Aruma Cafe

Inspector's notes

Observed handwash sink behind register with no paper towels and being blocked by two large trash cans. Informed PIC that handwash sinks must be supplied with an approved hand drying provision at all times and that facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sugar and rice being stored underneath 3-compartment sink. Informed PIC that any products intended to be used/served to public must be stored away from dirty dishes and chemicals to avoid contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person-in-charge (PIC) indicated there was no Certified Food Protection Manager (CFPM) 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 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 or the proper cold holding temperature for TCS food items). 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 (PIC) indicated there was no Certified Food Protection Manager (CFPM) 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 PIC touch face and hair and then prepare beverages and scoop ice without washing hands before. Also observed another employee enter kitchen from outside, and begin to prepare a beverage and scoop ice without washing hands before. 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. 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 the use of hair restraints with PIC. PIC tied back hair and both PIC and employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed steeped cold brew, horchata mix made with milk, and actively steeping cold brew on bottom shelf of main standing refrigerator at 45*F-47*F. Ambient air temperature of unit on top shelf was 37.0*F and on bottom shelf was 42.4*F, via min/max thermometer. Per PIC, internal food temperatures and ambient temperature of unit was not verified today. PIC stated food items had been in refrigerator since at least yesterday. All other TCS food items on above shelves were at 41*F or below. 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 pitcher of cold brew with a prep date of 7/21 in lower reach-in refrigerator. Per PIC, cold brew is prepared by grinding beans, steeping in cold water, and cold holding under refrigeration for a few days. Per PIC, individual cold brew pitchers are typically labeled with portion out date from the bulk batch of cold brew. When removing from a bulk batch, each pitcher must be dated with the prep date from when the earliest TCS/RTE ingredient was prepared (i.e. when the bulk batch was initially prepared). 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). PIC discarded pitcher of cold brew at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using a chlorine sanitizer dish machine. No chlorine test strips were observed onsite and PIC could not locate said test strips. Test strips are required for any sanitizers used with food contact surfaces. Provide chlorine sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/11/2025.

Inspector's notes

Observed oysters on menu and observed Shellstock tags in a container; these tags date back to December 2024. The tags do not have the date of last sold on them.

Inspector's notes

Observed plates and pump soaking in quaternary ammonia sanitizer in 3-compartment sink; the measured concentration of the quaternary ammonia was 100 ppm. Employee confirmed these dishes were being sanitized. Per the manufacturer label for food contact surfaces the concentration must be 200 ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection using chlorine sanitizer with a measured concentration of 50 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold brew coffee with an internal temperature of 46*F. Person in charge indicated it was made yesterday at 11 am and the temperature was not verified today. time/temperature controlled for safety (TCS) foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed using ice as an ingredient to ensure cold brew coffee cools down to 41*F within 4 hours when brewing. Discussed ensuring cold brew coffee is brewed, held, and dispensed at 41*F and held for no longer than 7 days (Day 1 being the day it is made). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut tomatoes, canned tomatoes, canned tomatoes, shrimp, brie, ricotta cheese, sardines, and raw ready to eat (RTE) Hamachi yellow tail fish with no date indicated when they were opened or prepared. Per the person in charge all of these foods had been opened or prepared more than 24 hours before inspection and had been prepared/opened on a date after 2/27; person in charge indicated that a different person in charge new the exact dates and that they are prepped usually same day they are served. 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). Person in charge indicated these foods are only sold Thursday - Saturday. Establishment must either label or discard these foods prior re-inspection on 3/5. Corrective Action: Correct prior to re-inspection on 3/5.

Inspector's notes

Observed flat iron steaks, tiradito (including sashimi style seasonal fish), and ceviche (with fish cured in acid) on menu. These menu items do not disclose they may be served raw, and the menu does not have a reminder notice informing customers that consuming raw animal proteins may lead to illness.

Inspector's notes

Observed carne seca (dehydrated beef) with an internal temperature of 74*F; person in charge indicated it was made at their sister restaurant using a dehydrator. Person in charged also indicated that this carne seca was delivered a month before inspection. Person in charge was informed that dehydrating animal proteins or time/temperature controlled for safety foods to render them shelf stable requires a variance and their sister restaurant does not have a variance. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Person in charge took the carne seca home for personal consumption. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hand sink in front of house next to door to back of house leaks from discharge piping when sink is turned on; water from leak causing puddle below hand sink. Leak has worsened since last inspection. All plumbing must be maintained in good repair at all times. Person in charge indicated they have reached out to company that has installed sink but has not received an estimated time for the repair or proof of communication. The front of house area has another hand sink, employees are encouraged to use this one. Corrective Action: Correct prior to re-inspection on 08/05/24. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed kegged cold brew coffee at the establishment labelled 7/25. The person in charge indicated the cold brew coffee is prepared at the establishment and kegged at the establishment. Person in charge confirmed the cold brew coffee had been in the kegs for more than 48 hrs. and they do not have an approved HAACP/variance plan. Person in charge was informed that cold brew coffee is a ready to eat time/temperature controlled for safety foods. Person in charge was also informed that kegging cold brew coffee, or using a similar packaging method, such as bottling, is a reduced oxygen packaging (ROP) process; time/temperature controlled for safety foods can only be held in ROP packaging for less than 48 hrs. unless the establishment seeks approval for a variance/HAACP plan with Maricopa County Environmental Services. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. Person in charge willingly discarded of the kegged cold brew coffee. Guidance emailed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hand sink in front of house next to door to back of house leaks from discharge piping when sink is turned on; water from leak causing puddle below hand sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection on 08/01/24.