Inspection Report

Business Name
OSG Cafe

Business Address
6810 E MAIN ST MESA AZ 85207

Permit Number
FD-23-05373

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/10/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: 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.

Addl Notes: Observed cook grabbing burger patties, placing them on the grill, then proceeding to crack eggs and prepare dishes. Discussed when to wash with staff and cooking temperatures for ground beef (155F vs. eggs 145F). Hand washing must occur in between a change of task and when handling raw animal foods with different final cooking temperatures. Eggs may be pooled ahead of time in order to prevent physical cracking and contamination, or poly gloves may be used where hand washing would normally occur. 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 an onion dicer with debris inside. Staff said it was used the previous day. The dicer was cleaned during the inspection. All food contact surfaces must be cleaned after use. Corrective Action: Corrected at time of inspection.

Violation #: 22

Repeat Violation

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 refrigerator across the flat top grill holding 50F with the following food items out of temperature: chopped tomato, canned mushroom, chopped ham, sliced ham, sausage, chopped sausage, roast beef, ground beef, steak, corn beef hash, and French toast mix with egg. All items were holding 46-53F. PIC discarded all of the products besides the chopped tomatoes and sliced ham, as they had been put in the unit in the last hour. Also observed Romaine lettuce in an ice bath holding 70F. PIC stated the lettuce had been taken out of the fridge 20 minutes prior. Inspector discussed how to properly create an ice bath, by surrounding all containers with ice to the fill line. PIC switched out the lettuce with lettuce that was already 41F from the walk in refrigerator. TCS food items must be stored at 41F or below. ***REPEAT VIOLATION Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: 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. Addl Notes: Observed the refrigerator across from the flat top grill holding 50F ambient air temperature. Inspector lowered the temperature of the unit to 32F, and PIC covered the top portion of the unit to prevent the food from being exposed to air. The temperature dropped to 44F by the end of the inspection. PIC called for maintenance. Please provide temperature logs to inspector if the unit is able to maintain cold holding temperatures of 41F or below, prior to the re-inspection date. Ice baths may be permitted in the top portion of the unit if TCS foods can hold 41F or below. Corrective Action: Correct prior to re-inspection.

Violation #: 56

Repeat Violation

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl Notes: Observed an employee cell phone stored next to dry food items above a table where peppers were being prepared. Also observed an employee cell phone stored above a microwave used to warm up hot chocolate and desserts. Discussed using designated areas for personal belongings. REPEAT VIOLATION. Corrective Action: Corrected at time of inspection.

Comments/Details

Discussed using 4 hour time as a control for breakfast items. Emailed the PIC a cold holding log to monitor temperatures. An AMC Training Inspection was offered to the PIC.
Predefined Comment: No County legal action will result from this inspection.
A re-inspection will occur by 7/19

"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.