Inspection Report

Business Name
Broken Yolk Cafe

Business Address
1928 E HIGHLAND AVE PHOENIX AZ 85016

Permit Number
FD-23-03750

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/1/2024

Grade
D

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 13

Description: Food in Good Condition, Safe and Unadulterated

Comments:

PRIORITY VIOLATION-3-101.11 - Priority: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.

Addl Notes: Observed blue-green organic matter buildup throughout bag of shredded parmesan cheese. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. See embargo form. Corrective Action: Corrected at time of inspection.

Violation #: 21

Repeat Violation

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed tomato soup, cooked beans, and salsas in a steam well with internal temperatures between 115-124 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per person in charge, items were reheated on stove and placed in steam well less than 1 hour prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection. *THIRD CONSECUTIVE VIOLATION*

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 the following TCS items with internal temperatures between 45-47 degrees Fahrenheit: mashed potatoes, shredded cheddar cheese, cooked Spanish rice, cooked beans, Monterey jack cheese, and cooked shredded beef. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Items were located in walk-in refrigerator that was left open due to recent delivery, per PIC. Ambient air temperature of walk-in at start of inspection was 47'F and inspector observed temperature recover to 42'F during inspection. Embargoed items were placed in unit more than 4 hours prior to inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. See embargo form. Corrective Action: Corrected at time of inspection.

Violation #: 47

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

Comments:

PRIORITY VIOLATION-4-101.11 (A) - Priority: Characteristics- Multiuse; Safe

Addl Notes: Observed cooked Spanish rice stored in to-go bag in prep-style refrigerator. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC moved rice to food grade plastic cambro during inspection to correct. Corrective Action: Corrected at time of inspection.

Comments/Details

Due to the violations noted on this inspection report, County legal action may result from this inspection.
Inspection report e-mailed.

"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.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
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.