Xtreme Bean

Inspector's notes

Observed no hand towels at hand washing sink next to 3 comp, or next to egg cooking station. PIC provided hand drying provision for handwashing sinks at time of inspection. Informed PIC that 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: Corrected at time of inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Observed tub of cold brew made from scratch at 53*F. At time of inspection, cold brew was out of walk in unit. Per PIC cold brew is only brought out of walk in for about 30 minutes during rush. Walk in observed at 40*F according to inspectors infrared thermometer. Informed PIC to move cold brew to walk in 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. Corrective Action: Corrected at time of inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Observed containers of prepped (mixed with vegetables) cream cheese at 45*F - 48 *F in prep table. PIC mentioned placing cream cheese in prep table 2 hours prior, right after being prepped. Informed PIC that all TCS food must be maintained 41°F or below when placed in prep table. PIC moved cream cheese tubs to walk in at time of inspection. Ambient temperature per inspectors min/max observed at 40*F. Observed front display case with ambient temperature of 54*F. Pre-packaged Cheesecakes (Oreo, Original, and Red Velvet) were found holding at 51*F - 52 *F. Per PIC, cheesecakes were placed in display 2 hours prior. Informed PIC to move all TCS foods to walk in. Informed PIC that 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. Owner had put in work order at time of inspection. Corrective Action: Corrected at time of inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Observed the establishment's maximum temperature registering device off by 16*F. Upon running through the ware washing machine the establishment's thermometer read 142.8*F and inspector's thermometer read 156.0*F. Informed PIC that an accurate maximum temperature registering device is required to be obtained prior to reinspection on 10/16/2025. Food temperature measuring devices and water temperature measuring devices on ware washing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ᵒC or 2ᵒF in the intended range of use. Corrective Action: Correct prior to re-inspection on 10/16/2025.

Inspector's notes

Observed no hand towels available at the hand sink near the egg cooking station. Employee stated that they do not use the sink for hand washing, instead they use the hand sink more than 25 feet away and around a corner. Informed employee and PIC that this sink needs to be used as a hand washing sink due to the distance of the other sink. Informed PIC that all hand sinks must be supplied with hand drying provisions at all times. PIC provided hand towels at time of inspection. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed a box of raw shell eggs stored in the hand sink near the egg cooking station. Observed coffee grounds in the hand sink in the ware washing area. Discussed with PIC that hand sinks must only be used for hand washing. Eggs were removed from the sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no soap available at the hand sink near the egg cooking station. Employee informed that this sink is not used for hand washing, one around the corner is used. Informed PIC and employee that this sink must be used as a hand sink due to the distance being too far to use the other sink. Informed PIC that all hand sinks must be supplied with soap at all times. PIC provided soap at time of inspection. 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. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed high temperature dishwasher actively washing dishes with a sanitizing cycle max temperature of 156*F, measured using min/max thermometer. Observed quat hooked up to the machine measuring 0 ppm quat. After running the machine multiple times, the maximum sanitizing cycle temperature was 163.2 *F, measured using min/max. Discussed with PIC running the dishwasher with an accurate high temperature registering device for a few cycles before loading in dishes to ensure that food contact surfaces are being properly sanitized. Discussed with PIC that quat is not typically used for warewashing machines as a sanitizer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced ham, sliced cheddar cheese, sliced pepper jack, bacon, pesto, butter, and spinach with internal temperatures ranging 48*F-62*F stored in the prep table. The ambient air temperature of the unit was 57.2*F, measured using min/max thermometer. PIC stated that everything except the pesto and spinach had been in the unit since six hours prior to inspection. PIC stated that the pesto and spinach had been in the unit for about an hour prior. PIC placed the spinach and pesto in the walk-in to cool down to 41*F at time of inspection. PIC discarded all items placed over 4 hours prior. Food was embargoed. Discussed with PIC that the unit cannot be used to store TCS foods until it is capable of holding them at 41*F or below. PIC agreed to not use the machine to store TCS foods until the unit is fixed. Discussed with PIC recommendation to store TCS foods directly in pans to allow for improved cold holding instead of maintaining in jars. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of Raid Ant and Roach Killer stored in the ware washing room. Informed PIC that they cannot store pest chemicals onsite and if pest control is needed it must be applied by a certified applicator. PIC discarded the can at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed the prep table unit holding TCS foods at 48*F-62*F. The ambient temperature of the unit was 57.2*F, measured using min/max. 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. Corrective Action: Correct prior to re-inspection on 10/13/2025.

Inspector's notes

Observed the establishment's maximum temperature registering device off by 16*F. Upon running through the ware washing machine the establishment's thermometer read 142.8*F and inspector's thermometer read 156.0*F. Informed PIC that an accurate maximum temperature registering device is required to be obtained prior to reinspection on 10/16/2025. Food temperature measuring devices and water temperature measuring devices on ware washing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ᵒC or 2ᵒF in the intended range of use. Corrective Action: Correct prior to re-inspection on 10/16/2025.

Inspector's notes

Establishment does not possess an irreversible measuring device for their high temperature dish washer. Discussed the importance of ensuring food contact surfaces are being properly sanitized with PIC. Informed PIC that the need to obtain an irreversible temperature measuring device prior to reinspection. Sanitizing using high temperature ware-washing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/2/2025.

Inspector's notes

Observed no hot or cold water available at the hand sink in the ware-washing room. Observed employee washing hands in the two-compartment sink due to the sink being inoperable. Informed worker that hand washing must occur at the hand washing sinks. Informed PIC that the hand sink needs to be supplied with hot and cold water under pressure prior to reinspection on 5/2/2025. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/2/2025.

Inspector's notes

Observed a large container of cold brew sitting out on the counter at 60*F. PIC stated that it was taken out of the walk-in 30 minutes prior. Instructed PIC to put the cold brew back in the walk-in to rapidly cool back down to 41*F. PIC placed the clod brew back in the walk-in. Discussed the importance of keeping cold brew at 41*F or below with PIC. PIC stated that they will keep the cold brew in the walk-in. Discussed time as a control options with PIC. 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 a bag of rodent killer pellets and rat traps in the back stock room. Informed PIC that pest control chemicals cannot be stored onsite and must only be applied by a certified applicator if needed. Instructed PIC to discard the chemicals. PIC discarded the chemicals and traps at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not possess an irreversible measuring device for their high temperature dish washer. Discussed the importance of ensuring food contact surfaces are being properly sanitized with PIC. Informed PIC that the need to obtain an irreversible temperature measuring device prior to reinspection. Sanitizing using high temperature ware-washing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/2/2025.

Inspector's notes

Observed no hot or cold water available at the hand sink in the ware-washing room. Observed employee washing hands in the two-compartment sink due to the sink being inoperable. Informed worker that hand washing must occur at the hand washing sinks. Informed PIC that the hand sink needs to be supplied with hot and cold water under pressure prior to reinspection on 5/2/2025. Hot and cold water under pressure is required at all sink fixtures. Provide hot and cold water under pressure at all sinks prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a shut off valve on a hose downstream from the AVB at the mop sink. Upon further investigation, the water is unable to be turned off using the handles. Observed the AVB missing the cap and leaking when the water is flowing. Informed PIC that the faucet needs to be fixed so that the water can be turned off. Informed PIC that the AVB needs to be repaired. Informed PIC that the hose with the shut-off valve needs to be removed. Discussed the importance of backflow prevention with PIC and bringing plumbing fixtures back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to reinspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Correct prior to re-inspection on 4/25/2025.

Inspector's notes

Observed grey translucent organic matter on the inside lip of the ice machine. Informed PIC that the ice machine needs to be cleaned and continue to be cleaned at a rate which precludes the growth of organic matter. Informed PIC that the ice machine is a food contact surface and must be keep clean to sight and touch. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the hand sink next to the egg cooking station missing hand towels. Informed PIC that the hand washing sinks need to always be supplied with hand drying provisions. PIC provided hand towels at time of inspection. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a half dozen carton of raw shell eggs sitting on the shelf above gallons of milk. Informed PIC that the raw eggs cannot be above the milks because it is a ready-to-eat (RTE) food. PIC informed that they are their personal eggs. Informed PIC that personal food needs to be stored separate from the establishment's food and be done so that no cross contamination can occur. PIC relocated the eggs to the bottom of the shelf away from food for service. 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 a container of raw shell eggs sitting on the counter next to the egg cooking station with a temperature of 61*F. PIC stated that the container was taken out about forty-five minutes prior and get taken out when they have a rush. Informed PIC that the eggs need to be cold held below 41*F or be on time as a control. PIC moved eggs to the reach in cooler to rapidly cool down to 41*F. Informed PIC that if they want to use time as a control, the eggs would be allowed to sit out for four hours and then would need to be discarded after that time. Time as a control also requires records, such as time and temperature logs, to be kept on filled out and kept on premise. 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 wet wiping cloths sitting on prep surfaces. Informed PIC that wet wiping cloths must be stored in a sanitizer bucket with approved sanitizer concentration and cannot be left on the food contact surfaces. Dry wiping cloths are allowed to be kept on the prep area. PIC discarded the wiping cloths and grabbed new dry ones at time of inspection. Wet clothes are to be stored in the sanitizer bucket with a chlorine concentration of 50-100ppm, or according to manufacturer's label. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the cap to the atmospheric vacuum breaker (AVB) missing at the mop sink. Informed PIC that it needs to be looked at by a plumber or backflow specialist to ensure it is properly functioning. Observed a hose bib with a shut-off valve attached to the mop sink. Informed PIC that the attachment with the shut-off valve cannot be used at the mop sink. PIC attempted to remove the shut-off downstream from atmospheric vacuum breaker at time of inspection; it is calcified on and will need tools. Observed water leaking and spraying from under the dishwasher onto the floor. PIC stated that it was not doing that prior to inspection. Informed PIC that the dish washer needs to be serviced by a plumber. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two ceiling panels missing in the ware washing room above the drying/dish storage racks. Informed PIC that the ceiling tiles need to be replaced so that the establishment is in good repair and it easily cleanable. Observed cardboard duck taped to the wall underneath the cold brew pouring station. PIC stated that there was a previous leak, and the cardboard is covering a hole in the wall. Informed PIC that the hole needs to be repaired with material that is smooth, nonabsorbent, and easily cleanable. Discussed the importance of discontinuing cardboard use for repairs, as it is absorbent and can attract pests. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment did not have a Certified Food Protection Manager 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. 2ND REPEAT VIOLATION.

Inspector's notes

Observed rodent droppings in the area near the dishwashing station. Person in charge states they are not aware of any rodent issues and just got a pest service done recently. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain a pest control invoice from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection will be conducted on or before 7/25/2024.

Inspector's notes

Establishment did not have a Certified Food Protection Manager 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. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the handwashing station next to the egg cooking station not having soap or paper towels stocked. Person in charge stocked the sink at the time of inspection. 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: Corrected at time of inspection.

Inspector's notes

Observed in house cold brew coffee sitting at room temperature and having an internal temperature of 57*F. Person in charge states they moved the cold brew from the walk in cooler 2 hours prior to inspection but added ice to the cold brew to cool it down by the end of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rodent pallets (poison) throughout the establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: 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 employee place gloves on without washing hands prior. Discussed with PIC that hand washing is required before new gloves are placed. Employee hand washed at time of inspection. Correct By: Corrected At Time Of Inspection