Harlows Cafe
Permit ID: FD-02429
Permit Type: E & D
1021 W University Dr Tempe 85281
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.........Employee observed eating a grape in the prep area and then handling ready to eat foods. Cooks observed continually wiping their hands on their aprons while handling ready to eat foods. Cook observed touching his face while handing food. Same cook observed handling a surface that previously was in contact with raw chicken and then handling a clean plate without changing his gloves and washing his hands. Employees were asked to change their gloves and wash their hands. Reviewed proper hand washing with the manager and chef.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing............Employee observed handling ice used directly on potatoes for cooling, with her bare hands. Employee was instructed to use gloves.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding................Refried beans were on the steam tale at 117F-124F. Container of beans had been on the table for 30 minutes and was removed to be reheated. Level of hot water in the steam table was low.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding...........Sliced turkey and ham were in an ice bath on the cook's line at 49F-50F. Food had been on the line less than 2hrs (per cook) and was moved to the walk in cooler.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources............Raw shell eggs and pooled raw eggs were sitting out on the cook's line at 65F without the time being written down on the log sheet. Per chef, eggs had been out for approximately 1hr and the time was placed on log.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals...............Concentration of chlorine in the wiping cloth bucket in the dish washing area and cook's line was at and above 200ppm chlorine. Solutions were changed.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 5 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. Inspection Report was emailed. Manager was signed up for an AMC class on 12/18/19 from 1:45PM-$PM at 1645 E Roosevelt St, Phoenix.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
