Cabin Coffee Cafe

Inspector's notes

Third Consecutive. Observed no certified food manager on-site 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large 5-gallon bucket with 3 gallons of cold brew (74°F) sitting out at room temperature. The extraction process began at 8 am, more than four hours before the temperature measurement. Staff were unable to provide documentation of the pH of the finished cold brew product (see embargo). Cold brew extractions can result in coffee with pH levels above 4.2, making it a Time/Temperature Controlled for Safety (TCS) product. A variance/HACCP must be obtained before conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no handwashing sink signage for employee's handwashing sink behind the counter. All employee handwashing sinks need to have signage indicating it is a handwash sink. PIC added a "handwashing sink only" sign above the sink at the time of the inspection.

Inspector's notes

Observed no certified food manager onsite 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. Consecutive violation number two.

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) items out of temperature in a reach in cold holding unit that the PIC stated had been there since the night before; cut tomatoes (63*F), provolone (48*F), pepper jack (48*F), cheddar cheese (49*), washed and trimmed spinach (54*F), floppy ready to eat (RTE) bacon (52*F), sliced ham (48*F), shredded mozzarella and provolone cheese blend (55*F), goat cheese (61*), fiesta blend cheese (48*F), RTE buffalo chicken breast (45*F), sliced RTE turkey (52*F), pesto made with milk (53*F), horseradish made with eggs (52*F). PIC disposed of the TCS food items out of temperature for longer than 4 hours. 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. Corrective Action: Correct at once. Consecutive priority violation number three.

Inspector's notes

Observed potatoes and eggs in an airtight, covered plastic container in the fridge in the process of cooling. TCS foods were between 80-90*F and had been cooked two hours before and placed in the cooler an hour after according to the PIC. All TCS foods cooling were uncovered to allow for rapid cooling. 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. Corrected at the time of the inspection.

Inspector's notes

Observed no thermometer in either of the two refrigeration units. Any refrigerator storing TCS food products needs a thermometer in unit.​ Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed prepackaged cookies and waffles for customer grab and go. Items had no labels and were plastic packaging. PIC moved the cookies and waffles and placed them behind the counter from customers reach. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager onsite 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 cooked potatoes, burrito bags (cooked egg, cooked potatoes, cheddar cheese) at temperatures from 45-50 degree F. All foods had been prepared over 4 hours prior. All TCS foods improperly cold held were discarded by PIC 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 skim milk, opened soy milk, whole milk, half and half, in house cold brew (made by soaking the coffee beans the traditional way), Heavy whipping cream, opened almond milk, iced coffee mixed with non fat milk in the reach in cooler under the espresso machine at temperature from 48-57 degree F. Per employee all products had been in the unit for over 4 hours. TCS ready to eat foods must be kept at 41 or below. Temperature nozzle in unit had been turned down. Discussed checking the nozzle to ensure on a cold setting. TCS items will be stored in other refrigerating unit and all items out of temperature have been embargoed. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices The establishment does not have a food probe thermometer available to measure temperature of food products. All establishments must have a food probe thermometer to accurately measure temperatures of food products. Re-inspection will be conducted by 11/23/2023. Correct Prior to Re-Inspection Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed no gauge thermometer in the cooler directly under the espresso machine. All units holding TCS food products must have a method in order to accurately read temperature. Correct By: Correct Prior To Next Routine Inspection