Red Mountain Cafe

Inspector's notes

observed sliced deli meats, ham, turkey at 51 deg f to56 degf . showed manager. discussed the proper cold holding. suggestions made; do not overfill food pans, ensure cooler lids are closed. use ice as needed for excess food. utilize walk-in cooler for excess food. manager removed food. please ensure tcs /rte food is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

please ensure one staff during the hours of food service has a current certified food manager. County website resources to obtain a CFSM course at esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed in the facility cookline, reach-in cooler pans filled with portioned ham and portioned turkey, ppans overfilled. food temperatures indicating 55 deg f . discussed with kitchen manager. please ensure rte/tcs food is kept at 41 deg f . also in the reach-in cooler closer to the dishwashing equipment a bag of salad leafy green mix left atop. temperature indicating 45-52 deg f. kitchen staff removed excess food. for the front dining area table, facility has half and half packets requiring refrigeration left on the table, room temperature, 73 deg f . discussed with manager on duty. facility has the half and half no chill required also available on site. suggested to check the creamer buckets and place the keep refrigerated required back in a cooler or ice bath. manager removed tcs creamers. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed on site prepared sanitizer solution exceeding 200 ppm, flashing black on test strip. discussed with manager. facility PIC drained and refilled chlorine. sanitizer at 50 ppm established. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine 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 inside the fridge located across from the cooking line, multiple RTE food such as chicken and tomato soup without any date marking on. Per PIC, the unlabeled food was either from Saturday or Sunday. PIC date marked all the cooked food inside the fridge at time of inspection. All RTE food should be date marked and kept no longer than 7 days. Correct By: Corrected At Time Of Inspection

Core-5-202.12 (B-D), C: Handwashing Sinks, Installation; Faucet Approved/Installed. 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. 1) Provide an approved NSF/ANSI hand sink in the bakery room. Provide hot and cold water. If needed an insta hot to provide hot water may be installed. 2) Provide an approved hand sink in the ice machine room closest to the entrance. Provide hot and cold water. If needed an insta hot to provide hot water may be installed. 3) Provide an approved NSF/ANSI hand sink on the other end of the cook line. Provide hot and cold water. If needed an insta hot to provide hot water may be installed. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained 1) Provide an ASSE 1013 reduced pressure backflow device (RPZ) for the soda equipment. Provide a funnel drain below the RPZ backflow device and drain to the nearest floor sink. Ensure there is no copper or brass installed downstream of the RPZ backflow device. Only PEX, stainless steel or plastic is approved. Current double check backflow device is not approved. Test and certify the backflow device and provide the test report. 2) Provide an ASSE 1022 dual check valve for each non-carbonated beverage equipment. 3) Lift/trim all drain lines at a floor sink so that there is a 1-inch air gap. 4) Repair or provide a new spring for the pre-rinse sprayer so that it maintains a 1-inch air gap. 5) Repair the pre-rinse faucet. Pre-rinse sprayer must have hot and cold water and must be able to turn on and off. 6) Discussed relocating the current mop sink into the chemical room. Provide hot and cold water to the mop sink and ensure drain will drain directly to the sewer or the floor sink. Do not manifold the drain line into the dishwasher, prep sink or 3-compartment sink. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods 1) Provide a report from the fire marshal or city of Mesa for the ventilation design of the gas oven. 2) Replace the 2 rows of perforated ceiling tiles at the front service area and in bakery area (2 tiles). Ceiling tiles must be washable vinyl and light in color. 3) Remove any food or beverage equipment from the clean dishware/storage area. Paint the ceiling tiles a light color. Or if equipment is to remain provide washable vinyl ceiling tiles. 4) Provide missing rubber vinyl cove base throughout the kitchen and bakery room where missing. 5) Provide FRP behind the current dishwasher/3-compartment sink. 6) Provide FRP or paint the walls with a semi/high gloss paint behind the clean dishrack area. Paint must be light in color. 7) Repair flooring where needed (most notably in the back storage area). 8) Provide new gaskets for the cold holding equipment. 9) Clean the rusted metal shelves and provide a silver rustoleum to the shelves. 10) Provide a u-shaped toilet seat in both restrooms. 11) Provide a 3/8" siliconized grout cove base to the floor and wall juncture of the restrooms. 12) Replace any burnt out/missing lights throughout. Ensure lights are shielded. 13) Detail clean throughout the establishment (vents, floors, walls, ceilings and equipment). 14) Repair the hole behind the dishwasher. Provide FRP behind the dishwasher, 3-compartment sink, prep sink and mop sink. Correct By: Correct Prior To Reinspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. 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. 1) Provide an approved NSF/ANSI hand sink in the bakery room. Provide hot and cold water. If needed an insta hot to provide hot water may be installed. 2) Provide an approved hand sink in the ice machine room closest to the entrance. Provide hot and cold water. If needed an insta hot to provide hot water may be installed. 3) Provide an approved NSF/ANSI hand sink on the other end of the cook line. Provide hot and cold water. If needed an insta hot to provide hot water may be installed. Correct By: Correct Prior To Reinspection

Priority Foundation-4-301.12 (A-B), Pf: Manual Warewashing, Sink Compartment Requirements; 3 Compartment Sink Shall be Provided; Adequately Sized. 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. 1) Provide an approved NSF/ANSI 3-compartment sink. Ensure the drain lines drains to the nearest 3-compartment sink. Provide a 1-inch air gap above the floor sink. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Provide an ASSE 1013 reduced pressure backflow device (RPZ) for the soda equipment. Provide a funnel drain below the RPZ backflow device and drain to the nearest floor sink. Ensure there is no copper or brass installed downstream of the RPZ backflow device. Only PEX, stainless steel or plastic is approved. Current double check backflow device is not approved. Test and certify the backflow device and provide the test report. 2) Provide an ASSE 1022 dual check valve for each non-carbonated beverage equipment. 3) Lift/trim all drain lines at a floor sink so that there is a 1-inch air gap. 4) Repair or provide a new spring for the pre-rinse sprayer so that it maintains a 1-inch air gap. 5) Repair the pre-rinse faucet. Pre-rinse sprayer must have hot and cold water and must be able to turn on and off. Correct By: Correct Prior To Reinspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods 1) Provide a report from the fire marshal or city of Mesa for the ventilation design of the gas oven. 2) Replace the 2 rows of perforated ceiling tiles at the front service area and in bakery area (2 tiles). Ceiling tiles must be washable vinyl and light in color. 3) Remove any food or beverage equipment from the clean dishware/storage area. Paint the ceiling tiles a light color. Or if equipment is to remain provide washable vinyl ceiling tiles. 4) Provide missing rubber vinyl cove base throughout the kitchen and bakery room where missing. 5) Provide FRP behind the current dishwasher/3-compartment sink. 6) Provide FRP or paint the walls with a semi/high gloss paint behind the clean dishrack area. Paint must be light in color. 7) Repair flooring where needed (most notably in the back storage area). 8) Provide new gaskets for the cold holding equipment. 9) Clean the rusted metal shelves and provide a silver rustoleum to the shelves. 10) Provide a u-shaped toilet seat in both restrooms. 11) Provide a 3/8” siliconized grout cove base to the floor and wall juncture of the restrooms. 12) Replace any burnt out/missing lights throughout. Ensure lights are shielded. 13) Detail clean throughout the establishment (vents, floors, walls, ceilings and equipment). Correct By: Correct Prior To Reinspection