Elevate Coffee Co LLC

Inspector's notes

Observed a spatula located at the crepe/ egg station being stored on the countertop and measuring scoop stored in a container of water at 61*F, both utensils used with TCS liquid egg and cooked egg. Per employee, food contact surfaces had been in use greater than 4 hours. The person in charge (PIC) was notified that all food-contact surfaces such as spatulas, tongs, etc. need to be stored in a safe place where they are not exposed to contamination, and changed out every 4 hours, or in a water bath with a temperature exceeding 135*F or below 41*F in order to reduce the risk of contamination with ready to eat (RTE) food. Corrective Action: The PIC washed, rinsed, and sanitized the utensils at the time of inspection. Consecutive repeat violation: 2nd. Corrected at time of inspection.

Inspector's notes

Observed breakfast potatoes 44*F, cooked chicken 45*F, sliced cheese 46*F, sliced ham 44*F in the prep table from the previous day. Also observed cooked sausage 44*F, mixed greens 45*F, cream cheese 45*F, pepper jack cheese 49*F, shredded cheese 44*F, spinach 49*F, cut tomatoes 47*F in the prep table from less than 4 hours prior per 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. Shelled 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 greater than 4 hours were discarded by PIC at time of inspection. All TCS foods improperly cold held less than 4 hours were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes at 53*F held on the top of a cold table at the time of the inspection. Per PIC, potatoes were cooked 4 or 5 hours prior to inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Instructed employee to cool potatoes down to 41*F or lower with approved cooling methods in equipment designed to cool at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cottage food being sold at the time of inspection including cookies and muffins. Cottage food items were missing Registered Food Handler’s Name, Registration Number, production date and the departments website. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Provided PIC with cottage foods labeling handout at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Observed a spatula located at the crepe station being stored on the countertop with other utensils stored in a container of room temperature water. The person in charge (PIC) was notified that all food-contact surfaces such as spatulas, tongs, etc. need to be stored in a safe place where they are not exposed to contamination, and changed out every 4 hours, or in a water bath with a temperature exceeding 135*F in order to reduce the risk of contamination with ready to eat (RTE) food. Corrective Action: The PIC moved utensils to the three compartment sink and replaced all necessary dishware. Corrected at time of inspection. PRIORITY VIOLATION-4-602.11 (A-D) - Priority: 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.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.