Kay's Kafe

Inspector's notes

Internal temperature of 112*F for gravy and 80*F for potato & sausage patties found stored at room temperature at cook line area. Per Owner, these items were cooked less than 2hours prior and items are intended to be held at 135*F or above during service or cook to order. Discussed all Time/temperature control for safety (TCS) food items shall be hot held at 135*F or above during service. Operator proceeded to reheat gravy at 165*F and hot hold at 135*F. Potato & Sausage patties were placed under refrigeration for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed old rodent droppings in dry storage area of facility. Instructed operator to clean and sanitize all dry storage. Operator presented last pest control report dated 5/30/35. Report did not indicate activity. Ensure to seal any holes to prevent potential entry. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed old food debris and grease in floors and walls of cook line area and through kitchen. Ensure to detail clean and sanitize all floors, walls and ceilings maintain as necessary. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed spray bottle with alcohol and no label. All toxic chemicals must have common name on working containers. Operator was instructed to provide label on spray bottle. Ensure to label all toxic chemicals. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fries sitting at room temperature, internal temperature of 56*. Ensure to use proper thawing methods for fries, under refrigeration at 41*F or below or under running water. Operator indicated fries had been sitting out for less than 4hours. Operator proceeded to place fries under refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water available and warewashing sink and hand sink. Ensure to provide 110*F at warewashing sink and minimum 100*F at hand washing sink. Operator indicated that technician was called earlier in the day to repair hot water issues. Ensure to provide hot water within 24hours. Upon good hot water ensure to adequately rewash food contact surfaces (meat slicer and meat tenderizer) to properly remove food debris. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed employee washing dishes with chemical chlorine sanitizer for manual ware washing of equipment with concentration below 50ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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. >>> Observed boxes of onions/potatoes held in dry storage area with organic matter growth throughout. Also observed a box of tomatoes held in sliding two-door reach in cooler with organic matter throughout. PIC voluntarily discarded all items with significant organic matter growth at time of inspection. Discussed the importance of checking the integrity of all food stored in facility. PIC discussed with manager on site increasing the frequency of checking the integrity of the food. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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. >>> Observed large metal bowl of raw chicken on shelf directly above raw bacon and chorizo stored in sliding two-door reach in. Person in charge moved the raw chicken so it was no longer stored above the raw bacon and chorizo. The person in charge indicated these foods are normally stored according to whether they are raw or ready to eat and that they would educate/inform other staff members to be more diligent about separation of raw and ready to eat foods to prevent cross contamination. Establishment must separate raw animal foods from ready to eat foods and other types of raw animal foods during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Correct By: Corrected At Time Of Inspection

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. >>> Observed 2 plastic cambros of pork sausage patties at 54-67'F stored in lower portion of prep table on the cook line. Per PIC, the sausage patties were placed in the prep table the day prior to inspection. Sausage patties were voluntarily discarded at the time of inspection. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling >>> Observed bottle of 'Pepcid' used for stomach problems stored directly on top of prep table on the cook line where RTE foods are held. PIC moved medicine to proper storage location at the time of inspection. All medicines must be stored in a designated area away from food, utensils, and single service items to prevent contamination. Discussed the importance of proper medicine storage with the PIC. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises >>> Observed 3 boxes of french fries stored directly on the ground outside of single-door freezer. All food must be stored at least 6 inches off the ground at all times. PIC moved french fries to proper storage location at the time of inspection. :