Los Altos Ranch Market

Proper Date Marking and Disposition

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: On cold holding line observed a tray of cooked chicken nuggets and cooked chicken drumsticks both dated 9/22. PIC stated this was the correct date and items were discarded. PIC stated that the machine that prints the date mark tags needed to be adjusted, and all dates were verified to be correct on the remainder of the line. Corrective Action: Corrected at time of inspection. Predefined Comment: All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Predefined Comment: 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).

FD-60904

Food Separated and Protected

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Addl Notes: SECOND OCCURRENCE- Observed in walk-in refrigerator an open container of raw chorizo being stored over ready to eat beans and cooked meat. Also, a sealed box of raw shrimp was being stored over sealed boxes of beans. PIC rearranged items to that cross contamination would not occur. Corrective Action: Corrected at time of inspection. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

FD-60905

Plumbing Installed; Proper Backflow Devices

PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required Addl Notes: Observed an evaporative cooler with a direct water line being used in the kitchen. No backflow device was present. PIC removed water line from evaporative cooler and will install a backflow if the cooler is to be used. Corrective Action: Corrected at time of inspection.

FD-60905

Adequate Handwashing Sinks, Properly Supplied and Accessible

6-301.12 - Priority Foundation: Hand Drying Provision. 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: Hand sink on cook line was out of paper towels during inspection. PIC replaced paper towels. Corrective Action: Corrected at time of inspection. Predefined Comment: 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. Predefined Comment: PIC provided hand drying provision for handwash sink at time of inspection.

FD-60905

Physical Facilities Installed, Maintained, and Clean

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed grease buildup around the fryer station, and on the grill vents. Corrective Action: Correct prior to next routine inspection. Predefined Comment: Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection.

FD-60907