Inspection Report

Violations

Violation #: 2

Repeat Violation

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 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. REPEAT VIOLATON (2ND CONSECUTIVE)

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 food contact surfaces being actively sanitized in chlorine mixture with a concentration of 10ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC added more bleach to water and tested at 50ppm to re-sanitize dishes 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 the following time/temperature controlled for safety foods with internal temperatures 46*F-51*F: dairy butter, cooked sweet potato, cream cheese, whole milk, heavy whipping cream, and ice cream base. The measured ambient temperature of the unit these were stored in (main standing refrigerator in back area) had a measured ambient temperature of 49.8*F using a min/max thermometer. PIC indicated the gallons of whole milk were just placed in unit thirty minutes prior and the ice cream base was made two hours prior. PIC relocated milk and ice cream bases to front lower reach-in units at time of inspection (with an ambient air temperature of 33*F-38*F). PIC stated butter, cooked sweet potato, cream cheese, and heavy whipping cream were stored in unit since the day prior. All TCS foods improperly cold held that were kept in unit since yesterday were voluntarily discarded. 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 #: 29

Repeat Violation

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

PRIORITY VIOLATION-8-103.12 (A) - Priority: Conformance with Approved Procedures; Compliance with HACCP Plan. 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/3978/Food-Variances.

Addl Notes: Observed vanilla, matcha, and ube dairy ice cream base with an internal temperature of 50*F-51*F in the refrigerator. Employee indicated they made the frozen dairy ice cream base 2-3 hours before inspection. Employee indicated they did not pasteurize (or heat) the dairy ice cream base (or any frozen dairy ice cream bases in the establishment) and weren't planning on completing pasteurization before use. PIC provided HACCP variance logs documenting pasteurizing and cooling temperatures, with the most recent date of 5/6/2025. PIC stated pasteurization is normally completed everyday. Person in charge was informed according to the Arizona Administrative Code all frozen dairy desserts mix, except for flavoring agents used in frozen dairy desserts, shall be pasteurized. The establishment has an approved HACCP/variance procedure for frozen dairy desserts. The establishment must follow their approved HACCP/variance procedure for preparing pasteurized frozen dairy desserts and retain the documents listed in the HACCP/variance approval for 180 days. Due to inadequate refrigeration (see other noted violations), PIC was informed they can begin the pasteurization process and utilize ice baths to properly cool the dairy ice cream base or wait to complete pasteurization until broken refrigeration unit is repaired. PIC started pasteurization process for ice cream bases and stated ice baths will be utilized at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

8-103.12 (B) - Priority Foundation: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances. Addl Notes: Observed vanilla, matcha, and ube dairy ice cream base with an internal temperature of 50*F-51*F in the refrigerator. Employee indicated they made the frozen dairy ice cream base 2-3 hours before inspection. Employee indicated they did not pasteurize (or heat) the dairy ice cream base (or any frozen dairy ice cream bases in the establishment) and weren't planning on completing pasteurization before use. PIC provided HACCP variance logs documenting pasteurizing and cooling temperatures, with the most recent date of 5/6/2025. PIC stated pasteurization is normally completed everyday. Person in charge was informed according to the Arizona Administrative Code all frozen dairy desserts mix, except for flavoring agents used in frozen dairy desserts, shall be pasteurized. The establishment has an approved HACCP/variance procedure for frozen dairy desserts. The establishment must follow their approved HACCP/variance procedure for preparing pasteurized frozen dairy desserts and retain the documents listed in the HACCP/variance approval for 180 days. Establishment must start following their approved procedures and retaining their logs listed in their HACCP/variance. The HACCP/variance procedures were reviewed with the person in charge at time of inspection. PIC stated logs will be kept and maintained everyday pasteurization occurs. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

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 following time/temperature controlled for safety foods with internal temperatures 45*F-51*F: dairy butter, heavy whipping cream, cooked purple sweet potato, cream cheese, and whole milk. The measured ambient temperature of the unit these were stored in (main standing refrigerator in back) had a measured ambient temperature of 49.8*F using a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment observed to have one main standing refrigerator (ambient air at 49.8*F), two smaller lower reach-ins, and one lower reach-in freezer. Main tall standing refrigerator in back must be repaired to cold hold food at 41*F or below. Corrective Action: Correct within 24 hours.