McDowell Village

Inspector's notes

Cooked sausage-50-51F in the make line area of the make line/reach in cooler in the cookline area. Employee stated that the sausage was cooked and placed into the unit the previous day to cool. *(All other food items in the unit were 41F or below) PIC discarded the sausage-see embargo form. Ensure that PHF/TCS foods are cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Opened packages/containers of pepperoni, turkey deli meat, ham, hard boiled eggs, and cooked pork tenderloin with no date marks in the walk in cooler, cooler drawers, and make line/reach in cooler in the rear prep area. PIC stated that all items were opened within the last two days and provided date marks. PHF/TCS food should be clearly marked to indicate the date the food shall be consumed or discarded when held at a temperature of 41°F or less for a maximum of 7 days. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Pepperoni item with 6-8 date mark and franks with 6-8 date mark in the walk in cooler and cooler drawer unit in the cookline area. PIC discarded both items-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of dried food on the back side of the deli slicer blade, which was being stored as clean. Also observed a build-up of dried food on the blade of the can opener. PIC will have the blades of the deli slicer and can opener rewashed and sanitized to remove all food debris. Suggested inspecting equipment in detail and with sufficient lighting prior to storing as clean and ready to use. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection three compartment sink full of food contact trays and utensils with 0ppm Quat ammonia concentration with inspector and establishment test strips. Notified Person In Charge (PIC). PIC had employee remake sanitizer to 200ppm and sanitize all food contact equipment again. ===Food safety range for Quat Ammonia is 200ppm-400ppm. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Addl Notes: Observed several clean containers with green food debris; clean slicer with white organic matter on back blade; black and red organic matter on can opener. Notified Person In Charge (PIC). Per PIC the containers were clean and deli slicer had not been used today. PIC will have employee re-wash, rinse and sanitize all listed food contact equipment. ===Clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several refrigeration units in temperature danger zone. One upright true unit had ambient temperature of 50*F with min/max thermometer. TCS food inside was cheeses and cheese sauces at 48*F; diary products at 48*F. Inside upright reach in unit was ambient of 47*F with min/max. Internal thermometer read 49*F. Food inside unit was cooked shrimp containers at 54*F; blue cheese at 50*F; cut lettuce at 47*F; cut roast beef at 44*F; container of cooked chicken at 55*F. Notified PIC. Per PIC all units have temperature log from 9am. Time is 2pm. PIC directed employees to move all foods listed to main walk in unit to cool 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.

Inspector's notes

Observed two large refrigeration units on main cook line in temperature danger zone (41*F-135*F). Upright true at 50*F with min/max thermometer and sandwich line unit at 47*F-49*F with min/max thermometer. Notified Person In Charge (PIC). PIC will place work order to units to be repaired. -====All cold holding units need to be below 41*F ambient for food safety. Corrective Action: Correct prior to re-inspection.