Crepe Bar

Inspector's notes

Observed shredded parmesan cheese in prep table at 46°F. PIC stated it was moved into prep table recently, and voluntarily discarded it. Observed Vanilla Curd, Lemon Curd, Jam, Caramel, tub of ricotta cheese, and Whip Cream at 48°F - 51°F in cooler next to cooking area. PIC was not able to confirm when the items were placed in the cooler, and were voluntarily discarded at the time of inspection. Cooler was adjusted to 33°F. Min/Max thermometer read ambient temperature at 50°F. Instructed PIC to use the coolers that could hold a temperature of 41°F or below. Observed Cotija cheese at 46°F in cooler inside dry storage across cooking area. PIC stated it was left overnight, and voluntarily discarded it. 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 Beef fat prepared on 4/10 in cooler across dry storage room next to restrooms. 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 shredded parmesan cheese in prep table at 46°F. PIC stated it was moved into prep table recently, and voluntarily discarded it. Observed Vanilla Curd, Lemon Curd, Jam, Caramel, tub of ricotta cheese, and Whip Cream at 48°F - 51°F in cooler next to cooking area. PIC was not able to confirm when the items were placed in the cooler, and were voluntarily discarded at the time of inspection. Cooler was adjusted to 33°F. Min/Max thermometer read ambient temperature at 50°F. Instructed PIC to use the coolers that could hold a temperature of 41°F or below. Observed Cotija cheese at 46°F in cooler inside dry storage across cooking area. PIC stated it was left overnight, and voluntarily discarded it. 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 Beef fat prepared on 4/10 in cooler across dry storage room next to restrooms. 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 Quat used in facility with only Lactic Acid Strips available. Advised PIC that a re-inspection would be conducted on 04/30/26. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions must be available. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several different dishwashing scrubbers stored in the hand wash basin by the three compartment sink. Discussed with person in charge (PIC) 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 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 in house made pickled cucumber, pickled red onion and garlic confit date marked from 9/4/25 to 9/7/25. Per person in charge (PIC) the pickled vegetables are done with a hot brine. Discussed with PIC 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). Embargoed the items and PIC discarded at time of inspection Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three compartment sink with quaternary ammonium exceeding 500ppm. Also observed a butane torch and propane torch stored on a shelf and table above plates, cooking equipment, and on a prep table. 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. Sanitizer was diluted by PIC to approved levels at time of inspection. Also discussed chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 bucket containers of seasoning smoked salt but label stating true salt. Per PIC the salt comes from a different bag and it gets smoked and then placed in the bucket. Discussed with PIC the single use containers are not designed to be washed and reused for foods, seasonings and ingredients (dry and wet). Discussed to switching containers to food safe reusable containers. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sourdough bread just labeled "Noble Eatery" and pumpkin muffins missing approx. weight and address or phone number. Discussed with Person in Charge (PIC) Labeling shall contain 1) Name of Product; 2) Processor Name; 3) Processor Address or Phone Number; 4) Ingredients; 5) Approximate Weight; 6) In English. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed employee making RTE avocado toast with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. PIC voluntarily discarded avocado toast at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed employee working with dirty dishes wash rinse and dip in QAC sanitizer for less than 5 seconds. Food-contact surfaces sanitized using quaternary ammonium must be sanitized with a contact time according to manufacturer's specifications which shows 1 to 2 minutes on directions posted above the three-compartment sink. PIC had employee rewash the dishes at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed on menu a consumer advisory (reminder statement) on the menu without asterisks (disclosure) on any of the menu items. Per PIC eggs are offered scrambled or "cooked to order" where the egg may be undercooked. Discussed with PIC offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. PIC had employees immediately mark an asterisk on the items offered undercooked. Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: 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. >>>Observed employee touch hat and face with gloved hand before washing strawberries in the hand washing sink. Discussed with Person in Charge (PIC) hands must be properly washed whenever changing tasks where contamination could occur. Gloves may not simply be removed/changed when changing tasks where contamination could occur. Hands must be properly washed after handling dirty dishes, touching hair/face/self, handling trash, handling raw animal proteins, and whenever contamination could occur prior to switching tasks. Gloves shall be put on clean hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 employee use water from handwashing sink by the three compartment sink to wash strawberries and found egg shells in the basin as well. Discussed with PIC hand washing sinks must remain accessible and used only for hand washing. PIC informed employees to clean out sink and utilize the prep sink for washing strawberries. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. >>>Observed in hot holding unit scrambled egg, pork, sautéed mushroom and black beans with an internal temperature of 119*F to 120*F. Per PIC the items were placed an hour prior to inspection. Discussed minimum hot holding temperature shall not pass below 135*F and to reheat the items to 165*F before placing back into the hot holding unit. Employee reheated items to 165*F at time of inspection. Correct By: Corrected At Time Of Inspection

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. >>>Observed using time as control on crepe batter (milk/egg), lemon curd (egg), vanilla bean custard (heavy cream) marked with an in and out time. Per PIC there is not a written policy for these items. Created a policy at time of inspection with PIC. Correct By: Corrected At Time Of Inspection

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing >>>Observed hand wash sink next to three compartment sink with missing caulking and organic matter at all junctions. Discussed with PIC to have the junctions cleaned and filled with caulking to avoid organic matter and create a smooth cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Core-3-501.13, C: Thawing --- Observed vacuum sealed packaged ground beef and pork being thawed in water measured at 70'F with no open slit cut. ROP packaging thawing in open water must have a slit cut. Discussed approved thawing methods with PIC and provided thawing guidance document via email. Employee cut a slit in vacuum sealed packages at time of inspection. Correct By: Corrected At Time Of Inspection