Golden Rule Cafe

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. 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.

Inspector's notes

No Certified Food Protection Manager was available onsite at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. 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.

Inspector's notes

Observed no hand wash sink available in the ware washing room of the facility. The nearest and only hand sink in the establishment is located outside of the doorway, to the right past the prepping area. Observed holes and studs in the wall to the left of the three-compartment sink, as well as a disconnected waterline and unused floor drain. Informed PIC that hand sinks are required to be within 25 feet and within eyesight of the service area. Discussed the importance of hand washing before switching from a dirty to clean task. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 2/13/2026.

Inspector's notes

Observed egg wash sitting out at room temperature with an internal temperature of 69*F. PIC stated that the egg wash will get changed out a few times a day. PIC stated that they alternate between leaving it out and placing it in the refrigerator or adding ice. Informed PIC that the egg wash needs to be cold held so that it stays at 45*F or below. Discussed time as a control as an option with PIC. PIC placed a time stamp on the egg wash at time of inspection. Establishment will discuss what method they will continue to take with the egg wash. Inspector will follow up. Provided time as a control document via email. 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.

Inspector's notes

Observed a large container of cooked rice and a container of macaroni salad stored in refrigerators without a date mark. PIC stated that the rice was cooked the day prior to inspection. PIC stated that the macaroni salad is commercially packaged originally and was opened yesterday. Informed PIC that all items prepped and opened from their commercial package must be date marked for 7 days. PIC placed date marks on respective items at time of inspection. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 containers of mac and cheese with internal temperatures of 89-91*F sitting out at room temperature. PIC stated that the mac and cheese was cooling down before being moved to the refrigerator. PIC stated that it was prepared about 30 minutes prior to inspection. Informed PIC that cooling starts at 135*F and that TCS foods must be cooled down under refrigeration and uncovered. PIC removed the lids and moved the mac and cheese to the refrigerator to properly cool at time of inspection. Provided cooling methods and cooling document via email. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

throughout the establishment, observed cooked beans, cooked oxtail, cooked rice, and cheese sauce not having any date marking. Employees states these foods were made 2-4 days prior to inspection. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk in cooler having water leaking from the unit. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection.

Inspector's notes

Observed a floor drain that was once used to drain an ice machine collecting water. Nothing gets drained to this floor drain and did not observe it overflowing at the time of inspection. Discussed the importance of having all plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several TCS foods cooling such as mac n cheese being in the appropriate temperature/time for cooling but being covered with either a lid or plastic wrap. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink located in food prep area coming apart from wall. Please caulk the handwashing back to the wall sink prior to next routine inspection. Physical facilities are to be maintained in good repair. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed handwashing sink located in food prep area coming apart from wall. Recaulk handwashing sink prior to next routine inspection. Physical facilities are to be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals. Observed chlorine sanitizer concentration in 3 compartment sink measured greater than 200 ppm at time of inspection. Reviewed the sanitizer concentration parameters with manager. Instructed employee to prepare chlorine concentration between 50-100 ppm and re-wash all containers and utensils at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. Observed cooked rice cooling in large plastic container with lid on. Internal temperature of rice measured at 65*F after more than 3 hours of cooling per manager. Explained cooling requirement and proper cooling methods. Instructed manager to transfer the cooked rice to metal container without lid at time of inspection. Correct By: Corrected At Time Of Inspection