Anhelo

Inspector's notes

Observed no certified food protection manager at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed eggs stored above vegetables in the walk-in cooler at the time of the inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Observed various demi glazes on the burner top at 115'F at the time of the inspection. Items were placed on the burner shortly before inspectors arrival. Burner was found to be off. Burner was turned on and items were reheated to hold properly at the time of the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Inspector's notes

Observed pickled fennel, risotto, cooked mushrooms, cooked onions and lemon butter sauce in reach-in cooler on the cookline holding between 46-51'F at the time of the inspection.All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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.

Inspector's notes

Observed vegetable stock with a prep date of 8/8 and cooked filet 8/7 in the walk-in cooler at the time of the inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC 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).

Inspector's notes

Observed establishment using reduced oxygen packaging (ROP) for food items for longer than 48 hours (proscuitto and duck from 8/15) as well as packaging thawed scallops in that manner. A variance/HACCP must be obtained prior to conducting any specialized processes such as reduced oxygen packaging . Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Discontinue ROP of fish until variance approval and ensure all other food items that are packaged in this manner are used within 48 hours until variance approval.

Inspector's notes

Observed main reach-in cooler on the cook line with TCS foods holding an ambient temperature of 48'F at the time of the inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below prior to re-inspection (Friday, August 28th).

Inspector's notes

Observed y-valve downstream from the atmospheric vacuum breaker on the mop for the chemical dispenser line. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Provide a dedicated water line for the chemical dispenser prior to re-inspection (Friday, August 29th).