Little Explorers 2

Violations (4)

• 2Repeat

  Certified Food Protection Manager

  Repeat Violation 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: 2ND CONSECUTIVE VIOLATION Certified Food Protection Manager not at establishment during the inspection. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible. Corrective Action: Correct prior to next routine inspection.

• 23Corrected on site

  Proper Date Marking and Disposition

  3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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 open containers/packages of hot dogs, in-house cooked hardboiled eggs, Italian cheese blend with mozzarella, ricotta, cooked ranch beans, cooked mixed vegetables, and pepperoni in the refrigerator without date marks. PIC unsure of the opening date of most of the TCS foods, with the exception of the ricotta cheese. PIC dated the ricotta and discarded the undated TCS foods, see embargo form. Discussed the importance of date marking and disposition. Listeria is the pathogen of concern that reaches a hazardous level by the 7th day at 41F and can cause foodborne illness. TCS food must be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrective Action: Corrected at time of inspection.

• 48Corrected on site

  Warewashing Facilities, Installed, Maintained, Used, Test Strips

  4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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: Chlorine sanitizer is used to sanitize dishes and equipment in the 3-compartment sink and kitchen; no chlorine test strips at the establishment. Inspector provided test strips to PIC. Discussed the importance of testing sanitizing solutions in order to ensure the proper concentration (50-100 ppm chlorine). Any sanitizer used for food-contact surfaces must be tested daily to ensure proper concentration. PIC will order chlorine test strips and quat test strips for the sanitizer tabs that are sometimes used in the 3-compartment sink. Corrective Action: Corrected at time of inspection.

• 51Repeat

  Plumbing Installed; Proper Backflow Devices

  Repeat Violation 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: 3RD CONSECUTIVE VIOLATION Observed the drainpipes from the prep and 3-compartment sink, extending below into the hub (funnel) drain. The drainpipes should be shorter to maintain at least a 1" air gap above the hub drain. Corrective Action: Correct prior to next routine inspection.