Inspection Report

Violations

Violation #: 1

Description: Person in Charge Present, Demonstrates Knowledge, and Performs Duties

Comments:

2-103.11 (A-N) and (P) - Priority Foundation: Person-In-Charge-Duties; Performs Assigned Duties Addl Notes: Observed multiple Priority violations onsite at time of inspection. Person-in-charge (PIC) was unable to answer food safety questions (for example, PIC could not answer questions regarding the appropriate concentration for sanitizing food-contact surfaces or the proper cold holding temperature for TCS food items). A primary responsibility of the person in charge is to ensure compliance with Code (Food and Drug Administration Food Code 2017) requirements. The PIC must ensure their establishment is in compliance with Code requirements prior to the next routine inspection; this can be achieved by learning and implementing Code requirements and ensuring that staff is not only aware of Code requirements, but that they are practicing Code requirements. The PIC must also ensure corrective actions are in place for when Code requirements are not practiced. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Person-in-charge (PIC) indicated there was no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

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 PIC touch face and hair and then prepare beverages and scoop ice without washing hands before. Also observed another employee enter kitchen from outside, and begin to prepare a beverage and scoop ice without washing hands before. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed the use of hair restraints with PIC. PIC tied back hair and both PIC and employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of 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 steeped cold brew, horchata mix made with milk, and actively steeping cold brew on bottom shelf of main standing refrigerator at 45*F-47*F. Ambient air temperature of unit on top shelf was 37.0*F and on bottom shelf was 42.4*F, via min/max thermometer. Per PIC, internal food temperatures and ambient temperature of unit was not verified today. PIC stated food items had been in refrigerator since at least yesterday. All other TCS food items on above shelves were at 41*F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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 #: 23

Description: Proper Date Marking and Disposition

Comments:

PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. 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/4125/Food-SafetyOperator-Resources.

Addl Notes: Observed pitcher of cold brew with a prep date of 7/21 in lower reach-in refrigerator. Per PIC, cold brew is prepared by grinding beans, steeping in cold water, and cold holding under refrigeration for a few days. Per PIC, individual cold brew pitchers are typically labeled with portion out date from the bulk batch of cold brew. When removing from a bulk batch, each pitcher must be dated with the prep date from when the earliest TCS/RTE ingredient was prepared (i.e. when the bulk batch was initially prepared). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC discarded pitcher of cold brew at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. 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 establishment using a chlorine sanitizer dish machine. No chlorine test strips were observed onsite and PIC could not locate said test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide chlorine sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/11/2025.