Electric Pickle

Inspector notes: Observed chicken cooked from raw removed from grill and plated with an internal temperature between 112*F-163*F. Observed some parts of chicken with an internal temperature exceeding 165*F. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Employee discarded food items on plate and fully cooked chicken at time of inspection

Inspector notes: Observed employee use bare hands directly touching an onion garnish when placing on cucumbers. 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. RTE food that was contacted by bare hands was discarded by PIC at time of inspection

Inspector notes: Observed partially cooked skirt steak with bright pink inside and browned outside, in the walk in and on the prep table being sliced. Observed beef within prep table (internal temperature 41*F) and in walk-in cooler (internal temperature 39*F); person in charge indicated it was partially cooked and did not reach 155*F for beef during the initial cooking step. Person in charge (PIC) indicated after they partially cooked it, they cool the beef in the walk-in to an internal temperature of 41*F or less (cooking and cooling did not exceed 2 hours). Discussed with PIC non-continuous cooking procedures must be written and be pre-approved by Maricopa County Environmental Services. Person in charge stated going forward the beef will be cooked to 155*F and PIC will work with the inspector to get Maricopa County approval for non-continuous cooking procedure. PIC cooked the skirt steak to 155*F at time of inspection. Discussed with PIC Partially cooking raw animal products creates an opportune environment for the growth of spore forming, disease causing bacteria. Spore forming bacteria often produce toxins and both spores and toxins are incredibly difficult (if not impossible) to remove from food once they are created. Partially cooked animal products must also be stored below fully cooked/ready to eat products