Cornish Pasty Co

Inspector's notes

Observed large plastic single use containers with worn labels storing different foods. Discussed with PIC Single-use food containers are intended for single-use and are not to be re-used for storage of food. Replace with food grade containers or line the single use buckets with a disposable food grade bag to prevent the foods, sauces or seasonings from directly touching the container. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no available soap at the hand wash station in the pasty baking line. Also observed a bottle and a spoon stored in the sink basin of the bar hand washing station. Discussed with person in charge (PIC) 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 and will ensure the hand wash sinks are used for hand washing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the main walk-in and the 3 door reach-in on the cook line at an internal temperature of 48*F measured with a min/max thermometer. Per person in charge (PIC) some TCS items were delivered in the morning less than 4 hours and some items were made less than 4 hours prior to the inspection. Some TCS items were in the unit from the previous evening. Discussed 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 and delivered less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Those items from the walk-in were raw meats, milk, butter, several TCS sauces, and caramelized onion. Those items from the 3 door reach-in were assorted pasties. Per PIC the temperature of the unit was checked earlier when they arrived and the unit was 32* and the temperature of the pasties at 41*F were also taken less than 4 hours prior to inspection. All TCS foods improperly cold held for more than 4 hours were embargoed and discarded by PIC at time of inspection. The embargoed items are cooked wings, scotch eggs, leak soup, eggs, carne, red potato, lamb w/ mint pasty, pilgrim pasty, shepard pie pasty, Cajun with chicken and ham pasty, vindaloo pasty, spanco pasty, and Guinness stew pasty. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation

Inspector's notes

Observed the main walk-in and the 3 door reach-in on the cook line at an internal temperature of 48*F measured with a min/max thermometer. Discussed with PIC

Inspector's notes

Observed large plastic single use containers with worn labels storing different foods. Discussed with PIC Single-use food containers are intended for single-use and are not to be re-used for storage of food. Replace with food grade containers or line the single use buckets with a disposable food grade bag to prevent the foods, sauces or seasonings from directly touching the container. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observe significant flour and baking ingredient residue on interior surfaces of several under-counter reach-in coolers in pastry prep area. Please ensure physical facilities, including nonfood contact surfaces of equipment, are cleaned as often as necessary to be clean to sight and touch. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Upon reinspection, observed 2-door prep-style refrigerator stocked with TCS foods ranging 48*F-53*F. The ambient temperature of the unit was 49.4*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 4/27/2026. ***** 2nd Consecutive Violation *****

Inspector's notes

Observe significant flour and baking ingredient residue on interior surfaces of several under-counter reach-in coolers in pastry prep area. Please ensure physical facilities, including nonfood contact surfaces of equipment, are cleaned as often as necessary to be clean to sight and touch. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Hand washing sink in pastry prep area did not have paper towels available at time of inspection. All hand washing sinks must be stocked with hot water at 100-110 degrees Fahrenheit, hand soap/cleanser, and paper towels. Person in charge (PIC) provided paper towels during inspection to correct. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed substantial dried-on food residue on the food contact surface piece of a table-mounted can opener in the pastry prep area. All food-contact surfaces must be cleaned to sight and touch. PIC was not sure last time can opener was used. PIC brought can opener to dish pit area to be washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS foods, including scotch eggs with meat and chicken wings, with internal temperatures of 55F in a 2-door prep style refrigerator that was not holding cold. Cold time-and-temperature for safety (TCS) foods must be maintained at 41F or lower. Per person in charge, all items were placed into unit at 11am, less than 2 hours prior to the inspection. PIC moved items to alternate refrigeration to cool rapidly - inspector verified temperatures. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed a 2-door prep-style refrigerator with an ambient temperature of 55F with out-of-temperature TCS foods inside. 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. Re-inspection is tentatively scheduled for 4/17/26.

Inspector's notes

Observe significant flour and baking ingredient residue on interior surfaces of several under-counter reach-in coolers in pastry prep area. Please ensure physical facilities, including nonfood contact surfaces of equipment, are cleaned as often as necessary to be clean to sight and touch. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed no paper towels at the handwashing sink in the pasty assembly area at time of inspection. Person in charge (PIC) provided hand drying provision for handwash sink 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple precooked pasties (chicken tikka, pepper steak, sarnie, chicken & potato, french dip, pork, cooked jackfruit) with temperatures between 47 to 50*F in the 3-door reach-in of the main kitchen at time of inspection. Per person in charge (PIC), most pasties were in the prep cooler longer than 4 hours prior to inspection and were voluntarily discarded at time of inspection. Observed ambient temperature of the 3-door reach in at 48.8*F at time of inspection. Establishment has multiple other working reach-in coolers, freezers, and walk-in cooler that are able to keep TCS food items at 41*F or below. 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 buildup of flour, dust, and food debris throughout the walls, under equipment, and inside prep tables in the pasty assembly area at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of organic matter on soda nozzles in drink area. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked onions, establishment made mint yogurt, and establishment made blue cheese, sticks of butter, and cut lettuce in prep table near the ovens with temperatures between 57 to 58*F at time of inspection. Per person in charge (PIC), all items were in the prep table from the day prior except for the sticks of butter, which were placed in prep cooler less than 2 hours prior to inspection. All items were voluntarily discarded by PIC at time of inspection. PIC moved sticks of butter were moved to reach-in to rapid cool at time of inspection. Observed ambient temperature of the prep table at 53.2*F at time of inspection. Establishment has multiple other working coolers, prep tables, and walk-ins. PIC called out repairman 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. 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 RTE meat & cheese and cooked vegetable mix pasties in reach in cooler with prepped dates of 1/28 at time of inspection. Observed container of roasted red peppers in reach in cooler by the middle hallway prep station with a prepped date of 1/24 at time of inspection. Observed cornball sauce with a prepped date of 1/29 in reach-in cooler across from beer cooler at time of inspection. 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.

Inspector's notes

Observed sprayer nozzle spring broken and sprayer nozzle going into the basin of the 3-compartment sink at time of inspection. Discussed with person in charge (PIC) about fixing sprayer nozzle at time of inspection. All plumbing must be maintained in good repair. Corrective Action: Correct prior to re-inspection on 2/10/2025.

Inspector's notes

Observed marinara, vegan gravy, & gravy with temperatures between 92 to 112*F in a hot holding well at time of inspection. Per employee, items were placed the unit an hour prior to inspection and were reheated to 165*F at time of 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. Reviewed reheating procedures with person in charge (PIC) at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at the handwashing sink near the front of house prep area 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.

Priority Foundation-6-301.11, Pf: 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. - Observed no hand soap at the handwashing sink located near the pasty prep station & mop sink. Observed no soap at the handwashing sink at the front of the establishment at time of inspection. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed leak from condenser in the walk-in. All equipment must be maintained in good repair and proper adjustment. Repair prior to next inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed a significant amount of soil/debris/grease build up on the vents of the hoods in the back of house above the cook top, ovens, & fryers. Discussed cleaning frequency with person in charge. Person in charge will increase cleaning frequency. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed handwashing sink near prep station (in the same hall as the dish area) draining slowly. All plumbing must be maintained in good repair. Repair prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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 buildup of organic matter on soda nozzles in drink area and the nozzles at the bar. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Observed over 200 ppm chlorine in sanitizer concentration from the dish machine which was actively being used. Dish machine was ran additional times and then adjusted and the sanitizer level retested at 50 ppm at time of inspection. Chlorine sanitizer levels must be between 50-100 ppm. Discussed the importance of proper sanitizer levels with the person in charge (PIC). Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed leak from condenser in the walk-in. All equipment must be maintained in good repair and proper adjustment. Repair prior to next inspection. Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-6-301.11, Pf: 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. - Observed no hand soap at the handwashing sink in the prep area. Discussed with person in charge (PIC) that handwashing cleanser must be available at handwashing sink at all times. PIC restocked handwashing cleanser at time of inspection. Discussed importance of providing hand soap to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 buildup of organic matter on soda nozzles in drink area and the nozzles at the bar. Soda nozzles must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency with the person in charge (PIC). Repeat violation. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

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 spinach, Caesar dressing, lemon pesto sauce, roasted red pepper, cut lettuce, feta, cooked pasta, and turkey with temperatures between 53 to 54*F. Observed ambient temperature of the salad prep table at 52.3*F Per person in charge (PIC), turkey and feta were placed in the prep table less than 2 hours prior to inspection. All other items were in the prep station from the previous day and was voluntarily thrown out at time of inspection. Observed ham, burgers, chicken, corned beef, tikka masala pasty with temperatures between 44 to 47*F in the walk-in cooler. Establishment had delivery prior to inspection and indicated they had the door open for a while. Kept door closed for 30 minutes and then saw a 3-4 degree reduction. Discussed with PIC about monitoring walk-in and about keeping the walk-in door closed whenever possible. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed leak from condenser in the walk-in. All equipment must be maintained in good repair and proper adjustment. Repair prior to next inspection. Correct By: Correct Prior To Next Routine Inspection