Honey 2a Bee Coffee & Crepe

Inspector's notes

Observed a segment of accordion-style flexible plumbing line at the drain line of the hand washing sink closest to the 3-compartment sink and restroom. Drain lines must be constructed of durable, rigid material. Please replace with rigid, smooth material such as PVC pipe to prevent potential drainage issues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee touch hair with bare hands and proceed to put on gloves to make crepes without washing hands. Observed employee touch hair, then wipe sanitized dishes with a paper towel without washing hands. Employee properly washed hands both times at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed front handwash sink blocked by multiple syrup bottles and back handwash sink blocked by cardboard boxes and clean wiping cloths. Also observed strainer with coffee beans in front handsink. Facilities must be maintained in a condition that promotes handwashing. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE)

Inspector's notes

Observed employee rapidly dip used glass cups (after having been properly washed and rinsed) into the sanitizer compartment and leave to air dry. Discussed with PIC and employee that for chlorine sanitizer, a contact time of at least 10 seconds is required to ensure food-contact surfaces are properly sanitized. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crepe/waffle batter made with eggs and milk, dairy sweet cream, and dairy whipped cream in lower sliding batter reach-in at 44*F-48*F. Minimum ambient air temperature of unit was at 42.4*F via min/max thermometer. Per PIC, TCS food items were placed in unit this morning, 1-2 hours prior. PIC relocated items into alternative refrigeration with ambient air temperature of 38*F 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Discussed with PIC adding an internal thermometer to unit and having unit inspected/repaired to ensure it can properly cold hold TCS items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer wiping bucket with 200+ ppm chlorine sanitizer. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Discussed the importance of measuring the chlorine sanitizer concentration with chlorine sanitizer test strips to ensure concentration is between the approved level set by the manufacturer (50-100 ppm). Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 45*F - 52*F: batter made with raw egg, heavy cream, reduced fat milk. These foods were stored in the following cold holding unit: reach in batter refrigerator with measured ambient temperatures of 47.1*F and the beverage refrigerator 52.1*F using a min/max thermometer. The person in charge indicated that the batters had been stored in one of these units for more than 4 hours; all other foods were moved to functioning units to cool back down to 41*F and below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair/replace cold holding equipment so TCS foods are held at 41°F or below. Corrective Action: Correct prior to re-inspection on 08/26/24. *REPEAT VIOLATION (3RD CONSECUTIVE VIOLATION)

Inspector's notes

Observed the following time/temperature controlled for safety (TCS) foods with internal temperatures between 45*F - 48*F: batter made with raw egg. These foods were stored in the following cold holding unit: reach in batter refrigerator with measured ambient temperatures of 47.8*F using a min/max thermometer. The person in charge indicated that these foods had been stored in these unit since 6:30 am. All TCS foods improperly cold held were discarded by PIC 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. Person in charge indicated that the milk refrigerator had not been serviced; no TCS food observed in this unit. Corrective Action: Correct prior to re-inspection on 08/15/24. *REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (2ND CONSECUTIVE*

Inspector's notes

The measured maximum internal water temperature at the hand sink in front kitchen was 85*F. 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. Establishment must repair/adjust hand sink so there is a maximum internal water temperature of at least 100*F. Corrective Action: Correct prior to re-inspection on 08/05/24. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed hand sink in corner of front kitchen; in front of the hand sink is a prep sink and a refrigerated prep unit blocking the hand sink. Person in charge was informed that hand sink must be conveniently accessible at all times to encourage hand washing from staff. The establishment must make the hand sink conveniently accessible (i.e. remove items blocking it) by re-inspection. Corrective Action: Correct prior to re-inspection on 08/05/24. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 47*F: batter made with raw egg, butter, milk, cold brew coffee, and tea made with condensed milk. These foods were stored in cold holding units (reach in milk prep refrigerator and reach in batter refrigerator) that had measured ambient temperatures of 42.8*F and 50.7*F using a min/max thermometer. The person in charge indicated that these foods had been stored in these units overnight and they did not take internal temperatures. All TCS foods improperly cold held were discarded by PIC 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer wiping bucket with 200+ ppm chlorine sanitizer; also observed 200+ ppm chlorine sanitizer in the 3-compartment sink (no food contact surfaces were being sanitized at time of inspection). Person in charge indicated their chemical dispenser was broken and they have been hand measuring the chlorine sanitizer. Sanitizer was diluted by PIC to approved levels at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Discussed the importance of measuring chlorine sanitizer concentration with test strips to ensure it concentration approved by the manufacturer (100 ppm). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 47*F: batter made with raw egg, butter, milk, cold brew coffee, and tea made with condensed milk. These foods were stored in cold holding units (reach in milk prep refrigerator and reach in batter refrigerator) that had measured ambient temperatures of 42.8*F and 50.7*F using a min/max thermometer. The person in charge indicated that these foods had been stored in these units overnight and they did not take internal temperatures. All TCS foods improperly cold held were discarded by PIC 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: Correct prior to re-inspection on 08/05/24.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage>>>Observed in use ice cream scoops in water with an internal temperature of 102*F. Person in charge was informed that in use utensils must either be stored in water with an internal temperature of 135*F and above, in running water (such as a dipper well), or stored dried and washed, rinsed, and sanitized every 4 hours. Person in charge turned up the heat on the heating unit heating the water. Correct By: Correct Prior To Next Routine 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 hand sink in front kitchen with blender bottles in the basin; the employee indicated they do not use the hand sink for hand washing and instead they use the prep sink for hand washing and washing dishes. Observed the hand sink in back kitchen with bags in the basin and boxes in front of the sink; the person in charge indicated they do not use that sink. The person in charge was informed that hands must be washed only in hand sinks and that hand sinks should be unobstructed at all times to encourage hand washing. Person in charge was also informed that hand sinks must only be used for hand washing and no other purposes. Person in charge removed everything from the hand sinks and removed the boxes from in front of them. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 an employee washing shaker cups in prep sink in front kitchen with soap and water and then immediately put them away. Employee indicated they only sanitize plates and cups used by customers and all other food contact surfaces are only washed with soap and water. Employee was informed that all food contact surfaces must be washed, rinsed, and sanitized. Person in charge sanitized all dishes washed by the employee. 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 crepe batter prepared with raw eggs and milk with internal temperatures between 48*F - 53*F. Person in charge indicated they were prepared last night and an internal temperature was never taken. Person in charge was informed that time/temperature controlled for safety foods must be held at 41*F. Person in charge willingly discarded of the crepe batter. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence>>>Observed 5+ small flying insects in the back kitchen. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. Effective measures must be taken to eliminate their presence in food establishments.. Re-inspection 02/16/24. Correct By: Correct Prior To Reinspection

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.>>>The establishment uses chlorine to sanitize food contact surfaces; the establishment had only quaternary ammonia test strips. The person in charge was unable to provide chlorine test strips at time of inspection. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions must be available at the establishment to ensure that sanitizers are within an approved range. Re-Inspection 02/16/24. Correct By: Correct Prior To Reinspection