Cafe de Churros

Inspector's notes

Observed a handwashing sink in the back prep area without any soap. The PIC acquired soap from the nearby 3-compartment sink and replenished the soap. It was also observed that the hot water tap on the handsink faucet was turned off for some reason. Discussed with person in charge to maintain the handwashing sinks in a condition that promotes handwashing. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a hot holding unit that had brown sugar boba in it. According to the person in charge, the brown sugar boba is cooked and then held hot all day in the unit. The internal temperature of the brown sugar boba as measured using a probe thermometer ranged from 121°F - 124°F. According to the person in charge, the boba had been cooked and put into the unit just under an hour prior to the temperature assessment. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ice scoop stored in the ice laying down. 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 thick grease accumulation around the fryers and grill in the back cooking area. Also observed food debris and scraps in the back area. Observed some dead roach carcasses in some floor drains as well. Discussed with person in charge to thoroughly clean the heavily soiled areas and floor drains. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed some organic matter build-up on the inside of the ice machine. Discussed with person in charge to clean the inside of the ice machine on a more frequent basis. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken ice scoop stored in the ice handle-up but with a missing handle. Observed wire bristle grill brush with numerous bent and twisted wires, some of which appeared to have fallen off the main brush head at some point in time. Please replace the broken ice scoop so that the scoop can be grabbed by the handle. Please replace the wire bristle brush with a safer alternative such as a continuous wire (also known as wireless or bristle-free) stainless steel brush. Discussed with person in charge that once equipment cracks/breaks or begins to lose pieces/come apart, to replace that equipment. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy grease/ground-in dirt underneath the fryers and stove in the back kitchen area as well as grease accumulation on the walls. Please ensure that facility is regularly cleaned to prevent the accumulation of food debris and other soils. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Observed no chlorine test strips available for bleach sanitizer at the establishment. Personal test strips were used to verify that the bleach sanitizer was within the appropriate range of 50-100 ppm. Directed person in charge to order new test strips for their sanitizer prior to reinspection. A reinspection will occur on or before February 24th, 2024. Correct By: Correct Prior To Reinspection