Casey Jones Grill

Violations (3)

• 9CriticalCorrected on site

  No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

  PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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 employee use barehands to grab lemon wedges and place them in filled water cups for customers. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. 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. Tongs were already provided. PIC will conduct training on servers. Corrective Action: Corrected at time of inspection.

  Priority

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed Raw Chicken, Beer Batter, Raw Pork Tenderloins, Cooked Chicken Wings, Opened Carton of Buttermilk, Opened Bottles of Half and Half, Raw Cod Fillets, Cooked Macaroni, Cottage Cheese, Cheddar Cheese, and Cut Lettuce at 48*F - 74*F in the reach-in cooler on by the line. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. The reach-in cooler was working properly, discussed with Person in Charge about leaving room between items and shelving to facilitate air flow. Corrective Action: Corrected at time of inspection.

  Priority

• 23CriticalRepeatCorrected on site

  Proper Date Marking and Disposition

  Repeat Violation PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed containers of house-made Queso Spinach Dip dated as 9/14 and 9/24 in the left walk-in cooler and Queso Spinach Dip undated in the prep line's reach-in cooler. All RTE/TCS foods in the walk-in cooler past 7 days of preparation were discarded by PIC at the time of inspection. All RTE/TCS foods in the prep line's reach-in cooler were properly date marked at the time of inspection. 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). Corrective Action: Corrected at time of inspection. *Second Consecutive Repeat Violation.

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