Over Easy

Violations (2)

• 20CriticalCorrected on site

  Proper Cooling Time and Temperatures

  PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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. Addl Notes: Observed three covered containers of cooked green chili sauce with cut tomatoes in the walk-in cooler date marked from the previous day at 1pm 46*F-49*F internal temperature per inspectors and establishments probing thermometer at the time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Per PIC and employee, the TCS sauce was made the previous day and had been in the walk-in cooler since then. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 16

  Food-Contact Surfaces: Cleaned and Sanitized

  4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed build up of residue in the ice machine by the ice shoot, the soda nozzle diffuser for water at the soda machine and the soda gun at the bar at the time of inspection. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. PIC properly cleaned the soda gun and diffuser at the soda fountain at the time of inspection. Corrective Action: Correct prior to next routine inspection