Cogir of Peoria

Observed employee on separate occasions first handle dirty dishes, then prepare ice cup, put away clean dishes, and prepare pepper shaker without washing hands. Hands should always be washed after handling dirty dishes, before preparing food, or before handling food contact surfaces. Employee instructed to wash hands after handling dirty dishes. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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/4573/AMC-Toolbox: Handwashing. Predefined Comment: Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Observed mechanical warewashing machine run several cycles with dirty dishes, and produce a chlorine strength of less than 0ppm. Unit should produce a strength of at 50-100ppm every time for proper sanitation. Person in charge stated a service request has been placed, removed dishes, and placed in 3-compartment sink for manual sanitation. All dishes to be washed and sanitized in 3-compartmnet sink until mechanical warewashing unit can produce a consistent strength of 50-100ppm. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection.

Reach in refrigerator near beverage station with an ambient temperature of 74*F. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods. Employee mentioned they put in a service request and will be serviced tomorrow. Owner to provide work order invoice once completed. No temperature-controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held on ice, in neighboring units or in walk-in at 41*F. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

Repeat Violation Observed multiple food boxes stored directly on the floor in the freezer. PIC stated that they will move products off of the floor when time allows. SECOND CONSECUTIVE VIOLATION 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Repeat Violation Provide new ASSE 1022 backflow prevention devices for the coffee and juice machines or connect them to the certified, RPZ backflow prevention device behind the machines as discussed. SECOND CONSECUTIVE VIOLATION 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Predefined Comment: All water connected, non-carbonated beverage dispensers must have an approved backflow device such as an inline dual check meeting ASSE 1022 standards.

Repeat Violation Observed FRP separating from wall with loose corner seals in dish room. Repair FRP wall on entryways for the dish room. (Both sides) SECOND CONSECUTIVE VIOLATION 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection.

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Predefined Comment: Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability