The Breakfast Club

Inspector's notes

No hand soap observed at the bar handwashing sink.

Inspector's notes

In the walk in refrigerator observed a large container of raw pork stored on the shelf directly above raw produce (squash & tomatillos). No overhead contamination observed.

Inspector's notes

Observed cooked chicken/60°F in the bottom section of the prep table on the cook line. In the low boy refrigerator on the cook line observed excess portions of sliced ham/51-53°F and sliced + portioned turkey/60°F. After discussion with the person in charge it was determined the chicken was cooked today and the deli meat was prepared this morning within safe time parameters. Reach in coolers and low boy refrigerators on the cook line are not designed to be used for cooling. All TCS foods moved to the walk in refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. According to PIC they have a CFPM certification, but were not able to provide the certificate for review at time of inspection. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook employee crack raw eggs with gloved hands and continue to handle clean equipment and resume cooking food without washing hands. Observed a cook employee touch their face with a gloved hand and proceed to handle clean equipment and resume cooking food without first washing hands. Observed dish washer employee rinsing dirty dishes, then placing dirty dishes in the mechanical dish machine, and then unloading clean dishes without first 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. Employees properly washed hands at handwash sink at time of inspection. Provided When to Wash guidance document electronically. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee place celery stalks in Bloody Marys at the bar with their bare hand.

Inspector's notes

Observed a 22 quart container of cooked black beans more than 12 inches deep in the walk in cooler. Internal temperature of the cooked beans measured between 48-50°F. Observed 1/13 date mark, and after discussion with the PIC and a chef it was determined the beans were prepared yesterday.

Inspector's notes

Observed "Green juice" in refrigerated beverage dispenser. Juice contains TCS foods such as kale, spinach, and honeydew. Internal temperature of the juice was 54°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. After discussion with the PIC it was determined the juice was set out more than 4 hour ago.

Inspector's notes

Observed raw shelled eggs held at room temperature on a counter below the grill. Observed hollandaise sauce held at room temperature on the counter of the cook line. Items are held using 4 hour time as a public health control rather than temperature control. According to the person in charge, the establishment records discard times on a log. PIC was unable to locate the TPHC logs with the recorded discard times at time of inspection. No discard times observed on the containers at time of inspection. After discussion with the chef and PIC it was determined the shelled eggs were restocked 2 hours prior and the hollandaise sauce was prepared 4.5 hours ago. Food that is unmarked with unknown hold time or marked to exceed 4 hours must be discarded. The shelled eggs were time stamped at time of inspection and the hollandaise sauce was discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

No chlorine test strips for the low temperature mechanical chlorine dish machine observed onsite at time of inspection.

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no trash receptacle available for proper disposal of dog waste. Discussed with Chef that the establishment should have a trash receptacle available for the dog friendly patio. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand wash sink in coffee bar area with no paper towels available. The person in charge refilled at time of inspection. Discussed with the person in charge that all hand wash sinks should have a hand drying provision available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 - 1/6 pans of cooked ground sausage covered with plastic wrap cooling in the walk-in. The person in charge stated that the product was made approximately 1 hour prior to inspection. The product measured 82*F with inspector probe thermometer. The person in charge had staff move product into shallow pan and ice bath at time of inspection to continue the cooling process. Discussed with the person in charge that acceptable methods of cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed person working the dish machine loading dirty dishes with bare hands and unloading clean dishes with out washing hands in between. Chef coached person at time of inspection when to wash hands. Discussed with Chef that any person that is handling dirty dishes should wash hands prior to handling clean dishes. Observed line cook cracking raw shell eggs then continuing to wrap prepped product with out washing hands and changing gloves. Chef coached person at time of inspection as to when to wash hands. Discussed with Chef that any employee that is handling raw protein should change their gloves and wash their hands before beginning a new task. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed portions of raw salmon thawing in the walk-in cooler still in their original packaging. Chef had staff member remove from packaging at time of inspection. Discussed with Chef that all fish should be removed from original packaging when thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee restroom that contained a trash receptacle with no lid. Discussed with Chef that any restroom that can be used by a female should have a trash receptacle with a lid at al times for proper disposal of sanitary napkins. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Observed 1 - 22 quart container of black beans approximately 1/2 full dated 4/28/24. Date of inspection was 5/1/24. With inspector thermometer the product measured between 43*F - 50*F. Chef voluntarily discarded product a time of inspection. Discussed with Chef that acceptable methods of cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. Observed 2 -22quart containers of cooked black beans cooling. Measured with inspector thermometer the product measured 98*F. Chef stated that the product had been placed in the walk-in about 30 minutes prior to inspection. Chef had staff member pull product and separate into shallow pans to continue the cooling process. Discussed with Chef that acceptable methods of cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 hand wash sink in bar area with no paper towels available. Chef instructed staff to restock at time of inspection. Discussed with Chef that all hand wash sinks should have a hand drying provision available at all times. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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. Observed orange juice machine in coffee bar with excessive organic matter build up in the lower portion of the machine. Chef stated that it would cleaned as soon as possible. Discussed with Chef that all equipment should be cleaned at a frequency that precludes the accumulation of soil and mold. Correct By: Correct Prior To Next Routine Inspection

Core-3-501.13, C: Thawing Observed raw salmon portions on the cook line still in original packaging. Chef instructed staff to remove from packaging at time of inspection. Discussed with Chef that when thawing fish it should be removed from its original packaging. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed 1 live cockroach under prep sink in coffee bar area. Cockroach was killed and disposed of at time of inspection. Discussed with Chef that the establishment should be free of all pests at all times. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed excessive build up or organic matter on the fan guards in the walk-in cooler. Chef stated that it would be cleaned as soon as possible. Discussed with Chef that all equipment should be cleaned at a frequency to preclude soil and mold. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: 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. Observed hand wash sink in prep area near mop sink that had a small mixing bowl in the basin. Chef removed at time of inspection. Discussed with Chef that all hand wash sinks should only be used for hand washing. Correct By: Corrected At Time Of Inspection

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring Observed an excessive amount of small flies in dirty dish area and mop sink area. Discussed with Chef that the facility should remain pest free at all times. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer buckets on server side of pass through that tested 0ppm. Person in charge changed all buckets at time of inspection. Discussed with person in charge that sanitizer buckets need to be maintained at manufacturer's recommended levels. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed fan cover in walk-in cooler with excessive organic matter on it. Discussed with PIC that they need to increase the cleaning frequency to prevent accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection

Core-5-303.12, C: Protective Cover or Device Observed atmospheric vacuum breaker missing top of device. Device still working, Discussed with person in charge that the vacuum breaker should be repaired. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed hand wash sink under the front counter by register with leaky drain. Discussed with person in charge that plumbing issues need to be repaired to prevent water damage and build up of organic debris. Correct By: Correct Prior To Next Routine Inspection