The Camby - Yellowbell

Inspector notes: Observed pans of raw bacon stored above pans of precooked pork sausage and cooked red potatoes on a speed rack in a walk-in refrigerator. 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. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Visible existing cross-contamination was not observed

Inspector notes: Observed a container of napa cabbage kimchi prepared in the establishment with date labels from 11/28-12/5 for a discard date several days prior to inspection. Per person in charge (PIC), the intent was to conduct lactic acid fermentation to extend the shelf life of the product under refrigeration. PIC voluntarily discarded the kimchi at time of inspection. See embargo form. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances

Inspector notes: Observed several sanitizer buckets in active food prep areas with quaternary ammonium (quat) sanitizer concentrations at less than 100ppm. Quat sanitizer solutions should be maintained at 200-400ppm. PIC instructed employees to remake sanitizer buckets during inspection to correct

Inspector notes: Quaternary ammonium (quat) sanitizer solution at in-use 3-compartment sink and numerous sanitizer buckets was measured at 500ppm during the inspection. Ensure quat sanitizer solutions are maintained at 200-400ppm. Person in charge (PIC) instructed staff to manually dose sanitizer at 3-compartment sink and instructed employees to remake sanitizer buckets at proper concentration during the inspection to correct