Jolie's Place

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/12/26. Sprayer hose on 3 comp sink in dishwashing area extends below the flood rim of the sink below. Please repair to restore proper air gap, at 1" above the flood rim prior to reinspection. PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required Addl Notes: Corrective Action: Correct prior to re-inspection 5/12/26. No back flow preventor on waterline to ice tea machine. Please install required back flow preventor prior to reinspection.

Inspector's notes

Observed 4 spray bottles with cleaner in them that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker and tape to write the names on each spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple wiping cloths on the deli slicer. Discussed with person in charge (PIC) that in-use wiping cloths need to be stored in the sanitizer bucket, and cloths that are not in-use need to be either stored with clean cloths or placed with the soiled cloths. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the aprons being stored/hung on the soap dispenser at the hand sink near the pick-up line. Discussed with person in charge (PIC) that aprons need be clean and if contaminated hands are being washed or drip on the aprons, they are no longer clean and ready to use. Discussed moving the aprons to another location. PIC moved the aprons at time of inspection. Corrective Action: Corrected at time of inspection. 4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed the clean serving trays stacked on the clean utensils rack that were still wet. Discussed with person in charge (PIC) that air drying is required after sanitizing to reduce risk of chemical contamination. PIC stacked the trays to allow for better air flow at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee's open cup behind the cutting board, near the deli slicer. Discussed with person in charge (PIC) that employee drinks need to be in a designated area away from food prep areas and that a lid is needed to reduce risk of contamination. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple foods in cold-holding units with incorrect dates. Person in charge (PIC) corrected the dates at time of inspection. PIC shall ensure date markings are checked, rotated, and disposed of regularly to ensure all staff know when something is within date or expired. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cell phone on the cutting board near the deli slicer. Discussed with person in charge (PIC) that cell phones cannot be in or on the food prep area to reduce risk of contamination. Cell phone was moved at time of inspection and PIC will train staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife being stored between the cutting board and the cold-holding unit. Discussed with person in charge (PIC) that this area does not get cleaned every 4-hours and is not a sanitary place to store knives. PIC moved the knife to ware wash station and replaced with a clean knife at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee's disposable screw-top water bottle on the deli slicer. Discussed with person in charge (PIC) that employee drinks need to be in a designated area away from food prep areas. Also discussed using cups with a lid and straw to reduce risk of contamination. PIC moved the water bottle at time of inspection and coached employees. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was ice and a used straw in the hand sink near the pick-up line across from the beer cooler. Discussed with person in charge (PIC) that hand sinks shall only be used for handwashing to reduce risk of contamination during handwashing. PIC removed the straw, cleaned the sink, and coached employees 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

Observed a container of spoons with handles facing down at the food pick-up area. Discussed with person in charge (PIC) that the spoons need to have handles up to reduce risk of contamination from hands. PIC washed hands, donned gloves, and turned the spoons around at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels at handwash sink near the cook line in the kitchen. Person in charge (PIC) re-stocked paper towels at time of inspection. 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with cleaner in it behind the bar next to the hand wash sink. The spray bottle did not have a label on it. Discussed with person in charge (PIC) that all spray/chemical bottles need to be labeled to prevent chemical contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles hanging on the edge of the hand sink behind the bar. Discussed with person in charge (PIC) that nothing should be on or in the hand sink to prevent contamination. PIC moved the spray bottles. 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

Observed a sanitizer bucket behind the bar with a chlorine concentration above 200 ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC re-made the sanitizer which was re-tested with a concentration between 50-100 ppm. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand sink at bar with no hot water dispensing. Discussed with PIC that hand sink must dispense water holding a minimum of 100 F. Hand sink must be repaired by 11/21. Correct By: Correct Prior To Reinspection