Elephante

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: At the main cook line observed a chef touching cooked steak with their bare hand before slicing the steak. Predefined Comment: 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. Predefined Comment: RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Priority

Food-Contact Surfaces: Cleaned and Sanitized

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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: Observed dark residue on the interior nozzles of two soda guns at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda nozzle cleaning frequency. Bartender removed nozzles to clean them at time of inspection. Corrective Action: Corrected at time of inspection.

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 herb butter/65°F on the counter held at room temperature on the main cook line. Observed Parmigiano fondue/113°F above stove top on the main cook line. According to the PIC the herb butter and fondue is discarded after lunch ends. No time stamp for 4 hour Time as a public health control was observed at time of inspection. Herb butter and fondue not listed on 4 hour TPHC policy. 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. All TCS foods being held under time as a control were properly time stamped at time of inspection. Instructed PIC to update TPHC policy. Corrective Action: Corrected at time of inspection.

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed a covered pan of cooked shrimp/68°F in the walk in refrigerator. Observed stacked and covered pans of portioned vodka sauce/48-50°F cooling in the walk in refrigerator. After discussion with the PIC it was determined the shrimp had been cooling for an hour and the vodka sauce was portioned within the last 2 hours. Predefined Comment: TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Predefined Comment: All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.