MIssion BBQ Paradise Valley

Inspector's notes

Observed cooked brisket 69*F-120*F in a double pan container with water 69*F by the cookline at the time of inspection. Per PIC, brisket was cut and placed in the bin over the course of the previous three and a half hours prior to the time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Per PIC, brisket is cut and placed in container to cool then placed in the walk-in cooler within correct parameters but brisket was not placed in the cooler soon enough today. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed turkey thawing in dry sink with no running water at the time of inspection. 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. Also observed ROP salmon with label indicating to remove from packaging prior to thawing in the walk-in cooler at the time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. PIC turned on running water to thaw turkey properly and instructed PIC to remove all ROP fish thawed from its packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee fill sanitizer bucket in handwashing sink on the cookline and another employee dump ice water in same handwashing sink at the time of inspection. Also observed water pitcher in handwashing sink by the hot holding units in back of kitchen. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clean dishes in high-temperature dishwasher at the time of inspection. Per inspectors thermometer and establishments irreversible temperature measuring device, temperatures read between 155.4*F-157.2*F after multiple cycles at the time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. PIC was instructed to sanitize in three compartment sink at the time of inspection and called for repair. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed cut cabbage in container labeled 2/28 prep date at the time of inspection. 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). Per PIC, cut cabbage was prepped 2/28 and could not verify otherwise. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked turkey 96*F tightly wrapped in foil at the time of inspection. Per PIC, turkey was cooked to 174*F two hours prior to the time of inspection. 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. Instructed PIC to loosen foil wrapping to allow for the turkey to cool within correct parameters at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use high temperature dishwasher measure temperatures between 155*F-159*F per inspectors min/max thermometer and 153*F-158*F per establishments irreversible registering temperature measuring device. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. PIC was instructed to use three compartment sink for sanitizing food contact surfaces until high temperature dishwasher measured 160*F. Corrective Action: Corrected at time of inspection.