Chef Phoenix

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A 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 a spray bottle of cleaner without a label. Discussed labeling cleaners and chemicals to reduce risk of chemical contamination. Employee used a marker to write the label on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed egg frittatas cooling in a container with a lid. The internal temperature was 90*F using probe thermometer. Discussed proper cooling methods with employees on duty. Eggs were uncovered at time of inspection. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sprayer nozzle and hose attached to the mop sink at time of inspection. Discussed with employee that we cannot have water pressure on the atmospheric vacuum breaker (ABV). PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. All plumbing must be maintained in good repair at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were no paper towels or approved hand drying provision at the hand sink directly to the left when entering the kitchen. Person in charge (PIC) re-filled the paper towels 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with blue liquid in it that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker at time of inspection to write the label on the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed foods cooked and cooling in containers that had a lid. The potato wedges were 65*F using inspector's probe thermometer. Discussed with person in charge (PIC) that the goal is to get to 41*F fast and that a tight-fitting lid traps in heat. Food was uncovered at time of inspection to rapidly cool. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed there were no chlorine test strips at time of inspection. Person in charge (PIC) ordered test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 3/2/2026.

Inspector's notes

At time of inspection no certified food protection manager was present on the premises. Please have a CFPM present for the next inspection.

Inspector's notes

Repeat Violation At time of inspection no certified food protection manager was present on the premises. Please have a CFPM present for the next inspection.

Inspector's notes

Establishment does not have a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes being washed with a final sanitizer concentration from the chemical dishwasher at 0ppm chlorine after running 3 times and priming for 4-5 minutes. Observed the tubing not reaching the bottom of the supply bucket which was lengthened to reach the bottom. Machine was primed again but was observed dispensing less than 10ppm chlorine sanitizer. Food-contact surfaces must be properly sanitized after washing and rinsing (50-100ppm chlorine sanitizer). Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized in the 3 comp sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods stored in the walk in cooler held beyond 7 days from preparation including green and red salsa from 3/21, marinara at 3/20, black beans from 3/21 and hummus and au jus without date marks. PIC stated all foods had been in the cooler longer than 7 days. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishes being washed with a final sanitizer concentration from the chemical dishwasher at 0ppm chlorine after running 3 times and priming for 2 minutes. Food-contact surfaces must be properly sanitized after washing and rinsing (50-100ppm chlorine sanitizer). Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized in the 3 comp sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods held beyond 7 days of preparation, including; baba ganough from 10/22, gravy from 12/2 and salsa from 12/6. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection (See embargo). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: 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. ------ In the walk-in cooler, observed RTE deli ham, turkey, cheese sauce, chicken curry salad, cooked beef, mac and cheese, mushrooms and fish without date marks. PIC stated the foods were prepared yesterday 5/22. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. PIC added date marks to all foods at the time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use ------ Observed a large spray can of home defense pesticide spray by the back door. Per the owner, the establishment uses a certified pest controller every other week and only used the spray for ants in the outdoor seating area. Discussed that only a certified pest control company is authorized to apply pesticides. The owner removed the pesticides from the building at the time of inspection. 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 an employee place dirty dishes on a dish rack before removing cleaned dishes from the dish machine and placing them back on the wire rack. Discussed that when changing tasks that the soiled gloves must be removed (if being used), and hands must be properly washed before applying new gloves or returning to work. The employee removed the dirtied dishes to be washed again was instructed to wash their hands before returning to the cleaned dishes. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence ------ In the kitchen, observed approximately 20+ live roaches in various life stages. The PIC stated they had noticed the roaches and have created a contract with a licensed pest control company to apply spray every other week after eliminating the current infestation. Receipts for service were provided by the manager at the time of inspection with the last service completed on 1/25/2024. Discussed increased activity may be observed during the next few days. Observed 40+ dead roaches throughout the facility. Advised PIC to remove dead pests daily to help monitor presence. Discussed the health significance of maintaining kitchens free of pests. Discussed having a certified pest control company address the issue before re-inspection on 2/9/2024. Discussed eliminating food, water and other harborage conditions in the kitchen to assist in removal. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence ------ Observed approximately 10 live roaches in the dish machine pump housing. The PIC stated they had noticed the roaches about 3 weeks prior and have a licensed pest control company apply spray every other week. Receipts for service were provided by the manager at the time of inspection. Discussed the health significance of maintaining kitchens free of pests. Discussed having a certified pest control company address the issue before re-inspection on 12/8/2023. Discussed eliminating food, water and other harborage conditions in the kitchen to assist in removal. Correct By: Correct Prior To Reinspection

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. ------ At the dishwasher, observed dishes being washed, rinsed and sanitized in a solution containing 0ppm chlorine sanitizer when measured with a chemical test strip. Observed the chemical supply line clogged. Discussed that chlorine sanitizer concentration should be maintained between 50-100ppm and verified with a chemical test strip. PIC placed a work order on the machine at the time of inspection. Discussed running previously washed dishes through the 3 comp sink to ensure all dishes have been properly sanitized. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law ------ The Atmospheric Valve Breaker (AVB) on the chemical dishwasher observed leaking profusely when in use. The AVB was observed with a moderate leak when in use during the last routine inspection and OC inspection. A leaking ABV indicated that the unit is broken/nonfunctional. ABVs must be maintained in good repair in order to prevent contamination to city water due to backflow. Manager was advised to call a service technician as soon as possible to repair the unit. A re-inspection will be conducted 10/3/2023. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Observed a constant leak from the water connection below the food prep sink. Repair/replace valves before the next routine inspection and maintain in good repair. Correct By: Correct Prior To Reinspection