Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2

Violation Description

Violation Comments

Correct By
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.-- At time of inspection, observed employee crack raw shell eggs into a pan to be cooked, changed gloves, then proceed to work with ready-to-eat (RTE) cooked potatoes without washing hands. Also observed employee use a wiping cloth to sanitize cutting knife and food contact surface then proceed to cook food for customers without washing hands. Discussed proper hand washing with PIC. Hands must be washed after changing tasks that contaminate the hands. Both employees washed hands for 20 seconds at the time of inspection before continuing to preparing customers' orders.
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.-- At time of inspection, observed cut tomatoes, and cut melons with an internal temperature of 62F-64F in prep table in the back of the kitchen. Employee moved all food items to the walk-in cooler for rapid cooling. All TCS food must be maintained at 41°F or less, at all times
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling.-- At time of inspection, observed prep table in the back of the kitchen with a minimum ambient air temperature 65.4F, maintaining TCS foods above 41F at time of inspection. The facility has other cold holding units for storage and for cooling TCS food to continue operating. Equipment used for cold holding must be able to have the capacity to properly maintain all TCS food at 41F or below. Instructed PIC to not store any TCS foods in unit until the unit is repaired and holding at 41F or below.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-502.11(A) and (C), C: Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices----- At time of inspection, observed missing drip tray at type-1 hood. Must provide drip tray at type-1 hood prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 1 Core Violations on this inspection. *Discussed changes made to the Maricopa County Environmental Health Code. No County legal action will result from this inspection. Report emailed at time of inspection.


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.