Two Hands Corn Dogs

Inspector's notes

Observed no CFPM on-site during time of inspection. Informed PIC that 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 hot dogs, mozzarella sticks, mozzarella cheese, and batter with an internal temperature of 67F. PIC stated food was placed in the unitless than 1 hour prior. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. **3RD CONSECUTIVE** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold-holding unit under the dusting prep station with an internal temperature of 67F. TCS sauces containing dairy & eggs with an internal temperature of 62F. Observed cold holding unit closest to walk-in cooler with an ambient temperature of 47F, items (hot dogs, mozzarella sticks, mozzarella, batter) in and on top of unit had internal temperatures between 46F-56F. TCS items were placed less than 4 hours prior and were relocated to functioning unit to rapidly cool to 41F. Informed PIC that 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 5/29/26

Inspector's notes

Observed no CFPM on-site during time of inspection. Informed PIC that 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 hot dogs, mozzarella sticks, mozzarella cheese, and batter with an internal temperature of 46-56F in the cold holding unit next to the walk-in with the ambient temperature of the unit at 47F. PIC stated food was placed in the unit less than 1 hour prior. Observed TCS sauces containing dairy & eggs with an internal temperature of 62F in the cooler below the dusting prep station. with an ambient air temperature of 67F.The PIC indicated that the TCS sauces were in the unit for less than 4 hours. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. **3RD CONSECUTIVE** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold-holding unit under the dusting prep station with an internal temperature of 67F. Observed cold holding unit closest to walk-in cooler with an ambient temperature of 47F. See violation #22. Informed PIC that 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 5/29/26

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) 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 seasoning shakers in hand sink. PIC relocated all items in 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.

Inspector's notes

2ND CONSECUTIVE VIOLATION. Observed cheese and hot dog skewers in prep table top at 50-55F. Cooler ambient temperature measured at 60F. PIC reported these items were placed in cooler 30 minutes 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.

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 (3RD CONSECUTIVE)

Inspector's notes

Observed employee touch hair and bare skin and then put condiments on food without washing hands before. 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. Employee properly washed hands at handwash sink at time of inspection. PIC was provided with guidance on proper handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only handsink in kitchen without hand soap. PIC stated they did not have additional hand soap available onsite. PIC relocated restroom hand soap to kitchen handsink. 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. Must provide hand soap at restroom handwash sink prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/8/2025.

Inspector's notes

Observed condensed milk removed from a hermetically sealed container at 50*F in lower reach-in unit next to fryers. Minimum ambient air temperature of unit was at 50.5*F, via min/max thermometer. Per PIC, condensed milk was portioned and placed in unit 3 hours prior. Condensed milk was relocated to walk-in refrigerator to cool to 41*F at time of inspection. Lower reach-in unit was not holding any other TCS items. 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. PIC was informed to not hold any TCS products in unit until it can be repaired and holding foods at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lower reach-in unit next to fryers holding TCS foods above 41*F at time of inspection. Minimum ambient air temperature of unit was at 50.5*F, via min/max thermometer. Also observed seals/gaskets around door damaged/missing. Establishment observed to have sufficient cold holding equipment until unit can be repaired. 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 7/8/2025.

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)

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 sausage sticks/cheese sticks and cubed potatoes with internal temperatures between 45*F - 50*F in the top portion of the refrigerated prep unit; the measured ambient temperature of the unit was 41.5*F using a min/max thermometer. The person in charge indicated these had been there for about an hour. These were returned to the walk-in to cool back down to 41*F and below. Before the end of the inspection observed these at 43*F. Also observed cooked boba (internal temperature 85*F) sitting at room temperature in a pan. Person in charge indicated they made the boba 30 minutes before inspection. Person in charge was informed that cooked boba is a time/temperature controlled for safety food and must be held at <41*F or >135*F or put on a time as a control policy where it is discarded every 4 hours. The person in charge moved the boba to refrigeration and guidance for developing a time as a control policy was provided. 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 2 flat brown insects (1 under a prep table and 1 on a mop) in the 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 05/24/24. Correct By: Correct Prior To Reinspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ------- Recaulk the three compartment sink to the wall, as needed. Core-4-101.19, C: Nonfood-Contact Surfaces ------- Provide a smooth, easily cleanable, non-absorbent, and durable stand for the mixer. The pallet wood material is not approved. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law ------ Observed the mop sink slow draining. Please have a professional plumber clear the drain. Correct By: Correct Prior To Reinspection

Core-5-403.12, C: Other Liquid Wastes and Rainwater --------- Correct the following: 1) Transition the flex drain for cooler condensate waste to rigid piping and provide a 1" minimum air gap above the floor sink flood rim. Ensure proper gravity slope is provided. 2) Rebracket the condensate drain for the ice machine to provide a 1" minimum air gap above the floor sink. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed --------- Provide a 3/8th inch minimum cove base to the millwork/floor junctures around the front service area. Recommend a rubber cove base. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting ------- Increase the lighting in the walk-in cooler to ensure 10 foot candles minimum is provided. Correct By: Correct Prior To Next Routine Inspection