Orchard Pointe at Glendale LLC

Soap dispenser at hand sink in bistro unable to dispense soap. Person in charge to have maintenance install new dispenser. Soap remains locked under sink until meal service. 6-301.13 - Core: Handwashing Aids and Devices, Use Restrictions. 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.

Small cold holding unit near service prep area with an ambient temperature of 45*F. Person in charge to place a work order. No TCS foods continue to be held in unit. 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.

Observed chicken soup, green beans, and rice in walk-in refrigerator in 8-inch-deep plastic containers with an internal temperature of 116-160*F. Person in charge stated food was placed in an active state of cooling within 30 minutes of inspection. All foods cooling should be placed in containers 4 inches or less. Person in charge transferred foods to 4inch metal pan 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: 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. Predefined Comment: All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling.