Cafe Morning Buzz

Inspector's notes

Observed no CFPM on site 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 dirt, dust, and food debris throughout the kitchen's establishment, and under equipment. 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 no CFPM on site 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 no hand drying provisions at the hand wash sink near the ice machine, and near the 3 compartment sink. PIC re-supplied hand wash sink with paper towels. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment serving burgers, steaks, and eggs. Per PIC, those food items are cooked to order. There was no consumer advisory for the eggs, steaks, and burgers on the menu. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. Corrective Action: Correct prior to re-inspection 2/27/2026.

Inspector's notes

Observed dirt, dust, and food debris throughout the kitchen's establishment, and under equipment. 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 no food manager present in establishment while open and operating.

Inspector's notes

Observed in the kitchen a green bucket in the handwashing sink, and at the bar, the sink was used to dump a drink. Handwashing sinks are only to be for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager present in establishment while open and operating. Per kitchen manager, he is working on getting his but has not had much time to get it completed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager present in establishment while open and operating. Per kitchen manager, he is working on getting his but has not had much time to get it completed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Per PIC, burgers are cooked to order but menu does not indicated they are per consumer advisory. Also discussed removing asterisk for the omelets and burritos and philly cheesesteak if not served cooked to order. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no certified food manager present in establishment while open and operating. Per kitchen manager, he is working on getting his but has not had much time to get it completed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the kitchen, the handwashing sink near the 3 compartment sink was blocked with a trash can and had a dish soap dispenser in basin.

Inspector's notes

Observed in the walk in refrigerator, a bowl of raw chicken on top of a container of sauce and a container of tofu. PIC moved raw chicken to be next to these items. Foods shall be stored according to final cooking temperature, with ready to eat foods above raw foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two pans of curry in the walk in refrigerator with temperatures of 47 and 56 degrees Fahrenheit. Per PIC, items were made the evening prior. Containers of curry were discarded. Foods shall be cooled from 135 degrees Fahrenheit to 70 degrees F in 2 hours, and then from 70 degrees F to 41 degrees F in another 4 hours. Sent a cooling log by email to keep track of times and temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the west prep table, portions bags of chicken and steak with temperatures between 65 and 70 degrees Fahrenheit. Also observed in the east ham and sausage with temperatures between 47 and 52 degrees F. Food was discarded at the time of inspection. TCS foods shall be held cold at 41 degrees F or below to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Per PIC, burgers are cooked to order but menu does not indicated they are per consumer advisory. Also discussed removing asterisk for the omelets and burritos and philly cheesesteak if not served cooked to order. Corrective Action: Correct prior to re-inspection on September 2nd, 2025.

Inspector's notes

Observed no certified food manager present in establishment while open and operating. Per kitchen manager, he is working on getting his but has not had much time to get it completed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the kitchen, the handwashing sink near the 3 compartment sink was blocked with a trash can and had a dish soap dispenser in basin.

Inspector's notes

Observed in the walk in refrigerator, a bowl of raw chicken on top of a container of sauce and a container of tofu. PIC moved raw chicken to be next to these items. Foods shall be stored according to final cooking temperature, with ready to eat foods above raw foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two pans of curry in the walk in refrigerator with temperatures of 47 and 56 degrees Fahrenheit. Per PIC, items were made the evening prior. Containers of curry were discarded. Foods shall be cooled from 135 degrees Fahrenheit to 70 degrees F in 2 hours, and then from 70 degrees F to 41 degrees F in another 4 hours. Sent a cooling log by email to keep track of times and temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the west prep table, portions bags of chicken and steak with temperatures between 65 and 70 degrees Fahrenheit. Also observed in the east ham and sausage with temperatures between 47 and 52 degrees F. Food was discarded at the time of inspection. TCS foods shall be held cold at 41 degrees F or below to prevent microbial growth. Corrective Action: Corrected at time of inspection.

Inspector's notes

Per PIC, burgers are cooked to order but menu does not indicated they are per consumer advisory. Also discussed removing asterisk for the omelets and burritos and philly cheesesteak if not served cooked to order. Corrective Action: Correct prior to re-inspection on September 2nd, 2025.

Inspector's notes

Observed raw marinated chicken being stored on top of a container of green sauce. PIC relocated chicken to be on the same shelf as other raw chicken products. Foods shall be stored according to final cooking temperature with ready to eat food/sauces on top shelves and raw chicken on the bottom shelves. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in a deep container, red curry sauce dated the day prior to inspection with internal temperature between 65 and 79 degrees Fahrenheit. PIC discarded sauce at the time of inspection. Per PIC, sauce was made the night prior. TCS foods shall cool from 135 to 70 degrees F in two hours, and then from 70 to 41 degrees F or below in another 4 hours, and then held cold at 41 degrees F or below. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 sanitizer buckets stored in the handwashing sink in the kitchen. Kitchen manager moved buckets at the time of inspection. Handwashing sinks must remain clear to be available for handwashing. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at the handwashing sink in the kitchen. Kitchen manager restocked at the time of inspection. Handwashing sinks must be stocked with paper towels and soap for proper handwashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 cups in the bar dishwasher with chlorine concentration of 0 ppm. Kitchen manager told bar employees to use the kitchen dishwasher as there is not a chlorine bottle for the bar. 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 cooked yellow lentils with internal temperature of 50 degrees Fahrenheit at the time of inspection in a tall reach in refrigerator next to walk in. Per kitchen manager, it was cooked last night and put in there to cool. KM threw the food away. Discussed cooling foods in the walk in refrigerator and then putting in the reach in for holding once temperature has reached 41 degrees Fahrenheit or below. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 sheet pan in the mechanical dishwasher with chlorine concentration of 0 ppm. PIC primed the machine and final concentration was between 50 and 100 ppm. Discussed checking sanitizer daily and priming the machine after bucket is switched out. Chlorine concentration shall be between 50 and 100 ppm to kill foodborne illness bacteria. Correct By: Corrected At Time Of Inspection

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 touching phone and then touch tortilla without washing hands. Inspector had employee throw tortilla away and wash hands. Hands shall be washed whenever they may have become contaminated, such as: when we touch our phone, clothes, face, or hair, when we go from raw to ready to eat foods, and after eating or using the restroom. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 kitchen employee touch tortilla with bare hands while combining almost empty package. Employee discarded tortilla. Bare hands shall not be used when touching ready to eat food products. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 squeegee and green detergent bucket in handwash sink by the 3 compartment sink. Hand sinks shall be kept clear and accessible for handwashing at all times. Kitchen employee moved bucket at the 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 chorizo, ham, diced tomatoes, diced soft bacon, steak, hamburger patties, and french toast mix in cold holding drawers with temperatures between 53 and 57 degrees Fahrenheit. Also observed leaf lettuce, pepper jack, swiss, american, and cheddar cheeses in the prep table on the east side of the kitchen with internal temperatures between 54 and 56 degrees Fahrenheit. Also observed half and half, chocolate milk and plain milk with temperatures of 47 degrees Fahrenheit at the bar glass front reach in. Kitchen employee discarded these items at the time of inspection. TCS products shall be held cold at 41 degrees Fahrenheit or below. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. -- Observed cooked, diced potatoes and shredded cheese without a date mark. Per kitchen employee, items were made/shredded the day prior to inspection, and added that date to the containers. TCS foods shall be dated with date opened/made and then held for prep day plus 6. 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 cold holding drawers and east side prep table with ambient air temperatures of 57 and 46 degrees Fahrenheit respectively. Have units serviced so air temperature is sufficient to keep foods at 41 degrees Fahrenheit or below. A re-inspection will occur on Monday, July 31, 2023. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap -- Observed at the mop sink, a hose attached with the end sitting in the basin. PIC draped end of hose on the faucet. An air gap shall be provided to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Core-6-303.11, C: Intensity-Lighting -- Observed several lightbulbs burnt out for the two hoods. Replace bulbs to provide adequate lighting while cooking. Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking -- Observed employee drink on table with waffle makers. PIC moved drink at the time of inspection. Discussed keeping drinks in a spot where they would not tip over and contaminate any food or food contact surfaces. Correct By: Corrected At Time Of Inspection