18 eateries tagged by inspectors

Apr 29, 2021

3145

Ten restaurants and eight businesses were marked down by Pinal County health inspectors from March 16-April 14.

Alibertos

Internal temperatures of cooked beef being held in the steam well were 114-119 degrees. Manager was instructed to reheat beef to at least 165 degrees and maintain foods for hot holding at or above 135 degrees. Beef was reheated on the grill to 185-188 degrees.

Observed a build-up of debris on the non-food contact surfaces of the ice machine and blender. Blender was taken out of service for cleaning and manager asked to clean often to avoid build-up.

The Box Meat Shop

Observed sealed bags of beef jerky held in the retail store. Internal temperature of the semi-moist beef was 78 degrees. Per the manager, the facility is cooking beef strips, cooling them to room temperature and then using a reduced oxygen packaging process (ROP) to package them. ROP requires a pre-approved variance, which the operator did not have. The package beef was embargoed. Manager stated they would no longer make/sell beef jerky.

Inspector found the hand sink not securely mounted to the wall. Manager asked to secure and seal space between wall and sink.

Culver’s

Internal temperatures of cooked onions and mushrooms being held in the steam well were 123-131 degrees. Well water was recorded at 131-135 degrees. Manager voluntarily discarded these items. Manager asked to maintain foods in hot holding at or above 135 degrees.

The Duke at Rancho El Dorado

Internal temperatures of cooked salmon being plated for service was recorded at 102-103 degrees. Cook was instructed to cook fish to at least 145 degrees for at least 15 seconds. Fish was cooked again, and temperatures were recorded at 150-173 degrees. Per the cook, chicken wings are being par-cooked to 130 degrees, cooled and stored in the walk-in. Par-cooking is a non-continuous cooking process that requires the operator to obtain prior approval from the Department. A re-inspection was scheduled within 10 days to verify correction.

Observed the following ready-to-eat items being held in the walk-in cooler without date marks: shepherd’s pie, corn beef, pasta, baked potatoes and gravy. Person in charge was notified and date marks were provided. Date marks should be maintained on ready-to-eat foods.

Operator offering undercooked/cooked-to-order animal foods without the use of a complete consumer advisory; disclosure was missing. Operator asked to provide correction on all menus that offer undercooked items. Reinspection was scheduled within 10 days to verify correction.

A food probe thermometer was not present at time of inspection. Person in charge was asked to provide and maintain a thermometer accessible at all times. Re-inspection was required with proof of correction within 10 days.

Operator is using a chlorine-based sanitizer for the bar three-compartment sink without the use of testing device/strips. Proof of correction was required within 10 days.

Inspector observed cold water not available and the hot water only available at a trickle at the only hand sink in the kitchen. Re-inspection was required with proof of correction within 10 days.

Dunkin

Observed employee enter the drink prep area from the restroom and begin to make drinks. Employee was stopped and instructed to wash their hands. Manager reviewed with staff when to wash hands.

Fry’s Marketplace — Deli

Internal temperatures of cooked chicken wings being held in the hot holding display case were 118-121 degrees instead of 135 degrees or above. Manager voluntarily discarded chicken.

Fry’s Marketplace — Murray Cheese

Operator did not have food probe thermometer at time of inspection. Manager was able to provide thermometer by the end of inspection and asked to make
accessible at all times.

Fry’s Marketplace — Starbucks

Observed employee wash then directly sanitize dishes. Dishes were in contact with the sanitizing solution for about five seconds. Per manufacturer directions, dishes/food contact surfaces are to be in contact with the quat-type sanitizer for at least one minute. Manager instructed employee to provide a one-minute contact time. Manager also instructed employee to provide a clean water rinse.

Fry’s Marketplace — Sushi

Operator did not have food probe thermometer at time of inspection. Manager was able to provide thermometer by the end of the inspection and was asked to make accessible at all times.

Good Donuts

Operator stated food probe thermometer was not present in the facility. Asked to purchase and maintain accessible. Reinspection was scheduled to verify correction. Operator is using a chlorine-based sanitizer without the use of testing strips. Asked to purchase and maintain strips. Inspector provided a temporary supply of testing strips and reviewed manual warewashing procedures at time of inspection. A re-inspection was scheduled to verify correction.

Inspector observed an excessive build-up of debris on the non-food contact surfaces of the upright mixer base, baking racks, three-compartment sink, fryer, oven, crock pot, cappuccino machine, prep tables and shelves, containers used to store donut toppings, doors and handles of the ice machine, upright coolers, walk-in cooler and walls around prep areas. Operator was asked to clean often to avoid build-up to sight and touch. A re-inspection was scheduled to verify correction.

Gyro Grill

Observed employee enter the front kitchen from the back of the house and immediately go to the grill station, handling ready-to-eat cooked bread with bare hands before donning gloves to place non-cooked bread on the grill. Employee was stopped and the ready-to-eat bread was discarded. Inspector provided training on when to restrict bare hand contact.

Internal temperatures of house-made blended hummus held in a deep metal container in the prep cooler was 58-61 degrees. Per the manager, the beans had been cooked and cooled in the morning and then blended about an hour before inspection. Internal temperature of cut lettuce being held mounded in a deep metal pan and covered with plastic wrap in the upright reach-in cooler was 71 degrees. Per the manager, the lettuce was cut and placed about one hour prior. Inspector reviewed cooling methods to include a reduction of food in shallow metal pans in the upright reach-in coolers.

Headquarters

Inspector observed gloved employee handle raw hamburger then immediately handle ready-to-eat cut tomatoes. Employee was stopped, instructed to remove soiled gloves, wash hands and don clean gloves. Glove use limitations and when-to-wash training was provided. Tomatoes were discarded.

Observed employee wash, rinse and then place dishes on drain board to air dry. A sanitizing step was not provided. Manual warewashing training was provided by the inspector. Third sink was set up with 50-100 ppm chlorine-based sanitizing solution. Dishes were properly sanitized.

Operator is offering eggs and meat “cooked to order”/undercooked without a complete consumer advisory. Example of full consumer advisory was provided. Re-inspection was required with proof of correction.

Observed hood filters with a build-up of debris/grease. Manager asked to keep clean.

Honeycutt Coffee

Observed a large baking stone being stored on top of the handwash sink basin. Sink was not accessible. Soap and paper towels were not present. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Manager removed the stone and provided soap and paper towels.

Internal temperatures of milk and cheese held in the display cooler were 49-50 degrees. Ambient air temperature of the cooler was recorded at 46 degrees. Manager voluntarily discarded these items. Manager was asked to maintain foods for cold holding at or below 41 degrees and stated the cooler will only be used for non temperature-controlled foods.

Inspector observed leaking drainpipes from the hand and rinse sinks and a build-up of organic matter on the pipes. Inspector also observed a buildup of debris on the floors under the rinse sink and drink stations. Manager asked to repair and maintain clean leaky pipes and clean often to avoid build-up of debris.

Native Grill and Wings

Observed employee handle ready-to-eat cut salad at the wait station salad prep cooler. Employee was stopped and instructed to provide a barrier between bare hands and ready-to-eat foods. Salad was discarded. Manager provided training to the employee.

The in-use dish machine was tested to have 0.0 ppm chlorine. Inspector observed the sanitizer dispensing wand was in the soap container. Manager made corrections and machine was tested again to be at 50-100 ppm.

Internal temperatures of marinara sauce held in the steam well was 118-123 degrees. Staff was instructed to reheat sauce to at least 165 degrees and maintain foods in hot holding at or above 135 degrees at all times. Internal temperatures of cut lettuce held in deep, plastic, covered containers staked in the walk-in cooler were 50-55 degrees. Per the staff, the lettuce had been cut and placed there a few hours prior. Reviewed cooling methods to include a reduction of food in shallow, metal, uncovered pans and/or ice bath. Staff placed cut lettuce in an ice bath to chill quickly.

Panda Express

The quat-based sanitizer in the three-compartment sink was tested to be 0.0 ppm. Sanitizer was then tested directly from the dispensing hose at 0.0 ppm. Manager provided a new container of sanitizer and solution tested at required levels of 200-400 ppm.

Internal temperatures of orange chicken, sesame chicken and spring rolls held in the hot holding case were 109-119 degrees. Manager verified temperatures with calibrated thermometer and voluntarily discarded the items. Discard form was reviewed and is on file. Manager asked to maintain food in hot holding at 135 degrees and above at all times.

QuikTrip #499

Observed dishes in the dish machine. Manager verified the unit is in-use for both the kitchen and retail equipment. Hot-water dish machine was tested three times at 118 degrees, 150 degrees and 141 degrees. Hot-water sanitizer must reach at least 160 degrees at the dish surface. Manager was instructed to set up the three-compartment sink and take the dish machine out of service. Manager instructed not to use the unit to sanitize food contact surfaces until it can be repaired to provide hot water at the dish surface at least 160 degrees. Dishes were removed from machine and from service. A re-inspection was scheduled to verify correction.

Inspector observed build-up debris on the non-food contact surfaces of the cheese dispenser and on the floors throughout the back dish and soda areas. Manager asked to keep clean.

Say Sushi

Observed employee plate cooked/ready-to-eat fish with bare hands. Employee was stopped and instructed to wash their hands and provide a barrier between ready-to-eat foods and their bare hands. Fish was discarded. Employee washed their hands and donned clean gloves.

Inspector observed in-use cutting boards to be scored and scratched. Manager was asked to repair or replace. Inspector also observed a build-up of debris on the floors and walls throughout the kitchen. Manager asked to clean often to avoid build-up.

Walmart — Bakery

Water temperature at the only handwashing sink in the bakery was 67 degrees. Please repair to provide hot water of at least 100 degrees. Re-inspection was scheduled.

EXCELLENT
[No violations found]

• Bashas’ — AFC Sushi
• Bashas’ — Bakery
• Bashas’ — Deli
• Bashas’ — Starbucks
• Butterfield Elementary School
• Children’s Learning Adventure Childcare Centers
• Circle K (18141 N. John Wayne Pkwy.)
• Denny’s
• Fry’s Marketplace
• Fry’s Marketplace — Bakery
• KFC/Long John Silvers
• IHOP
• Leading Edge Academy
• Little Caesar’s Pizza
• Maricopa Elementary School
• Maricopa Shell — Dairy Queen
• Maricopa Wells Middle School
• McDonald’s (20700 N. John Wayne Pkwy.)
• Pima Butte Elementary School
• Saddleback Elementary School
• Santa Rosa Elementary School
• Say Sushi
• Sequoia Pathway Academy — K-6
• Sequoia Pathway Academy — Secondary
• Sunrise Preschool
• Walmart
• Walmart — Deli
• Wendy’s
• Yogurt Jungle

SATISFACTORY
[Violations corrected during inspection]

• Aliberto’s
• The Box Meat Shop
• Culver’s
• The Duke at Rancho El Dorado
• Dunkin
• Fry’s Marketplace — Deli
• Fry’s Marketplace — Murray Cheese
• Fry’s Marketplace — Starbucks
• Fry’s Marketplace — Sushi
• Good Donuts
• Gyro Grill
• Headquarters (The New HQ)
• Honeycutt Coffee
• Native Grill and Wings
• Panda Express
• QuikTrip #499 (20530 N. John Wayne Pkwy.)
• QuikTrip #499 — Kitchen
• Walmart — Bakery