Freedom Plaza

Observed sheet pans on top shelves in reach-in refrigerator at prep station with macaroni salad (41-46*F). Tuna salad, sliced cherry tomatoes, and ham sandwiches stored underneath in tightly sealed plastic containers on bottom shelves with internal temperatures ranging 46-52*F. Foods marked as prepared on 5/4 and 5/5. Sheet pans and tightly sealed containers restricting proper air flow to foods. Unit holding an ambient temperature of 38*F. Person in charge voluntarily discarded. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Egg salad, ham salads, and turkey sandwiches tightly sealed in plastic containers, on bottom shelves, under sheet pans restricting air flow, in reach in refrigerator at prep station. Internal temperature ranging 50-52*F. Person in charge stated foods were prepped within one hour of inspection, removed sheet pans, unsealed containers, and placed in walk in for quick cooling. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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/4617/AMC-Toolbox---Cooling. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. Predefined Comment: 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.

Repeat Violation Low temp dishwasher observed with 0ppm of chlorine after final rinse. No chlorine available in container for feed to unit. There were dishes being cleaned at time of inspection. Advised PIC to sanitize all dishes at the 3-compartment sink and place out of order sign on unit. The quat dispenser at the 3-compartment sink was dispensing proper concentration between 200-400ppm. Establishment had test strips readily available. SECOND CONSECUTIVE VIOLATION 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: Food-contact surfaces were properly sanitized at time of inspection.

No chlorine on site for proper usage of mechanical warewashing unit used for sanitizing. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. Person in charge was able to obtain solution and provide to unit for proper sanitizing at 50-100ppm. 4-303.11 - Core: Cleaning Agents and Sanitizers, Availability

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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.

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.

6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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.

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.

PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage