Inspection Report

Business Name
Harlows Cafe
Business Address
1021 W University Dr Tempe AZ 85281
Permit Number
FD-02429
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
8/22/2022
Grade
Not Participating
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 8

Corrected Onsite: Yes

Correction Completion Date

Description: Hands Clean and Properly Washed

Comments:

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.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Corrected Onsite: Yes

Correction Completion Date

Description: Proper Cold Holding Temperatures

Comments:

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

Correct By: Corrected At Time Of Inspection

Violation #: 33

Corrected Onsite: Yes

Correction Completion Date

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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.

Correct By: Corrected At Time Of Inspection

Violation #: 47

Corrected Onsite: No

Correction Completion Date

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

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 By: Correct Prior To Next Routine Inspection

Comments/Details

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
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes.
Grading System The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
Priority Foundation Violations
Number of
Violation(s)
0 1 2 3 4+
Priority
Violations
0 A B B C D
1 B B B C D
2 C C C C D
3 D D D D D
Any legal action for a pattern of non-compliance or permit suspension results in a D