Inspection Report

Business Name
At My Place Cafe

Business Address
3450 W CHANDLER BLVD CHANDLER AZ 85226

Permit Number
FD-85189

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
12/14/2023

Grade
Not Participating

Priority Violation
7

Inspection Status
Completed

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

Core-2-401.11, C: Eating, Drinking, or Using Tobacco...Employee food, drink and personal items stored on shelves above food and food contact equipment available for service. Manager removed items to proper storage.

Correct By: Corrected At Time Of Inspection

Violation #: 8

Repeat Violation

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14, P: When to Wash. .........Employee cleaning put on gloves to handle food without washing hands. Employee cracked raw shell egg and continued handling food without washing hands. Employee wearing gloves touched their glasses and continued cooking without hand wash and new gloves. Had employees wash hands and put on clean gloves. Reviewed required hand washing and proper glove use with the manager. 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.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure.....Employee handling food washed their hands for less than 10 seconds. Employee washed hands and dried them with a cloth towel. Manager had employee rewash hands properly, for at least 20 seconds and dry with paper towel. 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.

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

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source.......Egg custard pie available for sale purchased from an unapproved supplier. Embargoed, manager removed unapproved source foods from the establishment. Please obtain food for service only from approved source. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 15

Repeat Violation

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. ....A flat and cartons of raw shell eggs stored on upper wire shelf in the walk-in above noodles and produce. Manager moved eggs to proper storage. 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.

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

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. ....No detectable sanitizer in in-use automatic low temperature dishwasher. Manager set up 3 comp and had dishware manually sanitized. Please continue manual sanitizing until the dishwashing is repair to dispense chlorine sanitizer at the proper 50-100 ppm concentration. 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.

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

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

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

....Cooked chicken in peanut sauce holding on stove between use at 116*F internally. Manager had

chicken and sauce reheated to above 165*F. Please ensure TCS food is maintained 135*F or above, or

under time control with proper discard. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding..........A pan of beef stew, held on top of the lids of pans in the top of the cold table for more than 2 hours, not under time control per manager, at 55*F internally. Embargoed, manager discarded. Please ensure cold-held TCS food is maintained 41*F or below. 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.

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

Violation #: 39

Repeat Violation

Description: Contamination Prevented during Food Preparation, Storage and Display

Comments:

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises....Bags of rice stored directly on the floor. Manager moved the rice to proper storage, at least 6" above the floor.

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

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation...Damp wiping cloth stored on prep table between use. Manager had cloth moved to a sanitizer bucket.

Correct By: Corrected At Time Of Inspection

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.....Rice paddles stored in a container of 72*F water. Manager removed paddles to dishwashing. Please store utensils properly between use, dry, in running water or in water above 135*F.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is not participating in the award program at this time and had seven Priority, no Priority Foundation violations on this inspection.
A pattern of non-compliance is developing for Priority violations #6, 13, 14 and 20 [code reference: 2-301.14, 3-302.11 (A1-2), 4-501.114 and 3-501.16(A)(2) and (B)], 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.
No County legal action will result from this inspection.
Emailed report to Charlie.

Core-2-102.12(A), C: Certified Food Protection Manager. Certified manager not present. Please ensure a currently certified food manager is present whenever food is handled.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: Not Participating,Embargo Lbs: 8,Food Manager Licenses: 0,Review Complete: CHECKED,Review Notes: QA-RLC ,Signer: Flordeliza Obregon

"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.