Lo-Lo's Chicken & Waffles

Inspector's notes

Observed dairy milk, raw-shelled eggs, raw shrimp, pooled eggs, and dairy butter measured 45-51'F in reach-in cooler opposite of cookline. PIC stated dairy milk and dairy butter have been in unit for longer 4 hours, but raw shrimp, pooled eggs, and raw-shelled eggs were stocked within the hour. Ambient temperature of unit measured 48.5'F. Observed TCS sauces (ranch, thousand island, tartar), dairy milk and dairy butter measured 48-52'F in reach-in unit located opposite of chip station. PIC stated sauces were prepped and portioned within the hour but dairy milk and dairy butter were left overnight in unit. Ambient temperature of unit measured 48.7'F. All TCS foods improperly cold held were discarded by PIC at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of reach-in unit located opposite of stovetop measured 48.5'F. Observed ambient temperature of standing reach-in unit located opposite of chip station measured 48.7'F. All units were emptied off TCS food items at time of inspection. PIC agreed to not use units until they have been fixed. Fix units prior to re-inspection on 07/17/25. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed in-house made sauce items (tartar, spicy tartar, thousand island) and butter items measured 51-62'F in ice bath located on food prep table opposite of service station. PIC stated food items were brought out of refrigeration less than 3 hours prior and put on ice bath. Discussed with PIC proper maintenance of ice baths to ensure ice is being topped up. Also observed a large tub of whipped butter cream (58'F) stored in ice bath on service line, brought out less than an hour prior per PIC. All food items have been out of temperature for less than 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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 cup with no handle, in contact with food, stored in RTE dry chili rub used on french fries on food prep table located opposite of time controlled food station. 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. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray hose with a spray head and an additional shut off valve before the spray head pressurized with water. The spray head, shutoff valve and hose are connected downstream from the Atmospheric Vacuum Breaker (AVB). Discussed that, unless disconnected after every use, no downstream shutoffs are to be installed downstream from the AVB. Discussed with the PIC that AVBs are not designed to withstand constant pressure and may fail to prevent backflow in as little as 12 hours. Advised PIC to disconnect hose while not in use and reconnect as needed when actively in use. The PIC disconnected the hose and stored the spray head above the flood line of the sink at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE onions stored directly below raw chicken items in reach-in unit located in warewashing area. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dairy butter, in-house made TCS RTE sauces (buttermilk ranch, thousand island, tartar sauce) measured 45-48'F in standing reach-in fridge located by cookline. PIC stated all items with the exception of buttermilk ranch was stocked less than 4 hours prior. Buttermilk ranch items had been stored in unit since the night prior, per PIC. PIC voluntarily discarded all buttermilk ranch items at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. Ambient temperature of unit measured at 40.1'F but gasket observed to be in disrepair. Ensure unit is kept in good repair to ensure door stay properly closed to maintain proper coldholding temperatures of 41'F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scooping equipment with handle in contact with food items in rice bin located in front of walk-in front. Observed spoon used as scoop with handle in contact with potato salad in low boy drawer of stovetop. Observed scoop used for butter stored in ambient water temperature below 135'F on food prep table located opposite soda machine. 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 pick something up from the floor and proceeded to wash their hands but for about 5 seconds. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods having the following dates: boiled eggs (8/28) and dirty rice [(cooked)(8/29)]. 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the freezer not working and having an ambient temperature of above 60*F. TCS foods in the unit were all below 41*F. Person in charge instructed employees to move TCS foods to the walk in cooler. Discussed how frozen food shall stay frozen unless in the process of slacking or thawing. Corrective Action: Corrected at time of 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 opened containers of RTE ranch and thousand island dressing labeled "keep refrigerated" with no datemark; in reach-in prep cooler located by the soda machines. PIC stated containers were opened 3 days ago. PIC datemarked items 02/18 at time of inspection. Observed cups portioned from opened containers in standing refrigerator next to the waffle station, per PIC. Cups in question were also datemarked 02/18 at time of inspection. All RTE/TCS foods must be date marked within the first 24 hours of prep and sold or discarded after 7 days (including the day it was made as day 1). Discussed the importance of discarding all RTE/TCS foods after 7 days. Food portioned from the original batch must retain the original datemark. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained --- Observed leaky faucet at 3-comp sink located in the warewashing area of the establishment. Water fixtures must be maintained in good repair. PIC agreed to have it fixed prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions --- Observed pools of water around the ice machines and around the 3-comp sink. The person in charge indicated that the water around the ice machine is from loose ice when employees fill ice buckets and the water in the dish area is from the spray arm when employees wash dishes. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. The establishment must be cleaning up spills at a frequency that precludes standing water puddles. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation 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.---In the standing refrigerator cooler near the waffle making station, observed: butter, cows milk, in house ranch (buttermilk), and in house made salsa (tomatoes) having internal temperatures of 48-50*F. Ambient temperature of the fridge was recorded at 49*F but the fridge is not vital for the workflow of the establishment since other coolers are available/working properly. Also observed an opened bottle of bloody Mary mix (tomato cocktail) being stored at the bar cooler having an internal temperature of 52*F. Person in charge voluntarily disposed of the bloody Mary mix at the time of inspection (see embargo) and moved the butter, milk, salsa and ranch to the walk in cooler since they had only been in the unit for less than 3 hours. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Also advised person in charge not to use the refrigerator to store any TCS foods until working properly . Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods---Observed the 3 compartment sink located in the dish pit leaking water. Person in charge states they will get that fixed as soon as possible. Discussed the importance of having all sinks maintained and repaired properly. Correct By: Correct Prior To Next Routine Inspection