Cornish Pasty Co

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee food and drink stored above food available for service and on prep tables.

Inspector's notes

Corrective Action: Corrected at time of inspection. Block of soft mozzarella stored in pan in the top of the cold table, extending above the rim, at 41*F to 53*F internally. Manager stated it had been in the unit about an hour and moved the mozzarella to another cooler to re-cool. Please ensure TCS food is stored at or below the fill level to maintain properly cold.

Inspector's notes

Observed caramelized onions in the cold-holding unit across from the oven with an internal temperature of 43*F and placed in the unit overnight. Person in charge (PIC) voluntarily discarded. Other foods were paced in an alternate unit to rapidly cool. PIC will have the cold-holding unit serviced before using. 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 and the caramelized onions were embargoed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that the ceiling tiles in the cook and food prep line are stained, and have an accumulation of food debris, dust. These tiles need to be smooth and clean to sight and touch. 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. 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 a container of butter sitting out on a prep table at 70 Deg. F. Per manager it was placed out over four hours prior to soften. The item was embargoed. Time as control must be utilized to continue this practice. Developed a time as a control policy for this product at the time of inspection. Also observed diced sausage and cheese at 47 - 48 Deg. F. in the top portion of the refrigeration prep unit closest to the ovens. The unit was holding at below 41 Deg. at the time of inspection. Suggest frequent temperature checks especially for this unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a moist wiping cloth not stored in sanitizer in the front kitchen area. Also, observed no Quat sanitizer reading in the available wiping cloth bucket in this area. Be sure to keep all moist wiping cloths stored in sanitizer when not in use.

Inspector's notes

Establishment does not have Quat test strips. Please provided proof of test strip purchase within ten days or a reinspection will occur on 8/18/25.

Inspector's notes

Observed a condiment bottle behind the bar being used for hand soap. All containers used to store soap or cleaners needs to have a label to reduce risk of chemical contamination. Person in charge (PIC) used a marker to write "soap" on container at time of inspection. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a small can of pest control spray in a storage room near the public restrooms. Discussed with person in charge (PIC) that it cannot be on the premises and PIC removed it 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

Observed dust and debris accumulation on walls and equipment throughout the establishment. Discussed cleaning it to reduce risk of contaminating food when vents kick on and circulate the air. Discussed not storing uncovered food (bread) in an area near the dust and debris accumulation until it is cleaned to sight and touch. 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

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation.

Inspector's notes

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

Inspector's notes

Observed organic matter in and around the ice machine in the kitchen. Ice machines shall be clean to sight and touch. Person in charge (PIC) will have the ice machine cleaned by nest routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the unisex bathrooms did not have a covered waste receptacle for sanitary items.

Priority Foundation-2-103.11 (A-N) and (P), Pf: Person-In-Charge-Duties; Performs Assigned Duties Insufficient knowledge was observed during inspection due to multiple priority violations seen and no worker onsite with certified food manager certificate. NOTE: Individual in charge should have food manager certification at all times of operation. Correct By: Correct Prior To Next Routine 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 on phone then handle food. Discussed with PIC that hand washing is required after touching phone. Employee washed hands at time of inspection. 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 butter sitting on top of prep cooler holding 68 F. Discussed with PIC that butter is TCS and has to be stored in temperature control (below 41 F or above 135 F) or use time as control. Butter was placed in prep cooler. Correct By: Corrected At Time Of Inspection

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 in walk in vegan gravy, vinny sauce, pastrami, and stuffing with date marks from 11/19-11/20, exceeding the 7 days given for RTE TCS food items. Discussed with PIC that RTE TCS foods cannot exceed 7 days. Food items were discarded. Correct By: Corrected At Time Of Inspection