Cheba Hut Tempe - Hardy

Inspector's notes

Observed bartender wash hands in the middle compartment of the 3-compartment sink at time of inspection. Employee rewashed hands at the hand wash sink. Hands must only be washed at designated handwashing sinks. Discussed with person in charge (PIC) about the importance only washing hands at handwashing sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket stored in the handwashing sink at the bar. Bartender relocated all items blocking handwash sink at time of inspection. Reviewed with PIC about not blocking access to hand sinks at time of inspection. Handwashing sinks must be easily accessible and utilized for handwashing only. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: Observed no hand soap at the handwashing sink located next to the register at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced ham, turkey, roast beef, sliced tomatoes, hummus, sliced/shredded cheeses (cheddar, mozzarella, pepperjack, provolone, feta, & swiss) with temperatures between 46 to 50*F in the front prep table at time of inspection. Observed ambient temperature of the prep table at 48.9*F at time of inspection (see #33). Per person in charge (PIC) all items were in the prep table less than 2 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection. Repeat violation: 3rd consecutive.

Inspector's notes

Observed ambient temperature of the front prep cooler at 48.9*F at time of inspection containing TCS food items (See #22). Per person in charge (PIC), cooler has been working intermittently and they are currently waiting for a replacement at time of inspection. Establishment decided to discontinue use of the front prep table, PIC placed a do not use sign on prep table, and the establishment will only utilize the back prep table that is able to keep TCS food items at 41*F or below at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection. Repeat violation: 3rd Consecutive.

Repeat Violation 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 prep table closest to the dining area with time/temperature controlled food for safety (TCS) & ready-to-eat (RTE) food items (see #20) stored in it with an ambient temperature of 46.2*F at time of inspection. Discussed with person in charge (PIC) about discontinuing use of prep table until it is repaired. Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair prep tables so that it maintains all TCS foods at 41*F or below. Re-inspection scheduled for on 5/2. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 tuna, sliced ham, sliced turkey, roast beef, prosciutto, cheddar, provolone, swiss, feta, & cut tomatoes in a prep table with temperatures between 45*F at time of inspection. Per employee, all items were in the prep station an hour prior and put on ice at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. - Observed employee scratch nose, put on gloves, and start prepping food items without washing hands at time of inspection. Observed employee come into the building from outside, put on gloves, and start stocking the prep table without washing hands at time of inspection. Both employees washed hands at time of inspection. Discussed proper hand washing with the person in charge (PIC) and when hand washing is required. Discussed the importance of proper hand washing with the PIC. 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. 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 tuna, sliced ham, sliced turkey, roast beef, bacon, salami, prosciutto, cheddar, provolone, swiss, feta, cut tomatoes, lettuce, & spring mix in a prep table with temperatures between 45 to 48*F at time of inspection. Per employee, all items were in the prep station since the day prior and all items were embargoed at time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use - Observed aerosol can of fly & gnat killer on a storage rack in the bar at time of inspection. . Instructed person in charge (PIC) to remove spray bottle of insect killer and ensure that pest control is only be performed by a licensed pest control company. PIC removed can of insect killer at time of inspection. 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 prep table closest to the dining area with time/temperature controlled food for safety (TCS) & ready-to-eat (RTE) food items (see #20) stored in it with an ambient temperature of 46.7*F at time of inspection. Discussed with person in charge (PIC) about discontinuing use of prep table until it is repaired. Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair prep tables so that it maintains all TCS foods at 41*F or below. Re-inspection scheduled for on 4/18/2024. Correct By: Correct Prior To Reinspection

Correct By: Corrected At Time Of Inspection