Brunch Snob PHX

Inspector's notes

Observed abundant black debris buildup inside the ice machine. Informed person in charge (PIC) that the ice machine should be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC stated understanding. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Sanitizer buckets in kitchen area measured less than 50 ppm QUAT during inspection, buckets were refilled at time. Please ensure QUAT sanitizer is maintained between 150-400 ppm and wiping cloths are stored in approved sanitizer between uses. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee precleaning soiled dishes before loading into warewashing machine and immediately unloading clean wares without washing hands or changing gloves. Instructed employee to wash hands at time. Please ensure hands are washed after becoming contaminated by soiled wares and before handling clean food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ham, sausage, cut tomatoes, and eggs in prep top cooler to far left of cook line measured 48-67 degrees F during inspection. It was determined that unit had accidentally come unplugged sometime recently. All time/temperature controlled for safety food items which had not been recently stocked were voluntarily discarded. Unit was plugged back in and new items were re-stocked with ice baths. Please ensure all food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Raw chicken, raw steak, and egg wash in breading station cooler measured 53-57 degrees F internally, ambient temperature of unit measured 57 degrees F with min/max thermometer. Person in charge said food items had all been stocked less than 2 hours prior and moved them to working cooler at time, egg wash was switched to time as a control. Service call was placed and unit will not be used to cold hold until it is repaired. Please ensure all time/temperature controlled for safety (TCS) food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Containers of birria meat were date marked 8/17 and 8/18 to be discarded in walk-in cooler, additionally, cooked chicken was date marked 8/16 to be discarded in prep cooler. Items were discarded at time. Please ensure all TCS food items are date marked and discarded 6 days after the date that they have been prepared or removed from packaging. Second consecutive violation. Corrective Action: 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 breading raw chicken before frying, employee would change gloves and continue handling equipment, dishes, and other food items without washing hands prior. Additionally, observed employee dredging French toast in egg wash and then continuing to work without washing hands. Please ensure hands are washed after handling raw animal products before handling ready to eat food items or equipment (changing gloves does not substitute for proper handwashing). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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 large container of cooked birria meat in walk-in cooler date marked 4/23 to be discarded. Item was discarded at time. Please ensure food items are date marked and discarded 6 days after the date that they have been prepared or removed from packaging. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. ___ Noted eggs (holandaise sauce, egg-any style, poached, over easy, etc.) served raw/ undercook/ any style on the online menu are not asterisked (reminder) and disclaimer (Eggs can be served raw or undercooked. Consuming raw or undercooked eggs, fish, shellfish, meats, or poultry can increase your risk of foodborne illness especially if you have underlining illness.) Ensure all menus that the customers can order from must have consumer advisory. Correct By: Correct Prior To Reinspection

Core-6-202.15, C: Outer Openings, Protected ___ provide air curtain at the delivery door as this door can be propped open for long period of time. Also, provide / replace any door sweep and weather stripping at all exterior doors. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required ___ Noted the new mister system is not provided with the proper backflow preventer at the water connection point. Provide a reduced pressure zone assembly (ASSE 1013) at the water connection point of the mister system. Certify the new backflow device and the existing backflow for the soda carbonator. **** Provide a vented dual check valve (ASSE 1022) at the water connection point of the coffee/ tea brewer at the server's station. Correct By: Correct Prior To Reinspection