Lola Coffee

Inspector's notes

No Certified Food Protection Manager (CFPM) observed 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.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed 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.

Inspector's notes

Observed no certified food protection manager present on-site at 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.

Inspector's notes

Observed organic matter growth in ice machine located by handwashing sink. Observed significant build-up of grease on vent hood located above cooking equipment. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean prior to next routine inspection. 2ND CONSECUTIVE VIOLATION. 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 deep pan of unpasteurized pooled eggs at 48'F in reach-in compartment of tabletop cooler located in the kitchen. PIC stated food was prep in the morning and prep crew left at 11am and no food has been prepped since. Pooled eggs were embargoed at time of inspection as they have been out of temperature for longer than 4 hours. PIC voluntarily discarded food item at time of inspection. The cooling process for time/temperature controlled for safety (TCS) foods must occur from 135°F to 70°F within 2 hours and then 70°F to 41°F or less within 4 hours; the total cooling process for TCS foods from 135*F to 41*F and below must not exceed 6 hours. For TCS foods prepared from room temperature/cold ingredients the cooling process to 41*F and below MUST NOT exceed 4 hours. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 whipped cream and milk in reach-in unit by the cashier counter at temperatures 61' and 68'F, respectively. PIC stated containers were opened about an hour prior and was left on the countertop at ambient temperature until items were returned to the reach-in recently. PIC moved dairy products in question to alternative refrigeration to rapid cool at time of inspection to be rapidly cooled. Coldholding TCS food items must be at 41'F or below. Repeat violation. This is the 3rd consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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 opened butter, cooked potatoes and Mozzarella cheese in reach-in unit located in the kitchen with no datemark. PIC stated all food items were prepped or opened the day prior and datemarked items 04/17 at time of inspection. All RTE TCS food items must be datemarked as they can only be used for 7 days including day of prep. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Observed significant organic matter growth in ice machine located by handwashing sink. Suggested PIC that ice machine be cleaned more frequently to avoid organic matter growth. PIC stated ice machine will be cleaned and serviced this week. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 cooked mushrooms in the reach in prep cooler in a container being dated 8/23. Employee states the cooked mushrooms are from today but the container has not been cleaned/replaced for at least 24 hours. Employee swapped the containers and placed the mushrooms in a new container. Discussed the importance of cleaning equipment food-contact surfaces and utensils throughout the day at least every 4 hours; unless being stored in an ambient temperature of 41*F or below which in that case every 24 hours. 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.---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 black organic matter building up on the plastic tab located inside the of ice machine which was wiped off using an alcohol pad. Person in charge states they will clean the unit more frequently. Discussed the importance of cleaning these units frequently to prevent any build up of dust/organic matter. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 being stored at room temperature having an internal temperature of 84*F. Employee states the butter was placed out of the cooler the night before and voluntarily disposed of the butter at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked pork chorizo, cooked onions and cooked potatoes cooling in the prep cooler or standing cooler but having the containers closed/sealed. These food items were all still in appropriate cooling temperatures/time at the time of inspection. Employee removed the lids/plastic wrap and continued cooling the food. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection