Matilda's

Inspector's notes

An employee plated a bagel sandwich with bare hands for final service. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. The employee voluntarily discarded the sandwich upon instruction, washed hands, and put on gloves to remake the sandwich. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw individual steaks in manufacturer's sealed packaging stored above cooked chicken and cooked pork belly on a shelf in a reach-in refrigerator. 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. Visible exiting contamination of the RTE foods was not observed during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli containers of unsalted butter and a squeeze bottle of garlic oil made with confit garlic on a table at the cook line with internal temperatures of 72-73 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), butter and oil taken out of a refrigerator at 7am, 4 hours prior to the inspection. PIC voluntarily discarded the items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli containers of pickled condiments prepared in the establishment with a hot brining liquid (pickled red onions, muffaletta mix with olives, carrots, and onions) with prep dates of 8/31 and 8/24, respectively, more than 7 days prior to the inspection. PIC verified that prep dates are corrected. 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). PIC voluntarily discarded the items - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken leg quarters in vacuum-sealed packaging in a reach-in refrigerator in the prep building with prep dates of 9/10. PIC confirmed that prep date was the date the reduced oxygen packaging (ROP) was sealed. ROP usage for time-and-temperature control for safety (TCS) foods past 48 hours requires a variance. A variance/HACCP must be obtained prior to conducting any specialized processes. 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 PIC voluntarily discarded the chicken during the inspection to correct an provided written confirmation that usage of ROP past 48 hours for any TCS food item will cease. E-mail correspondence uploaded to Files tab of operational permit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomato sauce hot holding on stove measured 105F during inspection. PIC reported sauce had been hot holding for the last hour but the water in sub-pan was depleted. All TCS foods improperly hot held were reheated to 165°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 135°F or above. Corrective Action: Corrected at time of inspection.