Inspection Report

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Observed the hand sink next to the egg cooking station missing hand towels. Informed PIC that the hand washing sinks need to always be supplied with hand drying provisions. PIC provided hand towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Addl Notes: Observed a half dozen carton of raw shell eggs sitting on the shelf above gallons of milk. Informed PIC that the raw eggs cannot be above the milks because it is a ready-to-eat (RTE) food. PIC informed that they are their personal eggs. Informed PIC that personal food needs to be stored separate from the establishment's food and be done so that no cross contamination can occur. PIC relocated the eggs to the bottom of the shelf away from food for service. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Addl Notes: Observed grey translucent organic matter on the inside lip of the ice machine. Informed PIC that the ice machine needs to be cleaned and continue to be cleaned at a rate which precludes the growth of organic matter. Informed PIC that the ice machine is a food contact surface and must be keep clean to sight and touch. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.

Addl Notes: Observed a container of raw shell eggs sitting on the counter next to the egg cooking station with a temperature of 61*F. PIC stated that the container was taken out about forty-five minutes prior and get taken out when they have a rush. Informed PIC that the eggs need to be cold held below 41*F or be on time as a control. PIC moved eggs to the reach in cooler to rapidly cool down to 41*F. Informed PIC that if they want to use time as a control, the eggs would be allowed to sit out for four hours and then would need to be discarded after that time. Time as a control also requires records, such as time and temperature logs, to be kept on filled out and kept on premise. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wet wiping cloths sitting on prep surfaces. Informed PIC that wet wiping cloths must be stored in a sanitizer bucket with approved sanitizer concentration and cannot be left on the food contact surfaces. Dry wiping cloths are allowed to be kept on the prep area. PIC discarded the wiping cloths and grabbed new dry ones at time of inspection. Wet clothes are to be stored in the sanitizer bucket with a chlorine concentration of 50-100ppm, or according to manufacturer's label. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed the cap to the atmospheric vacuum breaker (AVB) missing at the mop sink. Informed PIC that it needs to be looked at by a plumber or backflow specialist to ensure it is properly functioning. Observed a hose bib with a shut-off valve attached to the mop sink. Informed PIC that the attachment with the shut-off valve cannot be used at the mop sink. PIC attempted to remove the shut-off downstream from atmospheric vacuum breaker at time of inspection; it is calcified on and will need tools. Observed water leaking and spraying from under the dishwasher onto the floor. PIC stated that it was not doing that prior to inspection. Informed PIC that the dish washer needs to be serviced by a plumber. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Observed two ceiling panels missing in the ware washing room above the drying/dish storage racks. Informed PIC that the ceiling tiles need to be replaced so that the establishment is in good repair and it easily cleanable. Observed cardboard duck taped to the wall underneath the cold brew pouring station. PIC stated that there was a previous leak, and the cardboard is covering a hole in the wall. Informed PIC that the hole needs to be repaired with material that is smooth, nonabsorbent, and easily cleanable. Discussed the importance of discontinuing cardboard use for repairs, as it is absorbent and can attract pests.   All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.