Crackers & Co Cafe

Inspector's notes

Observed a stack of clean food storage containers that were still wet. Discussed proper air drying with person in charge (PIC). PIC allowed container to air dry at time of inspection and will coach employees on air drying after cleaning, rinsing, and sanitizing food contact surfaces. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 15+ wet stacked metal pans on the storage rack near the dishwasher. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC separated the drying containers at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of dust surrounding the air vents above the cook line. Clean areas to ensure ventilation is not a source of physical contamination of foods and food prep surfaces on the line. Discussed removing encase fans on the cook line as they cannot be easily cleaned to remove dust. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two spray bottles full of liquid chemicals without labelling, one in the bakery area and one in the ware washing area. PIC discarded bottles at time of inspection. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed Purge 3 pesticide and Off pest repellent stored next to handsink in bakery area. PIC threw items away at the time of inspection.

Inspector's notes

Observed no covered receptacle in employee restroom.

Inspector's notes

Observed a build up of unused equipment and items throughout facility. Remove any unused equipment and items prior to next inspection to facilitate cleaning. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee beverages stored above food prep surfaces and on dish drying rack. All employee items must be stored below and away from facility food and items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee re-enter the kitchen from the back door and handle clean dishes without washing their hands first. Observed the dishwasher with gloved hands place dirty dishes on a rack then begin to stack cleaned dishes without removing their gloves and washing their hands. Observed an employee handle personal items then return to work without washing their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the time of inspection. 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 jalapeno cilantro cream date marked with a prep day of 9/17, Canadian Bacon form 10/2, garlic chipotle sauce from 9/29, and garlic butter from 10/1. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the 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). Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-4-501.114, P: 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. ------ At the dishwasher, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Observed the chemical supply bucket empty. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. PIC stated the machine was serviced on Monday for testing too high and was being monitored. PIC placed a work order on the machine at the time of inspection and stated dishes would be sanitized in the 3 comp sink until repairs are completed. Correct By: Corrected At Time Of Inspection