Industrial catering

Inspector's notes

Observed no CFPM on duty at time of 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 plastic containers blocking hand sink. Informed PIC that hand sink must be unblocked and available for handwashing at all times. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chimichangas, sandwiches and cooked chicken hot holding at 110-129 degrees. Per PIC food was cooked and placed in hot holding case less than 2 hours prior. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed eggs, raw beef, deli turkey, shredded jack cheese, sliced TCS American cheese, tater tots, French fries, hashbrowns, and commercially made burritos cold holding at 47-62 degrees in the only refrigeration unit. Per PIC food was placed in refrigerator greater than 2 hours prior at 5am. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large white cooler cold holding raw beef. Informed PIC all TCS foods are required to be stored in a mechanical refrigeration unit. PIC moved all beef to refrigeration unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only refrigeration unit with an ambient air temperature of 47 degrees. 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. Corrective Action: Correct at once.

Inspector's notes

Observed no CFPM on duty at time of 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 plastic containers blocking hand sink. Informed PIC that hand sink must be unblocked and available for handwashing at all times. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chimichangas, sandwiches and cooked chicken hot holding at 110-129 degrees. Per PIC food was cooked and placed in hot holding case less than 2 hours prior. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed eggs, raw beef, deli turkey, shredded jack cheese, sliced TCS American cheese, tater tots, French fries, hashbrowns, and commercially made burritos cold holding at 47-62 degrees in the only refrigeration unit. Per PIC food was placed in refrigerator greater than 2 hours prior at 5am. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only refrigeration unit with an ambient air temperature of 47 degrees. 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. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed large white cooler cold holding raw beef. Informed PIC all TCS foods are required to be stored in a mechanical refrigeration unit. PIC moved all beef to refrigeration unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on duty at time of inspection. Informed PIC 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 raw whole shell eggs raw chicken and raw ground beef stored over whole tomatoes, lettuce and cooked French fries in the refrigeration unit. Informed PIC 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips at the time of inspection. Informed PIC that test strips are required for any sanitizers used with food contact surfaces PIC went to commissary to purchase test strips and brought them onto the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans at 120 degrees, cooked pork and chicken at 87 degrees in cooler. Per PIC these foods were cooked during service and cooking for tomorrow. Informed PIC All time/temperature control for safety (TCS) foods shall be prepared on the same day of sale or service. TCS foods shall not be held over from a previous day's operation. PIC voluntarily discarded all cooling foods Corrective Action: Corrected at time of inspection. Observed raw pork, raw chicken, cooked chicken tenders, cooked corn dogs, cooked potatoes, yoghurt, cooked shrimp, and surimi crab in refrigeration unit. Per PIC all food was purchased after service at 12pm and is in storage on the unit for tomorrows service. Informed PIC All time/temperature control for safety (TCS) foods shall be prepared on the same day of sale or service. TCS foods shall not be held over from a previous day's operation. PIC voluntarily discarded all cooling foods Corrective Action: Corrected at time of inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed raw potatoes being stored in a rice cooker. Per PIC those potatoes were placed in the rice cooker after being manually cleaned on the unit. Informed PIC all produce needs to be cleaned at commissary or needs to be purchased pre washed. PIC removed potatoes from the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 55*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 38*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the single reach in unit with an ambient temperature of 50*F. The mobile unit was taken to the mechanic shop on site. The reach in was corrected to reach an ambient temperature of 37*F. Cold holding equipment shall be maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

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

At time of inspection there were no hand towels located at the hand wash sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Employee provided hand towels at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: At the time of the inspection there were multiple employee beverage cups placed in the handwashing sink for storage. The handwashing sink shall be maintained so accessible at all times and not used for other purposes than handwashing. Employee removed items from the handwashing sink. Corrective Action: Corrected at time of inspection.