Eggstasy Restaurant

Violations (4)

• 21CriticalCorrected on site

  Proper Hot Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Addl Notes: Observed cooked steak 122*F-129*F on top of the cooktop double panned with the cooktop off at the 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. Per PIC, steak is cooked fresh and held hot for orders. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 22CriticalRepeatCorrected on site

  Proper Cold Holding Temperatures

  Repeat Violation 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: *Consecutive repeat violation: 2nd* Observed cold table on the server line hold TCS foods between 46*F-48*F at the time of inspection including cooked grains, TCS salsa with cut tomatoes and smoked salmon. 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 PIC, establishment checked temperatures >4 hours prior to the time of inspection. All TCS food items improperly cold held were placed in an alternative functioning cold holding unit to rapidly cool to 41*F at the time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 10Corrected on site

  Adequate Handwashing Sinks, Properly Supplied and Accessible

  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: Observed handwashing sink at the in-use bar blocked by containers at the time of inspection and the sink have no soap or hand drying provision at the time of inspection. Handwashing sinks shall be maintained so accessible at all times and not used for other purposes than handwashing. PIC relocated all items blocking handwash sink at time of inspection and properly stocked the sink. Corrective Action: Corrected at time of inspection.

• 28Corrected on site

  Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

  7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed can of "flying insect killer" in the dry storage closet and three cans of pest killer in the office at the time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC was instructed to remove pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.