Maricopa County, AZ

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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
Violation
ID

Violation Description

Violation Comments

Correct By
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. ------ In the prep cooler next to the fryer, observed an ambient air temperature of 47*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 46-52*F when measured with a probe thermometer, including: mozzarella, cheddar and fontina cheeses, cooked chili and corn, diced ham, beef and soy chorizos, cooked onions and pooled eggs. PIC stated they were aware the cooler wasn't functioning and was only preparing small amount for rushes and before replacing to the reach in cooler. Observed a small ice block forming on the cooler vents. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. PIC stated all foods were prepared after the lunch rush and had been in the cooler for less than 1 hour. Had PIC move the foods to the reach in to rapidly cool. In the prep cooler across from the display cooler, observed an ambient air temperature of 54*F when measured with a min/max thermometer. Inside the cooler, observed heavy cream and French toast batter at 57*F. PIC stated both foods had been in the cooler longer than 4 hours and were voluntarily discarded at the time of inspection (see embargo). Advised PIC to store all TCS foods in the reach in cooler and to remove any non-TCS foods to create more space.
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 an ambient air temperature of 47*F at the prep cooler by the fryer and 54*F at the prep cooler across from the display cooler. Inside the coolers, observed TCS foods with internal temperatures ranging from 46-52*F and at 57*F, respectively. Discussed that coolers should be capable of maintaining TCS food temperatures at 41*F or below. A re-inspection will take place on 4/24/2023 to ensure the coolers have been repaired.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law ------ Observed a stuck drain at the floor sink that services the 3 compartment sink in the main kitchen. Observed the drain with standing waste water in the floor sink. The waster water level inside the drain continues to raise if additional water is added. No backflow of sewage was observed after running other plumbing fixtures including toilets. Observed a slow drain at the mop sink in the North restroom. PIC stated they noticed the slow drain this morning after finishing prep work but had not called in the drain for service yet. Discussed that the establishment does not meet the minimum requirements for operation since the establishment is not able to use the 3 comp sink for warewashing and no alternatively method of warewashing is availabe (i.e. mechanical dishwasher). Discussed that the establishment cannot remain open with standing wastewater in the floor sink (see following suspension). Please contact us for re-inspection once the drains/lines are clear, and there is no longer waste water accumulating in the drain. No open food is permitted to be served or prepared until the suspension is lifted. A re-inspection will be conducted upon repairing the drain line so that all plumbing fixtures can function normally.
Correct Prior To Reinspection
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. A re-inspection will take place follow repair to the floor sink in the back kitchen. PIC will contact inspector to schedule re-inspection. A re-inspection will take place 4/24/2023 to ensure priority foundation violation #31 has been corrected. A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. 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. *Second repeat violation* Of note: -Discussed that all equipment should be NSF certified or NSF equivalent including air fryer, meat slicer etc. These items are not smooth and easily cleanable and are not designed to withstand the rigors of ware washing and use within a commercial kitchen. Advised PIC to remove any non-NSF tools prior to the next routine inspection. -Observed heavy corrosion and water on top of the RPZ beneath the espresso machine. Advised PIC to obtain backflow certificate from a licensed plumber that the backflow is working or have the unit repaired/replaced. Failure to provide backflow certification may result in a violation on the next routine inspection. A copy of the report was emailed to the manager. Due to the violations noted on this inspection report, County legal action may result from this inspection. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-RequestForm-181 or call 602-506-6824


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.
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