The Ranch Estates at Scottsdale

Inspector's notes

Observed recently cooked penne pasta cooling in a full, 22-quart, covered plastic container in the walk-in cooler. The internal temperature of the pasta observed at 72F and it had been cooked, place into an ice bath, then into the container and walk-in cooler less than an hour prior to the inspection. PIC instructed employee to place the cooked pasta onto sheet pans and then back into the walk-in to rapidly cool to 41F or less. Discussed proper cooling methods such as Placing food in shallow pans. Separating the food into smaller or thinner portions. Using rapid cooling equipment (i.e. a blast chiller). Stirring the food in a container placed in an ice water bath. Using containers that facilitate heat transfer. Adding ice as an ingredient. Speed rack in walk-in cooler The Food Code provision for cooling provides for cooling from 135F to 41F in 6 hours: 135F-70F in the first 2 hours; 70F-41F in the next 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tape being used to cover the exposed insulation inside of the ice machine lid. Also observed tape around the glass doors of the chest freezer for ice cream. Discussed replacing or repairing the equipment. PIC will replace the door of the ice machine to prevent contamination of the ice and for proper cleaning of the equipment. All equipment must be maintained in good repair at all times. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked oatmeal and cream of wheat/grits-117-128F in the steamer unit. Per employee, both items had been made about two and a half hours prior and the steam table was accidentally not turned on. The PIC voluntarily discarded both items-see embargo form Keep TCS foods in hot holding at 135F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* The ice machine door is in disrepair and taped up. All equipment must be maintained in good repair at all times. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee neck fan stored directly on and with clean utensils in the rear prep area. Employee head phones and charger stored on the ledge with the spices in the rear prep area. Storage of employee possessions was discussed with the person in charge. Personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the bottom left interior corner of the ice machine door to be in disrepair with a void in the plastic and exposed foam and insulation. PIC will replace the door of the ice machine to prevent contamination of the ice and for proper cleaning of the equipment. All equipment must be maintained in good repair at all times. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple times in use low temperature chlorine dish machine with 0ppm chlorine with inspector and establishment test strips. Notified Person In Charge(PIC). PIC primed unit, still at 0ppm chlorine. Establishment has working three compartment sink. PIC will call maintenance to adjust the unit. ====Food safety concentration is 50ppm-100ppm Chlorine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot holding oatmeal on main hot well line at 98*F. Notified Person IN Charge (PIC). Per employee the oatmeal is from 7am. Time is 10:30am. Internal temperature with inspector and establishment thermometer is 98*F. PIC directed employee to discard improperly hot holding oatmeal.