Barnes & Noble Cafe

Inspector's notes

Observed employee with long hair and no effective hair restraint preparing beverages and scooping ice. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. Employee tied back hair at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the following time/temperature controlled for safety foods with internal temperatures between 45*F - 50*F in the bakery display case: baked goods requiring refrigeration (such as cheesecakes, quiches, Oreo brownie bars, pistachio blondie). The person in charge indicated that all of these foods had been stored in the unit since last night and they had an internal temperature of 48*F this morning when they did their temperature checks. The measured ambient temperature of the unit was 44.6*F using a min/max thermometer. All thermometers (both inspector's and establishment's) were calibrated in ice water and all thermometers had measured temperature between 31.6 - 32.8*F. Person in charge willingly discarded of the foods listed above and moved to a display only model (i.e. one of each of the baked goods was kept in the case as a display that would not be served; person in charge indicated all baked good requiring refrigeration meant for customers would remain in the walk-in refrigerator). Person in charge indicated they would discuss with manager next steps for repairing cold holding unit. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the inspector verifies that the unit is working. Correct prior to re-inspection 05/23/24. Discussed with person in charge failure to correct priority foundation violations may result in legal action if observed 4 consecutive times. Correct By: Correct Prior To Reinspection,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 baked goods requiring refrigeration (such as cheesecake, quiches, Oreo brownie bars, pistachio blondie, and hazelnut tort) with internal temperature between 45*F - 48*F in the bakery case. The person in charge indicated that all of these foods arrived frozen and the manufacturer indicated they must be kept refrigerated. Person in charge also indicated that these foods had been in the unit for more than 4 hours and that they do record ambient temperatures for the unit but they record the temperature off of the unit's digital display (last check was performed 09:30 am or 4.5 hours before inspection). The measured ambient temperature of the unit was 48.2*F using a min/max thermometer. Person in charge willingly discarded of the foods listed above. Person in charge indicated they would put in a work order for the unit and possible switch to a display only model storing all of the baked goods that would be served in another unit. Also discussed time as a control as a possible other option (must have policy developed). Also discussed using alternate thermometer for temperature monitoring or doing internal temperature checks. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 baked goods requiring refrigeration (such as cheesecake, quiches, Oreo brownie bars, pistachio blondie, and hazelnut tort) with internal temperature between 45*F - 48*F in the bakery case. The person in charge indicated that all of these foods arrived frozen and the manufacturer indicated they must be kept refrigerated. Person in charge also indicated that these foods had been in the unit for more than 4 hours and that they do record ambient temperatures for the unit but they record the temperature off of the unit's digital display (last check was performed 09:30 am or 4.5 hours before inspection). The measured ambient temperature of the unit was 48.2*F using a min/max thermometer. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the inspector verifies that the unit is working. Correct prior to re-inspection 05/11/24. Correct By: Correct Prior To Reinspection