigerator so that they drain over the floor sink with a minimum 1 in. air-gap between the ends of the pipes and the flood rim of the floor sink. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

1. Provide a minimum of a light colored, semi-gloss paint finish to the bare wood areas on the underside of the countertops in the bar and in the bread oven area. Bare wood must be finished to be smooth, non-absorbent and easily cleanable. Corrective Action: Correct prior to next routine inspection.