Slim Thick Cafe
Permit ID: FD-88307
Permit Type: E & D
1730 E Warner Rd Suite 10 Tempe 85284
*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
Not Participating
1
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.
Observed raw steak, cooked chicken, soy chorizo, liquid pasteurized egg whites, pooled unpasteurized eggs, cooked corn, sliced deli ham, cooked asparagus, various kinds of shredded cheese, and unpasteurized in-shell eggs with temps of 44-51*F inside and in top portion of prep fridge unit next to cookline BOH. Unit observed at 50-53*F throughout. Employee stated all items had been stocked at open, approximately 6:30 am, more than 4 hours prior and voluntarily discarded. TCS items must be held at or below 41*F to prevent growth of bacteria.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use
Observed can of hot shot ant, roach & spider chemical spray under POS system. PIC discarded spray. Chemical pest control measures must be administered by a licensed professional to prevent contamination. Chemical pest control may not be stored or used by establishment per Arizona law.
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.
Observed prep fridge next to cookline BOH holding various TCS items to be at 50-53*F throughout. PIC called for maintenance. A reinspection will be conducted on Friday, 8/5. Cold holding units holding TCS items must be kept at or below 41*F, or otherwise working in a capacity, to ensure TCS items are held at or below 41*F.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
Observed establishment to be using quat sanitizer to sanitize dishes at three compartment sink. PIC could not provide test strips. Obtain test strips by reinspection on Friday, 8/5. Test strips should be utilized to check concentration of quat sanitizer is between 150-400ppm for each batch to ensure items are being properly sanitized.
Correct Prior To Reinspection
Inspection Comments
A reinspection will be conducted on Friday, 8/5, to check prep table on cookline and quat test strips. Core-2-102.12(A), C: Certified Food Protection Manager. Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge was unable to produce a certified food protection manager certificate. A CFM is required to be on the premises during all hours of operations. Provide a CFM onsite by next routine inspection. This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Report emailed to PIC. Inspected with Badge 122.
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.
