The Grotto Cafe

Inspector's notes

In the walk-in cooler, observed chicken salad/55 in a covered plastic container over 8 inches deep. Also observed a pan of cooked cut potatoes/85 cooling at room temperature. 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. Per staff, both food items were within safe cooling parameters and were transferred, in shallow uncovered pans to the walk-in cooler to facilitate cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut and diced tomatoes, and cream cheese in reach in and prep top cooler at a temperature of 55*F nearest to entrance of kitchen and cut tomatoes in reach in cooler on main cook line at a temperature of 54*F. All items were prepped less than 4 hours prior to temperatures being taken.

Inspector's notes

Observed raw chorizo stored above yogurt and raw chicken stored above buffalo sauce. In reach in cooler nearest to entrance of kitchen.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. - Observed slicer and salad mixer stored as clean in back kitchen area and by warewashing area found with food debris on blade and bottom of mixer. Person in charge placed items to be washed, rinsed, and sanitized. Equipment food contact surfaces and utensils must be clean to sight and touch. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator - Observed cans of raid and mosquito repellent in outdoor condiments and back up items counter. Person in charge removed pesticides. A restricted use pesticide must be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Observed ice machine drain sitting inside floor pipe. Person in charge zip-tied pipe out and above floor pipe to allow for a proper air gap. Plumbing must be maintained in good repair. Correct By: Corrected At Time Of Inspection

Core-5-501.17, C: Toilet Room Receptacle, Covered - No covered trash receptacle available at back employee restroom also used by female employees. A toilet room used by females must be provided with a covered receptacle for sanitary napkins. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - Wall in cookline area next to clean utensil storage is a rough brick texture that is accumulating dust. Floors, walls, and ceilings must be smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. >>> At cookline handwashing sink, between refrigerated make tables, observed knives stored in basin of sink. Handwashing sinks shall not be used for other purposes than handwashing. Discussed importance of proper handwashing sink maintenance with Person in Charge. Knives were removed from sink basin. 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. 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. >>> In refrigerated make table, next to hot hold equipment, observed two containers of cut leafy greens, such as romaine, and a container of cooked & portioned chicken with internal temperatures 598-60*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS (time/temperature controlled for safety) food to be maintained at 41°F or less. Ambient temperature of make table 59.3*F when measured with inspector min/max irreversible thermometer. Person in Charge (PIC) stated make table had not been functioning properly therefore all other foods had been removed from make table and placed in walk-in and a repair service was contacted prior to inspection. Discussed, with PIC, importance of proper cold holding and use of ice baths/ice bags or alternate cold holding equipment to maintain TCS foods at or below 41*F or use of time as control. Per PIC leafy greens and chicken were stored in make table less than four hours and were placed in walk-in to rapidly cool. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers >>> Observed two unlabeled spray bottles containing a yellow liquid on floor behind coffee bar and in pastry prep area. Per Person in Charge (PIC) bottles contained sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Discussed importance of properly labeling all chemical bottles with PIC. Spray bottles were labeled at time of inspection. Correct By: Corrected At Time Of Inspection