Inspection Report
Giant Coffee
1437 N 1ST ST PHOENIX AZ 85004
FD-16093
Food Establishment - Eating & Drinking
Food Routine Inspection
1/30/2024
Not Participating
2
Completed
Violations
Violation #: 22
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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures 44*F - 50*F: dairy milk and house made cold brew coffee. The measured ambient temperature of the unit using a min/max thermometer was 44.6*F. Employee indicated that the milk was delivered ~2.5 hours before inspection and it was moved to the large reach in refrigerator in the back of house to cool back down to 41*F and below; the employee indicated the cold brew had been in the unit overnight and willingly discarded of the cold brew coffee. Person in charge indicated they would have someone look at the unit before storing time/temperature controlled for safety foods in it.
Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Correct By: Corrected At Time Of Inspection
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed wiping buckets with a measured sanitizer concentration of 200 ppm in the front of house. The employee diluted the buckets so they had a measured concentration of 50 ppm. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment.
Correct By: Corrected At Time Of Inspection
Violation #: 33
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.>>>Observed the following time/temperature controlled for safety foods with internal temperatures 44*F - 50*F: dairy milk and house made cold brew coffee. The measured ambient temperature of the unit using a min/max thermometer was 44.6*F. Employee indicated that the milk was delivered ~2.5 hours before inspection and it was moved to the large reach in refrigerator in the back of house to cool back down to 41*F and below; the employee indicated the cold brew had been in the unit overnight and willingly discarded of the cold brew coffee. Person in charge indicated they would have someone look at the unit before storing time/temperature controlled for safety foods in it.
Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 02/09/24.
Correct By: Correct Prior To Reinspection
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
Priority Foundation-6-501.115, Pf: Prohibiting Animals>>>Observed 4 dogs in the establishment throughout the inspection. The employee did not ask the customers if the dogs were service animals and they were not asked to leave at any point. Person in charge was informed that live animals are not permitted on the premises due to open food being present in the retail space; person in charge was also informed that service animals are allowed on the premises but it is the responsibility of the person in charge to ensure that the animals are service animals by asking the questions outlined in the U.S. Department of Justice's guidance on service animals. The link for the guidance was emailed.
Correct By: Corrected At Time Of Inspection
Comments/Details
Reviewed: vomit/fecal accident clean up procedure requirement
A copy of the inspection report was emailed.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. 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)
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-Request-Form-181.
Award: Not Participating,Embargo Lbs: 1,Food Manager Licenses: 1,Signer: Marc Basil
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
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. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.