Inspira Arrowhead

Observed apples in a bowl at self-service counters throughout facility without any utensils or wrapping. Foods available for self-service should be protected from contamination. Person in charge to remove and wrap fruit before placing for service. 3-307.11 - Core: Miscellaneous Sources of Contamination

Observed cold holding units on cook line and cold drawers under grill with an ambient temperature ranging 44-55*F. Person in charge stated time as a control is implemented, as foods are discarded at the and of each meal service. Manager to place work order and have repaired. 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 retractable spray nozzle with seams deteriorating cause water to be released with pressure along all sides of handle. Person in charge to place a work order for maintenance. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Predefined Comment: Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Observed coleslaw in 6-inch metal pan, tightly covered in plastic wrap, with an internal temperature of 67*F. Steamed shrimp and cooked carrots in top compartment of cold holding unit with an internal temperature ranging 57-90*F. Foods must be properly placed in containers and in units designated for cooling when attempting to drop temperature to 41*F. Person in charge stated foods were cooked and prepared within 30 minutes of inspection. Chef had staff re-pan coleslaw into 4-inch pans uncovered and place into walk-in. Shrimp and carrots were put on an ice bath for proper 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.