Funky Jacks Burros Percherones

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, the water at the temporary hand wash station measured 80*F. Handwash sinks must be supplied with hot water of at least 100°F. Facilities must be maintained in a condition that promotes handwashing. Person in charge provided hot water measuring 100*F during inspection. Corrective Action: Corrected at time of inspection. 5-202.12 (B-D) - Core: Handwashing Sinks, Installation; Faucet Approved/Installed. 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: Observed a push button spigot at the temporary hand wash station. Please provide a free flowing spigot as required for the temporary hand wash station prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a bag of cheese and container of cooked meat held at 46*F in their large Igloo cooler. Operator was informed that cold food items must be held at 41*F or lower, and additional ice was added into the cooler in order to drop the temperature to 41*F or below. Food items were cooled to temperature at the time of inspection. Corrective Action: Corrected at the time of inspection.

Inspector's notes

PIC verified they were still in the process of obtaining a Food Protection Manager Certificate. 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 cold water in temporary handwash station. 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. Instructed PIC to add heated water to sink to bring temperature above 100°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Per operator, food in the iceless cooler had been placed there prior to discard because the meat and cheese within had been out too long and were no longer good. PIC had multiple items they were using within the four hour timeframe before discard, but did not have a times log for items or a clear verbal/written time as control policy. PIC was instructed to establish a monitoring system for all foods under time as control, or begin using ice to keep foods in temperature. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.