Inspection Report

Violations

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: No Certified Food Protection Manager (CFPM) available at time of inspection. PIC stated they are in progress of scheduling a testing time for the certification. While Priority violations were observed during the inspection, PIC was able to provide information about the major foodborne illnesses and answer basic food safety questions. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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: Cutting boards at sandwich station being used for food prep and sandwich assembly throughout inspection. TCS food items such as cheese and pieces of lettuce and cut tomato were observed on the cutting board and were being placed directly on the cutting board during sandwich assembly. PIC stated the cutting board had not been cleaned since this morning around 6:00 AM. PIC discarded sandwich breads/buns that were contacting the cutting board and washed, rinsed, and sanitized the cutting board. Discussed use of sandwich wrappers being used as placemats during sandwich assembly to prevent food contact with the cutting board. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. 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: Cold brew coffee in two pitchers with internal temperatures of 49*F and 56*F found on countertop near shake machine. PIC was not sure of how long the coffee was on the countertop and chose to discard it. All TCS foods improperly cold held were discarded by PIC at time of inspection. Please ensure cold held TCS food items are maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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: Cut lettuce and sliced Swiss cheese found with internal temperatures of 67*F and 58*F respectively on sandwich make-line. No timers were set for any of the TCS food items on the make-line that were using time as a control. PIC stated the items had just been placed out. Some items such as sliced tomatoes and American sliced cheese did still have a temperature of 41*F and the timer was appropriately set. The lettuce and sliced Swiss were discarded as they likely did not enter time as a control at 41*F or below or were placed out longer than described as they were substantially warmer than the other items that were entering time as a control. The lettuce came from the walk-in and the cheese came from a cooler below the counter. Both coolers were cold holding all TCS food items inside at 41*F or below including other lettuce and cheeses. Cold held TCS food items entering time as a control must enter at 41*F or below. Timers must be set accurately when placing a TCS food item into time as a control. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.