Giant Coffee

Inspector's notes

Observed no CFPM at the 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 knife stored in a container with 50-100 ppm chlorine at the time of inspection. PIC was informed that in-use utensils can not be stored in a chemical solution. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the inside of both counter-top ovens with a build-up of burnt residue and debris in the bottom and the sides. Discussed with PIC that equipment needs to be maintain in a manner that is free from food residue and debris. PIC discussed cleaning schedule and procedure for the ovens with employee. 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. Corrective Action: Correct prior to next routine 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 the following time/temperature controlled for safety foods with internal temperatures 44*F - 50*F: dairy milk and house made cold brew coffee. The measured ambient temperature of the unit using a min/max thermometer was 44.6*F. Employee indicated that the milk was delivered ~2.5 hours before inspection and it was moved to the large reach in refrigerator in the back of house to cool back down to 41*F and below; the employee indicated the cold brew had been in the unit overnight and willingly discarded of the cold brew coffee. Person in charge indicated they would have someone look at the unit before storing time/temperature controlled for safety foods in it. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. 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 VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals>>>Observed wiping buckets with a measured sanitizer concentration of 200 ppm in the front of house. The employee diluted the buckets so they had a measured concentration of 50 ppm. Chlorine sanitizer must have a concentration of 50 - 100 ppm; anything lower than 50 ppm may not be effective for cleaning and anything above 100 ppm may leave toxic residuals on food contact surfaces and equipment. 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 the following time/temperature controlled for safety foods with internal temperatures 44*F - 50*F: dairy milk and house made cold brew coffee. The measured ambient temperature of the unit using a min/max thermometer was 44.6*F. Employee indicated that the milk was delivered ~2.5 hours before inspection and it was moved to the large reach in refrigerator in the back of house to cool back down to 41*F and below; the employee indicated the cold brew had been in the unit overnight and willingly discarded of the cold brew coffee. Person in charge indicated they would have someone look at the unit before storing time/temperature controlled for safety foods in it. 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 the inspector verifies that the unit is working . Re-inspection on or before 02/09/24. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.115, Pf: Prohibiting Animals>>>Observed 4 dogs in the establishment throughout the inspection. The employee did not ask the customers if the dogs were service animals and they were not asked to leave at any point. Person in charge was informed that live animals are not permitted on the premises due to open food being present in the retail space; person in charge was also informed that service animals are allowed on the premises but it is the responsibility of the person in charge to ensure that the animals are service animals by asking the questions outlined in the U.S. Department of Justice's guidance on service animals. The link for the guidance was emailed. Correct By: Corrected At Time Of Inspection