Morning Glory Cafe

Inspector's notes

Hot water faucet handle and connection at hand washing sink by dish area is installed on the right-hand side of the sink. For consistency and safety, hot water faucet handles and connections shall be installed on the left-hand side (IPC 2018607.4). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a convection oven in the outside of the building. No food was observed in the oven at the time of inspection. Discussed how outdoor cooking is not permitted without the approval from the county. Please remove the oven as soon as possible. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an employee crack a raw shelled egg, dispose of their gloves but gloved back up and proceeded to touch ready to eat foods such as cilantro to garnish a dish before 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. PIC spoke with employee at the time of inspection and discussed how a double glove method might be a solution. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed cooked sausage and waffle mix (dairy) having internal temperatures of 55-60*F. Employee states these foods had been in the unit less than 1 hour prior to the 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee crack a raw shelled egg, kept their gloves on and proceeded to touch ready to eat foods such as cooked potatoes and arugula. 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. PIC spoke with employee at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of raw chicken being stored over a box of raw beef in one of the walk in coolers. Also observed raw shelled eggs being stored over cut bell peppers in the other walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage being held above the grill having an internal temperature of 98*F. Employee states they had been placed there for less than 2 hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods being date marked: cooked chards (12/2), cooked brisket (12/4) and cooked sweet potatoes (11/30 & 12/1). 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. 2nd REPEAT VIOLATION

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. >>> >>> Observed the following food items stored in walk-in cooler: container of cooked red pepper jam with discard date of 2/8/2024, cooked chorizo with discard date of 2/6/2024, and pico de gallo with discard date of 02/9/2024. PIC voluntarily discarded at time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing.---Observed a cook crack a raw shelled egg, take their gloves off but proceeded to put a new pair of gloves without washing their hands first. The cook then grabbed ready to eat garnishes. Manager was notified who then instructed their cook to wash their hands before proceeding to do anything else. Discussed the importance of employees washing their hands after touching any raw animal products and before touching any ready to eat foods or utensils. 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 the following time/temperature control for safety (TCS) foods having the following internal temperatures: butter (56*F) and cream cheese (76*F). These food items were left at room temperature but had only been out for less than 2 hours. Person in charge placed these food items back in the walk in cooler to cool down. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Also discussed Time as a Public Health Control and how it could benefit them. Correct By: Corrected At Time Of Inspection