Rusty Nail Meats

Inspector's notes

***Third Consecutive Violation*** In refrigerated service case, peppers stuffed with cream cheese prepared >24 hours without a datemark. Instructed employee to date mark stuff jalapeno peppers at time of inspection. RTE/TCS foods requiring date marking are to 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

In walk in cooler, packaged raw ground meats stored above packaged raw whole meats. Instructed employee to move packaged raw ground meats below packaged raw whole meats. Discussed proper separation of raw proteins to prevent future cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In refrigerated service case, peppers stuffed with cream cheese prepared >24 hours without a datemark. Instructed employee to date mark stuff jalapeno peppers at time of inspection. RTE/TCS foods requiring date marking are to 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

In refrigerated service case, observed peppers stuffed with cream cheese that had been prepared more than 1 day prior without a datemark. 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). Discussed datemarking requirements with PIC. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several packages of raw meat like beef that was reduced oxygen packaged in the facility without required information labels. Also, monitoring of the temperatures of vacuum packaged meats has not been consistently logged. Temperature verification was not available for several days including today and Aug 5. Ensure ROP variance procedures are being followed and documented. Records must be maintained for 180 days. PIC was instructed and began creating labels as needed. Current day's temperature verification log was filled out as well. PIC to instruct staff as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw bacon and salmon over mac/cheese, jarred pickles, butter, and other ready-to-eat items in the walk-in cooler. On the other side of the walk-in, also observed a box of hot dogs below raw beef. 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.

Inspector's notes

Observed raw chicken, burgers, bison ribeyes, plank steaks, etc in reduced oxygen packaging, per owner, conducted in the facility. A variance/HACCP application has been pending for the location and is awaiting final approval. Discontinue reduced oxygen packaging of TCS food until the HACCP plan has been approved by MCESD. Eliminate this practice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food items in the walk-in cooler and freezer stored almost directly on the floor. Please adjust shelving and move food items to be 6 inches off the ground prior to the next routine inspection.

Inspector's notes

Observed chlorine sanitizer over 200ppm in sanitizer bucket. Solution adjusted to 100ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken, burgers, bison ribeyes, plank steaks, etc in reduced oxygen packaging which was, per owner, conducted in the facility. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Discontinue reduced oxygen packaging of TCS food until the HACCP plan has been submitted and approved by MCESD. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No probe thermometer available for monitoring food temperatures. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection.