Kitchen 18

Violations (6)

• 15CriticalCorrected on site

  Food Separated and Protected

  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: Observed open containers of raw, non-frozen chicken stored above an open container of cooked, non-frozen beef in the walk-in. Observed raw chicken juice drip from the container onto the cooked beef. 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. Person in Charge (PIC) discarded the cooked beef that was contaminated by the raw chicken at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 20CriticalCorrected on site

  Proper Cooling Time and Temperatures

  PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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 cut tomato and cucumber salad and tomato sauce (both datemarked 9/30) in the walk-in cooler (internal temperatures 47-49*F). PIC stated that they had not been out of the walk-in cooler since yesterday. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. And cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed with PIC about keeping the walk-in cooler door closed and storing TCS/cooling items in the rear of the walk-in cooler, away from the door. Corrective Action: Corrected at time of inspection.

  Priority

• 33Corrected on site

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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 the middle sandwich reach-in cooler with cooked baby corns and cut cabbage inside (internal temperature 53-54*F). Min/Max thermometer indicated ambient temperature of the cooling unit was 49.2*F. Chef stated that they had just been prepared this morning, less than four hours prior to inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. PIC re-located the cooked baby corns and cut cabbage to a functioning unit at time of inspection. Corrective Action: Corrected at time of inspection.

• 38

  Insects, Rodents and Animals not Present

  6-501.111 (A-B, D) - Core: Controlling Pests; Monitoring Addl Notes: Observed more than ten large flies in the back of the kitchen near the back door and 3-compartment sink. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Discussed with PIC keeping the back door closed to prevent entry. Corrective Action: Correct prior to next routine inspection.

• 39

  Contamination Prevented during Food Preparation, Storage and Display

  3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed non-frozen raw and cooked meats stored on the ground in the walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Walk-in cooler and freezer need to be accessible (clear walk-way). Corrective Action: Correct prior to next routine inspection.

• 49Repeat

  Non-Food-Contact Surfaces Clean

  Repeat Violation 4-601.11(B) and (C) - Core: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Addl Notes: Observed black, organic build-up on the food storage racks in the walk-in cooler. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 2nd Repeat Violation. Corrective Action: Correct prior to next routine inspection.