Coffee 48

Inspector's notes

Observed multiple Priority violations onsite at time of inspection. Person-in-charge (PIC) was unable to answer food safety questions (for example, PIC could not answer questions regarding the appropriate concentration for sanitizing food-contact surfaces) and was not monitoring employees' handwashing. A primary responsibility of the person in charge is to ensure compliance with Code (Food and Drug Administration Food Code 2017) requirements. The PIC must ensure their establishment is in compliance with Code requirements prior to the next routine inspection; this can be achieved by learning and implementing Code requirements and ensuring that staff is not only aware of Code requirements, but that they are practicing Code requirements. The PIC must also ensure corrective actions are in place for when Code requirements are not practiced. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine 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 (2ND CONSECUTIVE).

Inspector's notes

Observed an employee handle paper money and then immediately rinse hands without soap for less than 5 seconds in three-compartment sink prior to making beverages and scooping ice. Also observed employee dry hands using a re-usable wet wiping cloth hanging on front side of three-compartment sink. 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. Also discussed that hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE) PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed employee touch face and hair on multiple occasions and then immediately begin preparing beverages without washing hands prior. Also observed employee leave from behind counter to enter another room in building, return behind counter, begin washing dishes, and then immediately preparing beverages without washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed in a designated handwashing sink at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water supply to only handsink in establishment turned off at time of inspection. PIC states water to handsink was turned off due to a leak. Informed PIC that at least one functioning handsink is required in order to operate. PIC was able to restore hot water to handsink and employee repaired leak immediately after being notified of requirement at time of inspection. Also observed bottle being stored in handsink and no approved hand drying provision at handsink. PIC removed bottle and provided paper towels to handsink at time of inspection. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Hand sinks must be used for handwashing only as they may contaminate food contact surfaces as well. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed employee use stir rod in contact with dairy milk, wash with detergent, rinse, and store as clean without sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. PIC stated food-contact surfaces are normally sanitized at the end of the day. Establishment is open and operational for 9.5 hours. All food-contact surfaces that contact TCS foods (such as dairy milk) must be cleaned every 4 hours by washing, rinsing, sanitizing, and leaving to air dry. PIC had employee set up three-compartment sink at time of inspection. Concentration of chlorine sanitizer was at 200ppm. Observed employee briefly dipping food-contact surfaces into sanitizer water and placing in a water bath, before removing and leaving to air dry. Instructed employee to dilute water to 100ppm of chlorine sanitizer, re-sanitize food-contact surfaces by leaving them in sanitizer for at least 10 seconds, and leave to air dry without rinsing after. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. All food-contact surfaces were properly sanitized at time of inspection. 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.

Inspector's notes

Observed an employee was their hands without soap and for less than 20 seconds prior to preparing a drink. 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. Discussed proper hand washing procedure and provided the establishment with a hand wash sticker explaining the process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal coffee/tea strainer in hand sink. Discussed with person in charge hand washing facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Hand sinks may contaminate food contact surfaces as well. Strainer was removed from sink and washed, rinsed, and sanitized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee handle paper money and then immediately without washing hands scoop ice from an ice maker. Employee properly washed hands 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. Corrective Action: 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 the following time/temperature controlled for safety foods with internal temperatures between 46*F - 50*F in the only refrigerator in the establishment: milk, heavy cream, yogurt, cheese foam, crystal boba (regular and green tea flavor). The employees indicated that these foods had been in the unit overnight and they had not opened the unit yet today. The measured ambient temperature the unit was 50.6*F using a min/max thermometer. The person in charge willingly discarded of the foods listed above at time of inspection. 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-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 following time/temperature controlled for safety foods with internal temperatures between 46*F - 50*F in the only refrigerator in the establishment: milk, heavy cream, yogurt, cheese foam, crystal boba (regular and green tea flavor). The employees indicated that these foods had been in the unit overnight and they had not opened the unit yet today. The measured ambient temperature the unit was 50.6*F using a min/max thermometer. The person in charge willingly discarded of the foods listed above at time of inspection. The person in charge turned the unit down and an observed internal temperature of 41.4*F was observed. Person in charge was informed that they should start taking internal temperatures of time/temperature controlled for safety foods throughout the day to ensure the unit can hold time/temperature controlled for safety foods at 41*F and below. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices>>>The person in charge stated they do not have a probing thermometer for checking food temperatures. Person in charge was informed they must have a probing food thermometer available at all times to ensure time/temperature controlled for safety foods are cooling fast enough and also time/temperature controlled for safety foods are 41*F and below or 135*F and above. RE-INSPECTION 03/22/24. 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 person in charge indicated they do not sanitize food contact surfaces. The establishment had liquid bleach and proper warewashing was demonstrated using the bleach and the inspectors test strips; person in charge was also informed they must wash, rinse, and sanitize food contact surfaces that come in contact with time/temperature controlled for safety foods every 4 hours. Person in charge was informed they must acquire chlorine test strips if they want to sanitize with bleach going forward. Person in charge indicated they would acquire chlorine test strips. A guidance document on warewashing was provided. RE-INSPECTION 03/22/24. Correct By: Correct Prior To Reinspection