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. Observed employee brush hair back with both hands, operate register, and then go immediately into preparing drink. Employee was instructed to wash hands and properly washed hands at time of inspection before finishing preparation of drink. Later during inspection, observed employee rub their hands on their pants and then go in to preparing a separate drink. Employee was instructed to wash hands and properly washed hands at time of inspection before finishing preparation of drink. Discussed with PIC that, when changing tasks such as working the register, leaving/re-entering the kitchen at any time, before engaging in food preparation, before using clean equipment, when touching phones/clothing/body parts, that hands shall be washed in order to prevent contamination.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 back hand sink near the 3 compartment sink, observed no soap being available. PIC provided soap for sink at time of inspection. Discussed the importance of having all hand sinks supplied with hot water, soap and paper towels to support proper handwashing.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. At back 3 door fridge located closest to cook line, observed raw eggs being stored on the top shelf directly above RTE sauces. PIC moved raw eggs to bottom shelf at time of inspection. When storing raw food items, ensure that they are stored according to their cooking temperature, with raw products always stored below ready to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness.

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 prep cooler holding drinks located under the wall shelving in front, observed it to be measuring to 54*F per min/max thermometer. Observed all items in cooler to be holding between 58-63*F. PIC provided ingredients list for all drinks held in the cooler. Based on ingredients list, the only TCS drink held in the cooler was the House Coffee which included condensed milk which had a packaged label stating 'Refrigerate after opening'. Per PIC, all items were placed in cooler about 1.5 hours prior to inspection. PIC moved all House Coffee to back fridge to cool down and be maintained at 41*F. Discussed with owner getting unit repaired if wishing to hold TCS items in unit. At boba station, observed boba sitting in what looked to be an ice bath. Boba was not in contact with any ice and per probe thermometer, all boba measured between 48*-52*F. Per PIC, boba was made and put out about 1.5 hours prior to inspection. PIC moved all boba to working prep cooler at time of inspection. Discussed that boba is a TCS item and must be maintained at 41*F or below. Discussed that in order for an ice bath to work, TCS items must be sitting in direct contact with the ice/water mixture and ice must be continually added to bath as the day goes on. 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.

Toxic substances properly identified, stored, and used

Priority Foundation-7-102.11, Pf: Common Name-Working Containers At front area, observed an unlabeled spray bottle holding a yellow liquid sitting out near the boba and drink preparation station. Per PIC, the spray bottle was filled with sanitizer. PIC properly labeled spray bottle at time of inspection. Discussed that chemicals removed from their original containers are to be labeled with the common name of the chemical.

Plumbing installed; proper backflow devices

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained At 3 compartment sink, observed leak coming from faucet. Repair prior to next routine inspection. PRIORITY VIOLATION-5-202.11 (A), P: Approved System Observed leak from AVB at mop sink, hose was connected to sink . Hose was disconnected at time of inspection. AVBs must be maintained in good repair in order to prevent contamination to city water due to backflow. PIC was advised to call a service technician as soon as possible to repair the unit. Repair leak for AVB prior to re-inspection on 7/5/2022. A plumbing system shall be designed, constructed, and installed according to law.

Physical facilities installed, maintained, & clean

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed multiple cracked tiles throughout kitchen area. Fill all the chipped tile areas throughout the facility, as needed. Physical facilities shall be maintained in good repair. Repair prior to next routine inspection.

Adequate ventilation & lighting; designated areas used

Core-6-303.11, C: Intensity-Lighting Observed back kitchen area to be poorly lit. Increase the lighting in the back kitchen area to provide 50 foot candles minimum. Ensure there is at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.