Hole In One Coffee Shop

Inspector's notes

Observed excessive ice buildup behind fan in freezer walk-in and a large ice chunk forming on the intake line. Please remove ice to prevent food contamination and equipment failure. Correct prior to next routine inspection.

Inspector's notes

Observed excessive food debris and a box of spilled syrup leaking onto the ground in the back storage room. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Correct prior to next routine inspection. 6-101.11 - Core: Surface Characteristics-Indoor Areas Addl Notes: Observed several broken ceiling tiles in the back storage area and in back kitchen prep area. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Correct prior to next routine inspection.

Inspector's notes

Observed TCS food being held inside a walk-in refrigeration unit and a reach-in unit with an internal temperature of 45*F. Internal temperature registered with an internal probe thermometer. Per PIC all TCS food items have been inside unit for greater than 24hrs at time of inspection. TCS food items included, bags of shredded cheese, cooled soups, corn beef hash, and cream dressings. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Third consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed TCS food being held in a prep-unit with an internal temperature of 50-52*F. Internal temperature registered with an internal probe thermometer. Ambient temperature of unit registered 50*F with a min/max thermometer. Per PIC all food has been in unit for greater than 4hrs at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Instructed PIC that no TCS food items can be placed inside of unit until repaired to hold temperatures at 41*F or less. Second consecutive violation. Corrected at time of inspection.

Inspector's notes

Observed TCS food items inside a reach-in refrigerator with an internal temperature of 45-47*F. Internal temperature of TCS food items registered with internal probe thermometer. Per PIC refrigeration unit was stocked less than 4hrs at time of inspection with the exception of yogurt and chorizo, which were left in unit overnight. Ambient temperature of unit measured with min/max thermometer registered 50*F. Observed a block of ice behind the fan inside the unit. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. Corrected at time of inspection.

Inspector's notes

Observed frozen fish in still water under a prep-table with an internal temperature of 47*F. Educated PIC that all foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC changed water with fresh water and placed in walk-in refrigeration unit to properly thaw. Corrected at time of inspection.

Inspector's notes

Observed frayed and damaged gasket along line walk-in refrigeration unit. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Correct prior to next routine inspection.

Inspector's notes

Observed an in-use ice machine with black, slimy, organic-like material behind the deflector panel. PIC stated they were unsure when ice machine was cleaned last. Instructed PIC in clean-in-place procedure using hot soapy water, hot water rinse, and hot water with sanitizer. Correct prior to next routine inspection.

Inspector's notes

Observed liquid, solid, food matter and organic matter in the dry storage area. PIC stated they have not cleaned since before summer. Instructed PIC that physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the handle for the line walk-in unit not holding the door closed. Per PIC the door handle has been broken for several months and only works when you lock the unit. PIC states they move TCS food into the unit at the beginning of service to keep cold and to be used during service. PIC stated they have a lever on order but it has yet to arrive. PIC stated they will purchase one as soon as possible. Correct to the next routine inspection.

Inspector's notes

Observed an in-use ice machine with black, slimy, organic-like material behind the deflector panel. PIC stated they were unsure when ice machine was cleaned last. Instructed PIC in clean-in-place procedure using hot soapy water, hot water rinse, and hot water with sanitizer. Correct prior to next routine inspection.

Inspector's notes

Observed a walk-in unit, cold holding prep tables, and reach in reirrigation units with a warm ambient temperature. Ambient temperature taken with min/max thermometer registered between 48-53*F. Internal temperature of TCS food items taken with internal probe thermometer registered 44-51*F. TCS foods included waffle mix (containing eggs), eggs, taco meat, cut tomatoes, cut leafy greens, raw hamburger patties, premade potato salad, raw hamburger patties, and shredded cheese. Educated PIC that all TCS foods need to be kept at 41*F or below in order to maintain food safety. Instructed PIC to start maintaining temperature logs with regular temperature checks. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed walk-in refrigeration unit, cold holding prep units, and reach in units with warm ambient temperature. Ambient temperature of units measured with min/max ambient temperature thermometer, registered 48*F-5*F. TCS food internal temperature taken with internal probe thermometer, registered 44*F-51*F. 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 before 24hr re-inspection. Correct prior to re-inspection.

Inspector's notes

Observed liquid, solid, food matter and organic matter in the dry storage area. PIC stated they have not cleaned since before summer. Instructed PIC that physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed the handle for the line walk-in unit not holding the door closed. Per PIC the door handle has been broken for several months and only works when you lock the unit. PIC states they move TCS food into the unit at the beginning of service to keep cold and to be used during service. PIC stated they have a lever on order but it has yet to arrive. PIC stated they will purchase one as soon as possible. Correct to the next routine inspection.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage. Observed large bowl used to scoop soup out of large containers was sitting in the soup. PIC removed the bowl and put into the dish washing area. Ensure proper food dispensing utensils are used and that the handles are not coming into contact with the food. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces. Metal shelving in the walk-in cooler has brown/red build up on the shelves. Ensure they are cleaned or replaced. Correct By: Correct Prior To Next Routine Inspection

Core-5-501.115, C: Maintaining Refuse Areas and Enclosures. Observed above ground grease recycling dumpster is open and grease is spilling down the sides and onto the ground. Spoke with PIC and they will call company to have the grease receptacle emptied and the surrounding areas thoroughly cleaned. Ensure grease is properly absorbed and removed and the areas are cleaned and maintained. A re-inspection will be conducted to verify that the grease receptacle and surrounding area has been cleaned by 4/5/2024. Correct By: Correct Prior To Reinspection

Repeat Violation 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. Shredded cheese, chorizo, and cooked beef with internal temperatures between 54 degrees F and 58 degrees F cold holding in a reach in cooler next to the entrance into the kitchen. Ambient temperature of the reach-in cooler was determined to be 57.5 degrees F by using a min/max thermometer. PIC stated that the some items had been inside since yesterday and some was just placed inside an hour prior with the delivery order. TCS ingredients that were just placed inside at the time of delivery were moved to the walk-in to cool to 41 degrees F or below and the rest was discarded. PIC will call service technician to repair the reach-in cooler. Ensure all cold holding TCS items are held at 41 degrees F or below. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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. Cooked turkey, cooked ham, cooked corned beef, and cooked potatoes were stored in the walk-in cooler without an expiration date. PIC stated that the items were prepped two days prior to inspection. PIC labeled TCS items with their respective dates. TCS food needs to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. 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. Cooked turkey with an internal temperature of 99 degrees F was stored on the counter in the kitchen. PIC stated that the turkey entered the cooling process 45 mins prior to inspectors arrival. Cooked turkey was moved to the walk-in cooler to cool to 70 degrees F in 1.25 hours and then to 41 degrees in 4 hours. Discussed cooling methods with PIC. TCS foods must be cooled from 135 degrees F to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F in 4 hours. A re-inspection will occur within 10 days to verify that correct cooling methods are being followed. Priority Foundation-4-301.11, Pf: 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. Shredded cheese, chorizo, and cooked beef with internal temperatures between 54 degrees F and 58 degrees F cold holding in a reach in cooler next to the entrance into the kitchen (see violation 20.) Ambient temperature of the reach-in cooler was determined to be 57.5 degrees F by using a min/max thermometer. PIC will call technician to repair unit. Establishment has ample cooler capacities to operate safely until the unit is repaired. A re-inspection will occur within 10 days to verify that the cooler has been repaired and is holding ambient temperature below 41 degrees F. Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Doors do not close properly on the prep table across from the hot holding line. Ambient temperature of the unit is below 41 degrees F. Ensure the doors are repaired by the next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions. Heavy dust and grease build up on the vents and ceiling tiles in the kitchen. Ensure they are cleaned by the next routine inspection. Correct By: Correct Prior To Next Routine Inspection