Ollie Vaughn's Kitchen & Bakery

Time as a Public Health Control: Procedures and Records

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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 TCS food items maintained under time as control with no time as control policy or time stamp. Predefined Comment: Must provide written time as a control procedures prior to re-inspection. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection. Predefined Comment: Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Correct prior to re-inspection.

Physical Facilities Installed, Maintained, and Clean

6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter Addl Notes: Obseved outdoor charcoal gril in the back patio area. Employees stated the grills is used to cook meats for food service in the establishment. Observed the grill not in use at the time of inspection and discussed approval for outdoor cooking is required and to submit a remodel permit for plan review or cease any outdoor cooking process AND remove the grill from the premises. Corrective Action: Correct prior to next routine inspection.

Adequate Ventilation and Lighting; Designated Areas Used

4-301.14 - Core: Ventilation Hood Systems, Adequacy Addl Notes: Observed establishment operating flat top griddle and multiple single unit induction burners to cook/fry foods without required Type 1 ventilation hood or fire suppresion system. Commercial cooking or display equipment that produces smoke, steam, grease, mists, particulate matter, condensation, vapors, fumes, or odors, or creates sanitation or indoor air quality problems, will require a hood. Canopy hoods must have a minimum 6-inch overlap over all cooking surfaces on all open sides. Type II hoods must be installed over equipment that produces steam, heat, mists, condensation, fumes, vapors, and non-grease-laden foods. Establishment only has a Type 1 ventilation hood to cover convention ovens. Discussed installing proper ventilation hood or limiting food process. Corrective Action: Correct prior to next routine inspection. 6-304.11 - Core: Mechanical-Ventilation Addl Notes: Observed only a Type 1 ventilation hood and a build of smoke and heat in the kitchen due cooking proccesses that require a Type 2 ventilation hood. Discussed keeping rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Corrective Action: Correct prior to next routine inspection.