BUSINESS
Restaurant Guide
20 24
A summary of the Nov. 4 through Dec. 10 restaurant health inspections by Pinal County Environmental Health Services.
Restaurant inspections
• Fry’s Marketplace Sushi • GNC • Gyro Grill • KFC/Long John Silver’s • Maricopa High School • Maricopa High School Culinary Arts • Shamrock Farms
• Sprouts Farmers Market • Sprouts Farmers Market Deli • Sprouts Farmers Market Sushi • Taco Bell • Yogurt Jungle
EXCELLENT • Bahama Bucks • Barro’s Pizza • Dollar Tree • Domino’s • Dutch Bros. • Fry’s Marketplace • Fry’s Marketplace Bakery
EXCELLENT No violations found. SATISFACTORY Violations corrected during inspection. NEEDS IMPROVEMENT Critical items noted during inspection cannot be corrected immediately requiring follow-up inspection. UNACCEPTABLE Gross, unsanitary conditions necessitating the discontinuation of service.
SATISFACTORY
Cold holding Temperature of cheesecake in cold holding display cooler 50-55° (≤41° required). Cooling equipment Air temperature in display cooler 50° (≤41° required). Food condition White, fluffy mold on cut tomatoes in prep cooler, whole moldy tomatoes in walk-in cooler. Cold holding Temperatures of cheese held above chill line in the prep cooler 51-55° (≤41° required). Date marking No dates on open packages of precooked bacon, cheese and hotdogs in prep cooler. Food contact Employee carried slip of plastic wrap to cook-line prep area with both hands. A corner of the wrap was in employee’s mouth before being placed over cooked shrimp.
Cooling methods Temperature of cooked pasta stored in deep, plastic, closed tubs in walk-in cooler 57-66° (≤41° required). Pasta is to be placed in ice bath, then in a shallow, metal pan with no lid to chill quickly.
Equipment maintenance Storage cabinets at drive-thru and gaskets in ice cream machine broken. Wall cleanability Walls throughout restaurant damaged. Cleaning ventilation systems Build-up of dust on walls around air vents at cook line and in walk-in cooler.
Li’s Garden
Sanitization Sanitizer in dish machine tested at 0 parts per million (50-100 ppm required).
Hot holding Temperatures of cream soup and marinara sauce in boiler pan on stove above low flame 107-110° (≥135° required).
Equipment maintenance Puddle of oil behind cook line. Cleaning Build-up of debris on floor around walk-in cooler and cook-line equipment.
Restaurant Guide
Sanitization Employee washed and rinsed dishes before putting them in quat-based sanitizer for about five seconds. Sanitizer tested to be 0 ppm. Dishes are to be submerged in sanitizer for at least one minute, and sanitizer must be tested at 200 ppm.
Cold holding Temperature of cut greens at prep table 69-71° (≤41° required).
When to wash Staff cleaned dishes in sink and immediately began preparing food. Staff later picked pen off floor and began preparing food.
Contents of a Hazard Analysis and Critical Control Points plan Entry for acidified rice log showed cook time and pH test at 9 a.m. Time of inspection was 8:15 a.m. Staff to maintain records in real time.
Cooling Temperature of cooked chicken wings in reach-in cooler 70-81° (≤41° required).
January 2024 | InMaricopa.com
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InMaricopa.com | January 2024
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