Cogir of Fountain Hills

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed an employee use a napkin to wipe food debris on the floor, then handle clean plates and utensils at the soup station, without washing hands after contamination from the floor. PIC instructed employee to wash hands. Discussed AMC (active managerial control) and the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC has recently had an in-service about handwashing and will verify that employees wash hands when necessary. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed moist/wet wiping clothes in the bottom of the in-use reach-in prep cooler on the cook-line and in a pan of raw shell eggs. According to PIC, the cloths are placed there to absorb condensation and soil/debris. Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry must be stored in a sanitizer solution of adequate concentration between uses. PIC removed the wiping cloths. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee in the cookline area handled raw ground beef; then went to handle hamburger buns, and clean plates without changing gloves and washing hands. Same employee handled a squeegee; then put on gloves, and went to handle food items without washing hands. Employee was asked to change gloves and wash hands. Ensure that employees wash hands often enough during food preparation to prevent cross contamination and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

There is excess dust present on the clean equipment storage rack in the cookline area. Ensure that equipment is cleaned frequently enough to preclude accumulation of soil residues. ** The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There is excess dust present on ceiling and wall in prep and cookline areas. PIC stated that ceiling and wall would be cleaned. Ensure that physical facility is cleaned as frequently as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the high-temp dish machine with recently washed dishes, reach a maximum surface temperature after a full cycle, of 152.6F min/max thermometer, verified with PIC's thermometer. The temperature did not raise after being ran several times. PIC will contact the repair company for service. A utensil temperature of at least 160F must be reached during the final rinse cycle for adequate sanitation. All dishes will be sanitized in the 3-compartment sink until the dish machine is fully operational with a final rinse temperature that achieves a utensil surface temperature of 160F. Discussed using a daily temperature log to ensure that 160F is reached prior to using the dish machine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of two door refrigeration unit is at 52*F-55*F with inspector min/max thermometer. Internal temperature on unit thermometer is 55*F. Inside the unit was cottage cheese; yogurt; milks; cabbage salad all 46*F-59*F. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Unit has temp log but has not been completed since 8/1/2025. Unit has check it system thermometer system. PIC discarded cottage cheeses and yogurt; and cabbage salad. Milk was cooled inside main walk in unit to 41*F. Verified after 1 hour. =====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.