Inspection Report

Business Name
Snooze an A.M. Eatery

Business Address
800 N CENTRAL AVE PHOENIX AZ 85004

Permit Number
FD-73392

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/7/2024

Grade
Not Participating

Priority Violation
4

Inspection Status
Completed

Violations

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: 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.

Observed employee at dish pit handling dirty dishes with gloved hands and then handle clean dishes to put away with same gloves without washing hands. Instructed PIC that hands must be washed after handling dirty dishes prior to putting away clean dishes to prevent spread of pathogens. PIC had employee wash hands at time of inspection prior to proceeding.

Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2), P: 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.

Observed metal containers of in-shell, raw, unpasteurized eggs stored on shelf above box of tortillas in walk-in. Had PIC move items according to minimum cooking temperature. Discussed with PIC that raw animal proteins must be stored in a way to prevent spread of pathogens.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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.

Observed deli slicer, citrus juicers, pastry cutter, and food processor blade stored as clean throughout the establishment with visible food debris. Had PIC move all items to dish pit to re-wash, rinse, and sanitize. Food contact surfaces must be clean to sight and touch to prevent growth and spread of pathogens.

Correct By: Corrected At Time Of Inspection

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 cooked rice on a sheet pan covered with plastic wrap at 73-75*F on speed rack next to cookline. Employee stated that rice had been pulled out of walk-in approximately 3 hours prior to inspection. Employee was unaware of if the rice was pulled out on purpose or if it was going to be prepped further that morning for fried rice. Employee voluntarily discarded product. TCS foods must be kept at or below 41*F unless under active preparation to prevent growth of bacteria.

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-7-206.12, P: Rodent Bait Stations

Observed open, snap style rodent traps in upstairs storage closet that houses water softener, back up equipment, and mop sink. Informed PIC that rodent bait traps must be full enclosed and tamper resistant to prevent contamination. PIC discarded traps.

Correct By: Corrected At Time Of Inspection

Comments/Details

A pattern of non-compliance is developing for Priority violation #[6], [2-301.14], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Discussed with PIC that right side of three compartment sink that leads into clean side of mechanical dishwasher should remain sanitized and clean. // Discussed with PIC that chemical pest control may not be stored at establishment or used by employees. Chemical pest control may only be administered by a licensed pest control specialist.

This establishment is not participating in the award program at this time and had 4 Priority, 1 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
Inspected with badge #320.

Food Manager Licenses: 1,Award: Not Participating,Signer: Celestino Flores,Review Complete: CHECKED

"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.