Rainbow Smoothies Donuts & Smooties

Inspector's notes

Observed dripping water from the hand sink valve and the 3-compartment sink valve in the back-of-house area. All plumbing must be maintained in good repair at all times. PIC was already aware of the issue and stated a work order has already been put in. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the walk-in cooler (not in operation) raw, in-shell, unpasteurized eggs with an internal temperature of 76°F. Per PIC, the eggs had been placed there since the previous night. 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 on the outside of the dough mixers an accumulation of food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Observed the prep station cold holding unit to have a temperature for 49F. Cold holding units must keep TCS food at or below 41F. The TCS foods in the cold holding unit had been out for less than 2 hours and were moved to the walk in cold holding unit. The establishment has sufficient cooling capacity to continue operation. The PIC called to have the unit serviced at the time of this inspection. Correct By: Corrected At Time Of Inspection

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. --- Facility has an ice machine that is around the corner and behind the door of the from the front service either. Other handwash station is behind a wall in the food prep area -----relocate ice machine to be within the handwash area that is clearly visible with no physical barriers Correct By: Correct Prior To Reinspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. --- Buildup of soiling in the food prep sink, food prep tables and in the three compartment sink -- clean and maintain clean Correct By: Correct Prior To Reinspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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. --- Facility using time as a control for the kolashes at the front service area with no temperature control. No documentation of the time taken out of the oven. Procedure just states to discard at 4 hour time --- New procedure put in place that states time is documented when kolashes are taken out of the oven, and discarded at 4 hour time frame. Kolashes were discarded at time of inspection Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage -- Stainless steel cleaner stored over the single serve utensils on wire shelf by the ice machine. Hand soap and glass cleaner stored over single serve utensils in the dry storage room that is labeled employees only --- PIC placed chemicals in the chemical storage area by the mopsink Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage --- Spoons and spatulas storred in room temperature water at the cook line. Spoons and stirrers stored in room temperature water on the front service line --- Maintain on a clean surface with time control of 4 hours or utilize a hot water bath of 135^F or higher (A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph 4602.11(D)(7). Correct By: Correct Prior To Reinspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens --- Boxes of cups and other single serve utensils stored in the customer dining room. PIC has donut boxes that are being folded on the dining room table and then stored above the boxes of the single serve utensils in the dining room --- Store all items in approved food preparation/storage areas that can be controlled from sources of contamination (customers) Correct By: Correct Prior To Reinspection

Core-4-202.16, C: Nonfood-Contact Surfaces -- Milk crates used as storage shelving. Card board utilized throughout facility as a means to line shelves, contain food. --- Remove all cardboard unless it is the original box that a product was delivered in. All food contact surfaces are to be food grade. Provide either shelving or dunnage racks. All food contact surfaces are to be food grade, such as food containers. All surfaces are to be easy cleanable, durable, non-absorbent and smooth 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. --- Facility has only one drainage plug for the three compartment sink --- Obtain and utilize a total of three drainage plugs for each compartment Correct By: Correct Prior To Reinspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Storage shelves, top of the coffee makers, exterior of the bulk dry ingredient bins have a buildup of soiling -- clean and maintain clean Core-4-602.13, C: Nonfood Contact Surfaces --- Areas behind equipment, walls and flooring have a buildup of soiling -- clean and maintain clean Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law --- The three compartment sink is directly connected to the sewer. The closest floor sink is over 5 ft. Leak at the three compartment sink faucet. NO backflow for the cappuccino machine. --- Provide hub drain or riser for the three compartment sink. Riser to be no higher the the bottom of the compartment sink basin. Hub drain to have a minimum 1 inch air gap. Repair leak at the three compartment sink. Provide ASSE 1022 dual check valve for the cappucino machine and remove the soda machine and water filled coffee maker Correct By: Correct Prior To Reinspection

Core-6-303.11, C: Intensity-Lighting --- Two lights under the hood are not operational -- repair/replace Core-4-301.14, C: Ventilation Hood Systems, Adequacy --- Fryer is under the hood with no suppression rod over the fryer. All equipment is to under the canopy of the hood and have provide suppression. Provide current hood certification Correct By: Correct Prior To Reinspection